Korean Spinach Tofu Soup
Quick answer
Sigeumchi-dubu-guk is a clear, mild Korean soup in which spinach and tofu float in an anchovy-kelp broth seasoned only with soup soy sauce - no fermented paste, no chili.
What makes this special
- Sigeumchi-dubu-guk floats spinach and tofu in a clear broth seasoned only with soy sauce.
- Clear broth kept transparent with soy sauce only, no chili paste
- A drop of sesame oil creates a thin glossy film on the surface
Key ingredients
Core cooking flow
- 1 Trim only the rough root ends from 180 g spinach, then rinse two or three times until no grit remains.
- 2 Cut 250 g firm tofu into generous bite size cubes so it does not break apart in the soup.
- 3 Pour 1300 ml anchovy-kelp stock into a pot and bring it to a boil over medium heat.
Sigeumchi-dubu-guk is a clear, mild Korean soup in which spinach and tofu float in an anchovy-kelp broth seasoned only with soup soy sauce - no fermented paste, no chili. The result is a bowl of quiet transparency where each ingredient's natural flavor is audible: the green, slightly mineral taste of spinach, the neutral creaminess of tofu, and the clean savor of the stock. A small amount of minced garlic builds umami in the background, and a single drop of sesame oil on the surface adds a whisper of richness. This soup is intentionally gentle, which is exactly why Korean families rely on it so heavily - it suits every palate and every age group, from toddlers to grandparents. Cooks often serve it alongside bold, spicy dishes because the clear broth acts as a reset between intense bites. The technique is straightforward but timing matters: tofu should be cut into generous cubes so it holds its shape during simmering, and spinach should enter the pot only at the very end to preserve its color and a touch of texture. The entire preparation takes under fifteen minutes and requires only four or five ingredients, making it one of the most practical everyday soups in Korean cooking.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Trim only the rough root ends from 180 g spinach, then rinse two or three times until no grit remains.
Drain well in a sieve and cut the stems and leaves into 4 cm lengths.
- 2Finish
Cut 250 g firm tofu into generous bite size cubes so it does not break apart in the soup.
Slice 35 g green onion thinly and keep it separate for the finishing stage.
- 3Control
Pour 1300 ml anchovy-kelp stock into a pot and bring it to a boil over medium heat.
When it bubbles steadily, stir in 1 tablespoon minced garlic and 1.5 tablespoons soup soy sauce.
- 4Control
Add the tofu gently, then lower to medium low once the broth returns to a boil.
Simmer quietly for about 5 minutes so the tofu absorbs seasoning without breaking.
- 5Heat
Add the spinach and press it lightly with chopsticks so it sinks into the broth.
Cook for only about 2 minutes, just until the leaves turn vivid green and the stems soften slightly.
- 6Finish
Taste the broth and season with up to 0.5 teaspoon salt, adding it gradually.
Add the green onion and 1 teaspoon sesame oil, stir once, and serve immediately while the spinach still has texture.
After the steps
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