How to Make Delicious and Refreshing Malabar Spinach Soup (Aukguk)
Malabar Spinach Soup (Aukguk)
Malabar spinach, often called the ‘king of vegetables’ in China, is incredibly rich in nutrients. It’s particularly high in calcium, beneficial for children’s growth, and its abundant dietary fiber aids in relieving constipation. To store Malabar spinach, wrap it in newspaper and keep it in a zipper bag in the refrigerator. Today, we’ll be making a delicious Aukguk.
Ingredients- 130g Malabar spinach
- 1 pack seafood, dried pollack, and kelp stock base (or store-bought seafood broth pack)
- 1,500ml water
- 2 handfuls dried shrimp
- 3 Tbsp soybean paste (Doenjang)
- 1/2 Tbsp red pepper paste (Gochujang)
- 1/2 onion
- 1 Tbsp minced garlic
- 1 Tbsp tuna extract (or anchovy/sand lance extract)
- 1/4 stalk green onion
- 1 cheongyang pepper
Cooking Instructions
Step 1
Prepare the Malabar spinach. If you are using young, tender Malabar spinach, you usually don’t need to remove the stems. However, for more mature stalks, it’s best to snap off the tougher, fibrous parts to ensure a tender texture in your soup.
Step 2
In a large bowl, place the prepared Malabar spinach and a small amount of water. Gently rub and knead the spinach with your hands. This will release a cloudy liquid, often called ‘pulmul,’ which can impart a slightly bitter or astringent taste. Rinse the spinach 5-6 times, or until the water runs clear, to remove this liquid. After rinsing, gently squeeze out excess water. This step is crucial for achieving a wonderfully tender and mild-tasting Malabar spinach soup.
Step 3
Cut the rinsed and squeezed Malabar spinach into manageable pieces, about four portions each.
Step 4
Thinly slice the half onion. Slice the green onion and cheongyang pepper diagonally. These will add aromatic depth and a touch of heat to the soup.
Step 5
Lightly rinse the dried shrimp. To enhance their flavor and remove any potential freezer burn smell, spread the dried shrimp on a plate and microwave them for about 30 seconds. This step helps to toast them slightly, intensifying their umami and removing any unwanted odors.
Step 6
Pour 1,500ml of water into a pot. Add the seafood, dried pollack, and kelp stock base. Let it steep off the heat for about 1 hour for a deeper flavor. Then, turn on the heat and bring the water to a boil over medium heat. Add the 2 handfuls of dried shrimp and the sliced onion to the pot.
Step 7
Add 3 tablespoons of soybean paste (Doenjang) and 1/2 tablespoon of red pepper paste (Gochujang) to the simmering broth. Stir well to dissolve the pastes. The combination provides a savory and subtly spicy base.
Step 8
Once the soup returns to a boil, add the prepared Malabar spinach. Let it simmer for about 20-30 minutes, or until the spinach is tender. Stir in 1 tablespoon of minced garlic to add its pungent aroma.
Step 9
Add 1 tablespoon of tuna extract (or anchovy/sand lance extract) for an extra boost of umami. This savory liquid seasoning really elevates the soup’s flavor. You can also adjust the seasoning with salt to your preference.
Step 10
Finally, add the diagonally sliced green onion and cheongyang pepper. Simmer for another minute or two until the aromatics are fragrant. Your delicious and refreshing Malabar spinach soup is ready to serve!
