Hearty Korean Mallow Soup (Auk Doenjang Guk)
How to Make Delicious Mallow Doenjang Guk
This recipe introduces a savory and rich Korean Mallow Soup (Auk Doenjang Guk), perfect to pair with a warm bowl of rice. The harmonious blend of fresh mallow and soybean paste is exquisite, enhanced by a dried shrimp broth for a deeper umami flavor. We’ll guide you through the mallow preparation process to ensure a tender texture without any grassy taste.
Ingredients
- 1 handful fresh Korean mallow (Auk)
- 2-3 Tbsp good quality soybean paste (Doenjang), adjust to taste
- 1 handful dried shrimp (for broth)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, we’ll make the savory broth that will define the flavor of your mallow doenjang guk. Place the dried shrimp in a pot, add water, and bring to a boil to create a rich dried shrimp broth. Let it simmer for about 10 minutes to extract the flavors.
Step 2
Now, it’s time to prepare the star of our dish, the Korean mallow (Auk). Wash the fresh mallow leaves thoroughly under running water. Trim them into bite-sized pieces.
Step 3
Removing the slightly grassy flavor of the mallow is crucial for a delicious Auk Doenjang Guk! When washing the mallow, gently rub the leaves and stems to clean them effectively. It’s important to rinse them multiple times, almost as if you’re scrubbing away dirt, to eliminate any grassy taste and ensure a tender texture. Continue rinsing until the water runs clear, even if it feels like you’re scrubbing quite vigorously. This thorough washing is key.
Step 4
The dried shrimp broth we made earlier is now bubbling nicely. It’s time to dissolve the soybean paste into this broth to create our flavorful soup base.
Step 5
It’s important to dissolve the soybean paste smoothly without lumps. Place the doenjang in a fine-mesh sieve over the pot and gently whisk it into the hot broth. This method ensures the soybean paste dissolves evenly, resulting in a smooth and clear soup.
Step 6
The broth, now infused with smoothly dissolved soybean paste, has a clear and savory hue, forming the perfect delicious base for your mallow doenjang guk.
Step 7
Now, add the prepared mallow, dried shrimp, and minced garlic to the pot. Bring the soup back to a gentle boil.
Step 8
Bring the soup to a boil over high heat initially. Once it starts boiling, reduce the heat to medium and let it simmer for a good while. Simmering for about 10 minutes will allow the mallow to become tender and the flavors to meld beautifully. Taste the soup midway through and if it needs more seasoning, adjust with a little salt or soy sauce to your preference. (Adding a touch of soy sauce at the end can enhance the umami further.)
Step 9
Your savory and deeply flavored Korean Mallow Soup (Auk Doenjang Guk) is now complete! Enjoy it with a hearty bowl of rice.
