Korean Spinach Soybean Paste Porridge

Quick answer

Total time: 32 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Sigeumchi doenjang-juk is a Korean porridge built on the deep, fermented savoriness of doenjang and the clean, mild green flavor of finely chopped spinach.

Soaked rice is toasted in sesame oil first, which coats each grain with a nutty warmth before anchovy stock is poured in. Doenjang and minced garlic are stirred in early in the cooking process, giving the porridge time to develop a rich, rounded base flavor as the grains slowly break down into a thick, spoonable consistency. Spinach goes in at the very end and stays in the heat for no longer than thirty seconds, which is exactly enough time for the leaves to wilt while keeping their bright color and delicate grassy aroma intact. The fermented paste wraps around the slight bitterness naturally present in raw spinach, smoothing it out so the finished bowl tastes clean rather than sharp. This is a porridge that works as a restorative meal when the body needs something gentle, and it doubles just as well as a light, warming breakfast that does not demand much from the stomach in the morning.

Ingredients

servings

IngredientAmountUnit

Soaked short-grain rice160 gg

Spinach120 gg

Soybean paste1½ tbsptbsp

Minced garlic1 tsptsp

Sesame oil1 tbsptbsp

Anchovy stock900 mlml

Soup soy sauce1 tsptsp

Salt¼ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Drain 160 g soaked short-grain rice in a sieve until the surface moisture is mostly gone.

Well-drained grains toast more evenly in sesame oil and keep the porridge from turning gluey too early.
2

Heat

Blanch 120 g spinach in boiling water for 20 seconds, then rinse in cold water immediately.

Squeeze out excess water and chop it finely so it can be added at the end without needing long cooking.
3

Control

Warm 1 tablespoon sesame oil in a pot over medium-low heat.

Add the drained rice and stir for about 2 minutes, until the edges look slightly translucent and the nutty aroma rises without browning.
4

Step

Pour in 900 ml anchovy stock in 2 or 3 additions, scraping the bottom as you stir.

Strain in 1.5 tablespoons soybean paste if possible, then add 1 teaspoon minced garlic for a smooth base.
5

Control

When it comes to a boil over medium heat, lower the heat and simmer 7 to 8 minutes, stirring often.

Once the grains bloom and the porridge coats a spoon, season with soup soy sauce and salt.
6

Prep

Lower the heat before the porridge becomes too thick and scrape the bottom more often.

Fold in the chopped spinach just before turning off the heat and stir for no more than 30 seconds.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Toasting rice in sesame oil builds a nutty base for the doenjang and spinach in this porridge.
Finish cue: Add the drained rice and stir for about 2 minutes, until the edges look slightly translucent and the nutty aroma rises without browning.