Aromatic Clam and Mugwort Doenjang-guk (Korean Soybean Paste Soup)
Spring’s Revitalizing Elixir: Doenjang-guk with Clams and Mugwort, Including Mugwort Blanching
The sprouts emerging from the winter-hardened earth are truly remarkable, aren’t they? So many spring ingredients are incredibly beneficial, almost like medicinal tonics. I’ve made a delicious Doenjang-guk using fresh mugwort harvested from the garden. Mugwort is renowned for its health benefits, even used in traditional Korean medicine. Adding fresh, seasonal clams to this mugwort soup elevates its flavor to another level, creating an exceptionally delicious Doenjang-guk. Let’s get started on today’s dish: Clam and Mugwort Doenjang-guk!
Soup Ingredients- 2 Tbsp Doenjang (Korean soybean paste; adjust to your taste and saltiness)
- 1000ml water (approx. 5 cups)
- 3 red chili peppers
- 1/2 medium onion
- 10cm piece of green onion
- 1 Tbsp minced garlic
- 1 block of firm tofu
Blanching the Mugwort- 150g fresh mugwort
- 1/2 Tbsp salt
- 500ml water (approx. 2.5 cups)
Purging the Clams- 200g fresh clams
- 1 Tbsp salt
- 500ml water (approx. 2.5 cups)
- 150g fresh mugwort
- 1/2 Tbsp salt
- 500ml water (approx. 2.5 cups)
Purging the Clams- 200g fresh clams
- 1 Tbsp salt
- 500ml water (approx. 2.5 cups)
Cooking Instructions
Step 1
Before adding mugwort to the doenjang-guk, it’s essential to blanch it first. This step helps to reduce any bitterness and soften the slightly tough texture of the mugwort, while preserving its wonderful aroma.
Step 2
In a pot, bring 500ml of water to a rolling boil, adding 1/2 tablespoon of salt.
Step 3
Once the water is boiling, add the 150g of cleaned mugwort and blanch for about 30 seconds. Immediately drain and rinse under cold running water to maintain its vibrant green color and crisp texture. Squeeze out any excess water and cut the mugwort into bite-sized pieces, about 2-3cm long.
Step 4
Clams purchased from the supermarket are usually pre-purged, but if you prefer an even cleaner taste, an additional purging step is recommended. In a bowl, dissolve 1 tablespoon of salt in 500ml of water. Add the 200g of clams and let them soak for about 20 minutes. Gently swirl the water occasionally to help the purging process. Rinse the clams thoroughly under running water until clean.
Step 5
Prepare the vegetables for the soup. Slice the 10cm green onion thinly. Prepare the 3 red chili peppers, 1 block of tofu, and 1/2 onion by cutting them into bite-sized pieces. You can remove the seeds from the chili peppers if you want to control the spiciness.
Step 6
Chop the 3 red chili peppers after removing their stems. They add a beautiful color to the soup, making it more visually appealing.
Step 7
Cut the 1 block of tofu into bite-sized cubes, approximately 1.5cm x 1.5cm. Be careful not to break the tofu when adding it to the boiling soup later.
Step 8
Slice the 1/2 onion into about 1cm thick slices. The natural sweetness of the onion will enrich the soup’s broth.
Step 9
Now, let’s prepare to cook the soup. Add 2 tablespoons of doenjang (soybean paste) to the pot. The saltiness and flavor of doenjang can vary greatly depending on the brand and how it was fermented at home, so it’s important to taste and adjust the amount to your preference.
Step 10
Add a small amount of water to the doenjang and use a spoon to dissolve it completely into a smooth paste. This ensures the doenjang blends smoothly into the broth without lumps, resulting in a silky texture.
Step 11
Once the doenjang is well dissolved, add 1000ml (about 5 cups) of water to the pot.
Step 12
Add the chopped red chili peppers and 1 tablespoon of minced garlic to the doenjang broth and bring it to a simmer. Garlic helps to balance the robust flavor of doenjang and adds a refreshing note.
Step 13
When the broth begins to boil, add the sliced onion and cook until the onion becomes translucent.
Step 14
Next, add the sliced green onion and let it simmer for a bit longer. The sweetness and aroma of the green onion will infuse into the broth.
Step 15
For a touch of spice, you can add 1/2 tablespoon of gochugaru (red chili flakes). This is optional.
Step 16
Add the 200g of purged clams and cook until their shells open. As the clams open, they release their delicious juices, deepening the flavor of the broth.
Step 17
Finally, add the blanched and chopped mugwort and cook for another brief moment. Cooking mugwort for too long can diminish its fresh aroma, so just add it and stir gently until combined. This completes your delicious Clam and Mugwort Doenjang-guk!
Step 18
Gently stir the mugwort into the soup with a ladle to help it distribute evenly and soften further. You’ll feel the tender texture of the mugwort.
Step 19
Your refreshing Clam and Mugwort Doenjang-guk, bursting with the fragrance of spring, is ready! The delightful combination of the clams’ oceanic sweetness, the mugwort’s earthy aroma, and the doenjang’s savory depth creates a truly magical flavor that will have you finishing your rice bowl in no time. Enjoy this wonderful taste of spring!
