Geupsik Daega's Perilla Seed Spinach Doenjang Guk

Name: Geupsik Daega's Perilla Seed Spinach Doenjang Guk
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: spinach 1 bunch; doenjang 1 tbsp; sesame oil 1 tbsp; minced garlic 1 tbsp; perilla seed powder 3-5 tbsp; green onion 1/4 stalk; tuna fish sauce (or soup soy sauce) 1/2 tsp; water (or stock) 3-4 cups

A super simple soup filled with the deep flavor of stir-fried doenjang and the nuttiness of perilla seed powder.

🙋 Recommended for

⭐ Those looking for a mild and savory morning soup.
⭐ Those who want to enjoy spinach in a richer, thicker style.

15 min Difficulty Easy Soups & stews

Main ingredients 🥩

spinachdoenjangsesame oilminced garlicperilla seed powdergreen oniontuna fish sauce

Tags 🏷️

Soup Perilla Seed Home Cooking Savory

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

spinach 1 bunch
doenjang 1 tbsp
sesame oil 1 tbsp
minced garlic 1 tbsp
perilla seed powder 3-5 tbsp
green onion 1/4 stalk
tuna fish sauce (or soup soy sauce) 1/2 tsp
water (or stock) 3-4 cups

Recipe 🍳

In a pot, add 1 tbsp sesame oil, 1 tbsp minced garlic, and 1 tbsp doenjang, and stir-fry lightly until fragrant, being careful not to burn.
Add water to the stir-fried doenjang and bring to a boil over high heat.
While the water is boiling, prepare a pot of salted boiling water and blanch the trimmed spinach for 10 seconds, then drain.
Season the boiling soup with tuna fish sauce or soup soy sauce, then add 3-5 tbsp of perilla seed powder to taste.
Add the chopped green onion first and let it boil. Finally, add the blanched spinach and bring it to a brief boil, then turn off the heat.

Stir-fry sesame oil, garlic, and doenjang together in a pan, then add water and bring to a boil.
Blanch spinach in boiling water for 10 seconds and drain.
Season the soup with perilla seed powder and fish sauce, then finish by adding green onion and blanched spinach.

Cooking tips 💡

Stir-frying the doenjang in sesame oil first removes its characteristic bitterness and brings out a much richer flavor.
If you add spinach directly to the soup, it may turn yellow; it's best to blanch it briefly and add it at the very end.