Discover Korean Food 153: Dr. Sook-Ja Yoon’s “Sambaek Cho Sigumchi Doenjang Guk”

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Sambaek Cho Sigumchi Doenjang Guk is a Doenjang soup dish with Saururus chinensis water and Spinach. Saururus chinensis is called Three-White-Grass because its root, leaf, and flower are white; it is good for ther skin, obesity, and kidney.

[Ingredients & Quantity]
* 5g Saururus chinensis, 5cups water
* 200g spinach, ¼ Bean curd
* 4tbsp doenJang, 1/2tbsp minced garlic, 20g spring onion, ½ red chilli, 1/2tsp salt

[Recipe]
1. Boil the Saururus chinensis for 20 minutes; drain.
2. Trim the spinach; blanch them with salt water; wash them in cold water; drain; cut them into 5cm long.
3. Cut the bean curd into 2.5cm wide, 0.7cm thick, and 3cm long.
4. Clean the spring onion and red chilli; cut them into 2cm long.
5. Boil the Saururus chinensis water with the doenjang for 5 minutes at high temperature; add the spinach and bean cure; boil for another 2 minutes.
6. Add the spring onion, red chilli, and minced garlic; season with the salt; boil for another 2 minutes.

[Tips]
* When you use Pohwangcho spinach blanch it for an extra 1~2 minutes
* You can add Chilli paste for better colour and taste.