Aromatic Spring Nettle Soup (Naengi Doenjang Guk)
How to Make Spring Nettle Doenjang Guk
This Naengi Doenjang Guk, made with wild spring nettles (naengi) freshly dug from the backyard field, was just perfect! I briefly blanched them, then froze them for later. Taking them out yesterday to make this soup brought out such a vibrant, earthy aroma – it truly captures the essence of spring. If you’ve lost your appetite, this soup will surely bring it back!
Main Ingredients- Fresh wild spring nettles (Naengi) – 2 generous handfuls
- 1/2 Onion
- 1 Green onion
Seasoning- Homemade Doenjang (Korean soybean paste) – 3 Tbsp
- Anchovy powder – 1 Tbsp
- Shrimp powder – 1 Tbsp
- Minced garlic – 1 Tbsp
- Homemade Doenjang (Korean soybean paste) – 3 Tbsp
- Anchovy powder – 1 Tbsp
- Shrimp powder – 1 Tbsp
- Minced garlic – 1 Tbsp
Cooking Instructions
Step 1
First, fill a pot with water. Add the Doenjang (soybean paste), anchovy powder, and shrimp powder. Stir well to dissolve and bring it to a rolling boil. This step allows the seasonings to fully meld and develop a rich, savory broth.
Step 2
While the broth is coming to a boil, thinly slice the onion and cut the green onion diagonally. Prepare the wild spring nettles by thoroughly cleaning them under running water to remove any dirt or debris. Trim them into bite-sized pieces.
Step 3
Once the broth is boiling vigorously, add the prepared wild spring nettles and sliced onion. Let it boil again until the nettles and onion are tender. Finally, add the diagonally sliced green onion and simmer for just a little longer. This ensures the soup is flavorful and the green onion retains its fresh aroma. Your delicious Naengi Doenjang Guk is ready!
