Korean Spinach Soybean Paste Porridge
Sigeumchi doenjang-juk is a Korean porridge that marries the deep, fermented savoriness of doenjang (soybean paste) with the mild green flavor of finely chopped spinach. Soaked rice is first toasted in sesame oil to build a nutty base, then simmered in anchovy stock with doenjang and minced garlic until the grains break down into a thick, creamy consistency. Spinach goes in at the very end and cooks just long enough to wilt, preserving its bright color and delicate vegetal aroma. The soybean paste rounds out any slight astringency from the spinach, creating a smooth, easy-to-eat bowl. This porridge is a go-to when the stomach needs something gentle - warm, savory, and quietly nourishing.
Adjust Servings
Instructions
- 1
Soak the rice for 30 minutes, then drain well.
- 2
Blanch spinach for 20 seconds, rinse in cold water, and chop finely.
- 3
Heat sesame oil in a pot and stir-fry soaked rice over medium-low heat for 2 minutes.
- 4
Add anchovy stock in batches while stirring, then dissolve in soybean paste.
- 5
Add spinach and garlic, then simmer 7-8 more minutes to desired thickness.
- 6
Season with soup soy sauce and salt, then simmer 1 more minute.
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