"A warm, comforting bowl of tradition that heals the soul with every sip."
Estimated Nutrition
Ingredients
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1 bundle spinach (approx.
250–300g)
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1.2–1.5L water, 10–15 dried anchovies, 1 piece kelp
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2.5–3 tbsp soybean paste (doenjang), 1 tbsp garlic, 1/2 green onion
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1/2 cup dried shrimp, 1 Cheongyang chili pepper, red chili
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[재료]
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시금치 1단 (약
250~300g)
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물 1.2~1.5L, 멸치 10~15마리, 다시마
1장
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된장 2.5~3큰술, 다진 마늘 1큰술, 대파
1/2대
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마른 새우 1/2컵, 청양고추 1개, 홍고추 약간
Local Substitutes
Instead of 시금치 (spinach)
Use: Frozen spinach or fresh baby spinach
Reason: Easily available in Western markets
Instead of 치커리 (chicory)
Use: Endive, radicchio, or arugula
Reason: Common salad greens with similar bitter taste
Instead of 크랜베리 (cranberries)
Use: Dried cranberries or fresh berries
Reason: Widely available year-round
🧑🍳 Cooking Instructions
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1
Trim and wash spinach; cut into bite-sized pieces.
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2
Boil anchovies and kelp for 10 minutes to make broth.
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3
Strain soybean paste into the boiling broth.
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4
Add dried shrimp for extra umami depth.
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5
Add spinach and cook briefly until wilted.
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6
Season with garlic, onions, and chili to finish.
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7
레시피 (Korean)
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8
시금치를 깨끗이 씻고 2~3등분 합니다.
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9
멸치와 다시마로 육수를 냅니다.
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10
체에 걸러 된장을 풀어줍니다.
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11
마른 새우를 넣어 풍미를 더합니다.
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12
시금치를 넣고 살짝 끓입니다.
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13
마늘과 파, 고추로 마무리합니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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