Unlock the Secret of Doenjangsigeumchiongsimi: Authentic Flavors from South Korea’s MFDS Data

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

Doenjangsigeumchiongsimi (Soybean Paste Spinach Dumpling Soup) is a heartwarming and nutritious Korean stew that combines the earthy depth of doenjang with fresh vegetables and tender, chewy ongsimi (small dough balls or dumplings). This guide provides a comprehensive **how to make Doenjangsigeumchiongsimi** recipe, ensuring an authentic taste and healthy meal. This information, including the nutrition facts, is based on official MFDS (Ministry of Food and Drug Safety) data, ensuring accuracy and reliability.

### Nutrition
This hearty soup is not only delicious but also packed with essential nutrients. Based on official MFDS data, a single serving of Doenjangsigeumchiongsimi provides:

| Nutrient | Amount |
| :————– | :———– |
| Calories | 167.3 kcal |
| Protein | 10.5 g |
| Fat | 3.8 g |
| Carbohydrates | 24.1 g |
| Sodium | 380 mg |

Doenjang provides beneficial probiotics, while sigeumchi is rich in vitamins and minerals, making this a balanced dish perfect for any meal.

### History of Doenjangsigeumchiongsimi
Ongsimi, or small dough dumplings, have a long history in Korean cuisine, especially in mountainous regions where potato cultivation was prevalent. Originally made simply from potato starch, they provided a substantial and comforting meal. The addition of doenjang, a staple fermented soybean paste, transformed these humble dumplings into flavorful stews. Doenjangsigeumchiongsimi evolved as a way to incorporate seasonal vegetables like sigeumchi (spinach), creating a wholesome and balanced dish that has been cherished as traditional comfort food for generations, especially during colder months.

### Ingredients
To prepare authentic Doenjangsigeumchiongsimi, gather the following:

* **For the Broth:**
* Bajirak (Clams): 100g (fresh or frozen, thoroughly cleaned)
* Jeoyeom Doenjang (Low-sodium soybean paste): 25g
* Bokkeun Sogum (Roasted salt): 1g (adjust to taste)
* Water: 600ml
* **For the Ongsimi and Vegetables:**
* Gamja (Potato): 80g (peeled)
* Milgaru (Wheat flour): 30g
* Sigeumchi (Spinach): 150g (cleaned, root ends trimmed)
* Yangpa (Onion): 50g (thinly sliced)
* Aehohobak (Korean Zucchini): 30g (half-moon slices, about 0.5cm thick)
* Danggeun (Carrot): 20g (thinly sliced)
* Cheonggochu (Green chili): 15g (sliced diagonally)
* Honggochu (Red chili): 15g (sliced diagonally)

*Substitutes:* If fresh clams are unavailable, you can use dried anchovy and kelp broth for a vegetarian option. Regular doenjang can be used, but adjust saltiness. Any firm potato variety works for the ongsimi.

### Mom’s Tips for Perfect Doenjangsigeumchiongsimi
1. **Ongsimi Texture:** For truly chewy ongsimi, finely grate the potato and squeeze out excess water before mixing with flour. Knead just until combined; over-kneading can make them tough.
2. **Broth Depth:** When adding doenjang, dissolve it in a small amount of warm broth first to prevent lumps and ensure even flavor distribution. Taste and adjust the salt only after the doenjang has fully melded.
3. **Vegetable Timing:** Add quick-cooking vegetables like spinach and zucchini towards the end to maintain their vibrant color and slight crunch. Overcooking them can lead to a mushy texture.

### Steps to Make Doenjangsigeumchiongsimi

1. **Prepare Ongsimi:** Grate the Gamja (potato) finely. Squeeze out excess moisture. Combine the grated potato with Milgaru (wheat flour) in a bowl and knead gently until a dough forms. Roll the dough into small, marble-sized balls. Set aside.

2. **Prepare Vegetables:** Slice Yangpa (onion), Aehohobak (Korean zucchini), Danggeun (carrot), Cheonggochu (green chili), and Honggochu (red chili). Clean Sigeumchi (spinach) thoroughly.
3. **Start the Broth:** In a medium pot, add 600ml of water and Bajirak (clams). Bring to a boil over medium-high heat. Once the clams open, remove them temporarily, strain the broth to remove any grit, and return the clear broth to the pot.
4. **Flavor the Broth:** Reduce heat to medium. Add Jeoyeom Doenjang (low-sodium soybean paste) to the broth, stirring until fully dissolved. Bring it to a gentle simmer for 5 minutes.
5. **Cook Ongsimi and Vegetables:** Add the carrot slices to the simmering broth and cook for 3 minutes. Then, carefully drop in the prepared ongsimi balls. Cook for 5-7 minutes, or until the ongsimi float to the surface and are cooked through.
6. **Final Additions:** Add onion, Korean zucchini, spinach, green chili, and red chili to the pot. Cook for another 2-3 minutes until the vegetables are tender-crisp. Return the cooked clams to the pot.
7. **Season and Serve:** Stir in Bokkeun Sogum (roasted salt) to taste. Serve hot in individual bowls.

### FAQ

**Q: Can I prepare the ongsimi dough in advance?**
A: Yes, you can prepare the ongsimi dough up to a day in advance and store it in an airtight container in the refrigerator. However, for the best texture, it’s recommended to cook them fresh.

**Q: What is the best way to clean clams for this soup?**
A: Soak clams in cold saltwater (1 tablespoon salt per liter of water) for at least 30 minutes, or up to a few hours, to encourage them to expel any sand or grit. Rinse thoroughly before use.

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