Chard and Red Shrimp Doenjang Guk: A Deeply Flavorful and Healthy Recipe
How to Make a Savory Doenjang Guk with Chard and Refreshing Red Shrimp
Elevate your meal with this Chard and Red Shrimp Doenjang Guk, boasting a rich and profound umami flavor. The combination of fresh chard, sweet red shrimp, and savory doenjang creates a harmonious and delightful soup.
Main Ingredients- 230g fresh chard
- 10g dried red shrimp (or fresh shrimp)
- 1/2 medium onion
- 1/2 stalk scallion
- 2 Korean chili peppers (cheongyang)
- 2 cloves garlic, minced
- 4 cups anchovy-kelp broth (approx. 800ml)
- 2 cups rice water (approx. 400ml)
Seasoning Ingredients- 4 Tbsp doenjang (Korean soybean paste)
- 1 tsp gochugaru (Korean chili flakes)
- 4 Tbsp doenjang (Korean soybean paste)
- 1 tsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, thoroughly wash the fresh chard under running water to remove any dirt or debris. Trim the tough root ends, then cut the stems and leaves into bite-sized pieces, about 3-4 cm long.
Step 2
Peel and thinly slice the onion, or dice it into small cubes. Slice the scallion diagonally and finely chop the Korean chili peppers, removing seeds if you prefer less heat. Mince the garlic. Lightly rinse the red shrimp.
Step 3
Pour the 4 cups of anchovy-kelp broth and 2 cups of rice water into a pot. To ensure a smooth and lump-free broth, it’s best to dissolve the doenjang gradually. Place the doenjang in a sieve over the pot and use a ladle to gently break it down with some of the broth, stirring until fully dissolved.
Step 4
Once the doenjang is dissolved in the broth, add the prepared 10g of red shrimp. Bring the soup to a simmer over medium heat, allowing the subtle sweetness of the shrimp to infuse into the broth.
Step 5
As the shrimp cooks, add the sliced onion. As the soup comes to a boil, skim off any foam that rises to the surface with a spoon. This step helps to keep the broth clear and refined.
Step 6
Once the onion begins to turn translucent, add the minced garlic, chopped chard, and scallions. Bring the soup back to a simmer. For a touch of spiciness and depth, stir in 1 teaspoon of gochugaru at this stage. Continue to cook for about 3-5 minutes, or until the ingredients are tender.
Step 7
Finally, add the finely chopped Korean chili peppers and simmer for another minute to release their fresh, pungent aroma. Turn off the heat and let it rest briefly before serving. This delicious Chard and Red Shrimp Doenjang Guk, rich in umami, is now ready to be enjoyed with a bowl of warm rice!
