Deep and Savory Autumnal Malabar Spinach (Auk) Soybean Paste Stew
Hearty and Nutritious Auk Soybean Paste Stew Recipe
Autumn Malabar spinach (Auk) is known for its abundant nutrients, so much so that it’s said to be a delicacy worth eating even when shops are closed! This recipe brings together the freshness of seasonal Auk and the rich umami of soybean paste for a deeply flavorful stew. It’s a nourishing dish perfect for a chilly day.
Main Ingredients- Malabar Spinach (Auk) 300g
- Dried Shrimp or Small Dried Shrimp 1/2 Tbsp
- Onion 1/2 medium
- Korean Green Chili Pepper 1
- Green Onion 1/2 stalk
- Stock Broth 1.5 liters
Seasoning Ingredients- Soybean Paste (Doenjang) 1.5 Tbsp
- Minced Garlic 1/2 Tbsp
- Red Pepper Flakes (Gochugaru) 1 Tbsp
- Soy Sauce for Soup (Guk-ganjang) or Anchovy Sauce 1/2 Tbsp
- Soybean Paste (Doenjang) 1.5 Tbsp
- Minced Garlic 1/2 Tbsp
- Red Pepper Flakes (Gochugaru) 1 Tbsp
- Soy Sauce for Soup (Guk-ganjang) or Anchovy Sauce 1/2 Tbsp
Cooking Instructions
Step 1
First, prepare the stock broth that will add depth to your stew. Boiling it with ingredients like anchovies and dried kelp will enhance the flavor even further.
Step 2
Wash the fresh Malabar spinach thoroughly under running water. It’s important to peel off any tough skin from the stems or remove tough parts with scissors, as this will ensure a tender texture.
Step 3
To remove any raw taste and soften the greens, place the prepared Malabar spinach in a bowl and gently knead it with your hands. This process reduces its slipperiness and eliminates the raw flavor. Rinse it clean 3-4 times, then cut it into bite-sized pieces (about 3-4 cm).
Step 4
Thinly slice the onion. Slice the Korean green chili peppers and green onions diagonally to add flavor and aroma.
Step 5
In a bowl, combine the prepared Malabar spinach and sliced onions. Add 1.5 tablespoons of soybean paste and gently mix and knead until well combined. This step allows the soybean paste flavor to permeate the spinach, enriching the stew’s taste.
Step 6
Pour 1.5 liters of the prepared stock broth into a pot and bring it to a rolling boil over high heat. Once the broth is boiling, add the soybean paste-marinated Malabar spinach and let it simmer.
Step 7
Simmer for about 10 minutes until the Malabar spinach is tender. Then, add the dried shrimp (or small dried shrimp) and continue to boil for another 5 minutes. The shrimp will release a delicious umami flavor, making the broth even more refreshing.
Step 8
Next, add 1 tablespoon of red pepper flakes and stir to combine while simmering. If you find the seasoning insufficient, add 1/2 tablespoon of soy sauce for soup or anchovy sauce to adjust to your taste.
Step 9
Finally, add the diagonally sliced Korean green chili peppers and green onions, and simmer for a brief moment until done. Your delicious Malabar Spinach Soybean Paste Stew is ready!
Step 10
Enjoy this wonderfully savory and refreshing Malabar Spinach Soybean Paste Stew!
Step 11
This stew, made with seasonal autumn Malabar spinach, is rich in nutrients and often called an ‘autumnal tonic.’ The combination of a refreshing yet savory soybean paste broth is truly exceptional, making it a dish that will have you finishing your rice bowl in no time.
