Rich Dried Shrimp and Mallow Soup: A Flavorful Delight!
Dried Shrimp Mallow Soup
Enjoy this tender and savory Mallow soup made with soybean paste! We’ve enhanced its deliciousness by adding dried shrimp, creating a refreshing and deeply flavorful soup that’s twice as satisfying. Its cool taste is perfect for any meal.
Main Ingredients- 350g fresh Mallow (Auk)
- 15-20g dried shrimp
- 1 large green onion (scallion)
- 1 Tbsp minced garlic
- 1 Cheongyang chili pepper (spicy Korean chili)
Soup Seasoning- 1 Tbsp soybean paste (Doenjang)
- 1 Tbsp tuna extract (or fish sauce)
- 1/2 Tbsp red pepper paste (Gochujang)
- 2 anchovy bouillon cubes
- 1.7L rice water (starchy water from rinsing rice)
- 1 Tbsp soybean paste (Doenjang)
- 1 Tbsp tuna extract (or fish sauce)
- 1/2 Tbsp red pepper paste (Gochujang)
- 2 anchovy bouillon cubes
- 1.7L rice water (starchy water from rinsing rice)
Cooking Instructions
Step 1
First, prepare the Mallow. Gently peel off the tough outer skin of the fresh Mallow leaves and stems. Trim them into bite-sized pieces. Removing the skin from the stems is crucial for a tender texture.
Step 2
Place the prepared Mallow in a bowl and add enough water to cover it. Gently but firmly rub the Mallow with your hands under running water (this is called ‘barak-barak’). This process removes any unpleasant grassy flavor and sticky sap, resulting in a much smoother and cleaner broth. Drain the water and rinse the Mallow.
Step 3
Lightly toast the dried shrimp in a dry pan over low heat until fragrant. This step is key to removing any fishy odor and bringing out a nutty aroma, which will deepen the soup’s flavor. Be careful not to burn them.
Step 4
In a large pot, add 1.7 liters of rice water. Drop in 2 anchovy bouillon cubes to add an extra layer of umami to the broth. If you don’t have these cubes, a commercial anchovy-kelp broth can be used as a substitute.
Step 5
Dissolve 1 Tbsp of soybean paste and 1/2 Tbsp of red pepper paste into the rice water. Add the prepared Mallow and the toasted dried shrimp to the pot. Bring to a boil and let it simmer for a short while. Skim off any foam that rises to the surface for a clearer broth.
Step 6
Season the soup with 1 Tbsp of tuna extract for a rich, savory taste. You can adjust the seasoning with Korean soy sauce (Gukganjang) or salt according to your preference. Taste and add more as needed.
Step 7
Finally, add 1 Tbsp of minced garlic, 1 chopped green onion, and 1 finely chopped Cheongyang chili pepper (for a touch of heat). Simmer for another minute or two until everything is well combined and the flavors meld. Your delicious and refreshing Dried Shrimp Mallow Soup is ready to be enjoyed!
