Savory Soybean Paste Soup with Mallow (Auk Doenjang Guk)
Simple and Delicious Mallow Soybean Paste Soup Recipe
Savor the fresh taste of spring with this comforting and savory Mallow Soybean Paste Soup! This recipe provides a step-by-step guide, from properly preparing the mallow greens to achieving a rich and flavorful broth. Perfect for beginners, this soup is guaranteed to become a household favorite that will have everyone asking for seconds.
Main Ingredients
- 2 bundles prepared mallow greens (about the size of a baseball)
- 2 Tbsp salt
Broth Ingredients
- 1 sheet dried kelp (10x10cm)
- 10 cups water (using a standard measuring cup, approx. 2.37L)
- 3 Tbsp soybean paste (doenjang)
- 1 Tbsp minced garlic
- 2 Tbsp dried shrimp
- 2 stalks green onion
- 1 sheet dried kelp (10x10cm)
- 10 cups water (using a standard measuring cup, approx. 2.37L)
- 3 Tbsp soybean paste (doenjang)
- 1 Tbsp minced garlic
- 2 Tbsp dried shrimp
- 2 stalks green onion
Cooking Instructions
Step 1
We’re going to make a wonderfully savory soybean paste soup using fresh mallow greens harvested from the garden. The freshness of the mallow is key to its delicious flavor!
Step 2
First, use a knife to thinly peel the tough outer skin from the mallow stems. Then, wash the greens about three times in water to thoroughly remove any remaining dirt or grit. Be sure to carefully clean the leaves as well, checking for any hidden soil or debris.
Step 3
Place the washed mallow greens in a bowl and add the salt. A good ratio is about 1 tablespoon of salt per handful of mallow. Now, vigorously rub the mallow greens together with the salt, creating foam, until they become soft and their slimy texture is removed. This process is crucial for eliminating any grassy taste and ensuring a clean-tasting broth.
Step 4
Rinse the massaged mallow greens in cold water about three times to remove excess salt. After rinsing, firmly squeeze out as much water as possible with your hands. If too much water remains, the soup’s flavor will be diluted.
Step 5
Now, let’s prepare the savory broth. Pour 10 cups of water (approximately 2.37L using a standard Korean measuring cup) into a pot and bring it to a boil over high heat. Once boiling, add the kelp sheet (10x10cm) and simmer for about 2 minutes. Remove the kelp after it has infused its umami flavor, to prevent any bitterness from developing.
Step 6
Reduce the heat to medium, then add 3 tablespoons of soybean paste to the pot. Stir well until the paste is fully dissolved, ensuring there are no lumps. Dissolving the paste beforehand will result in a clearer and more refined broth.
Step 7
Add 1 tablespoon of minced garlic to enhance the aroma and flavor. Minced garlic will add a deeper complexity to the soup.
Step 8
Next, add 2 tablespoons of dried shrimp to bring a nutty and savory note. Dried shrimp are a secret ingredient for adding a wonderful umami and refreshing taste to the broth.
Step 9
Add the prepared mallow greens (about two baseball-sized bundles) to the pot. Cover with a lid and simmer over medium-low heat for about 10 minutes, or until the mallow is tender. Cooking with the lid on helps to retain the mallow’s nutrients and aroma, allowing them to infuse fully into the broth.
Step 10
Finally, thinly slice 2 stalks of green onion diagonally and add them to the soup. Let it simmer briefly for another moment before turning off the heat. The fragrant green onions will add a delightful finishing touch.
Step 11
Your delicious Mallow Soybean Paste Soup is ready! The combination of tender kelp, savory soybean paste, and flavorful dried shrimp creates a deep and rich taste. Enjoy this magical soup that will have you finishing your rice bowl in no time!
