Hearty and Refreshing Malabar Spinach (Auk) Soybean Paste Stew
How to Prepare Malabar Spinach and Its Health Benefits
Malabar spinach, often called the ‘King of Vegetables,’ is packed with protein and calcium, alongside abundant vitamins, minerals, and dietary fiber. Its benefits are extensive, promoting bone health, improving eyesight, boosting immunity, preventing cardiovascular diseases, aiding anemia recovery, relieving constipation, reducing swelling, and even promoting lactation. It’s highly recommended for everyone from growing children to the elderly, and is particularly beneficial for pregnant women, sometimes replacing seaweed soup. While Malabar spinach has a cooling nature, making it great for reducing body heat, relieving hangovers, and treating skin conditions caused by internal heat, those with a colder constitution should consume it with moderation. However, its refreshing qualities make it an ideal dish for the summer.
Main Ingredients- 200g Malabar Spinach (Auk)
- 2 Tbsp Soybean Paste (Doenjang)
- 1 Tbsp Minced Garlic
- 2cm slice of Radish (Mu)
- 1-2 Potatoes
- 1/2 Onion
- 5 cups Rice Water or Vegetable Broth (1L)
- Dried Kelp (for broth)
- 1-2 Tbsp Dried Shrimp (for flavor)
- 1/2 Tbsp Red Pepper Paste (Gochujang)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- A pinch of Salt
- Some Green Onion
- 1-2 Cheongyang Peppers (optional, to taste)
Cooking Instructions
Step 1
First, prepare the fresh Malabar spinach. Trim off the thick stems or peel the fibrous outer skin from the stems. To peel the stems, gently cut off the very end, hold it, and pull downwards; the skin should come off easily. If the stems are excessively thick, it’s best to discard them for a cleaner broth.
Step 2
Rinse the prepared Malabar spinach thoroughly under running water multiple times. While rinsing, gently rub and squeeze the spinach leaves to remove any bitterness and prevent a slimy texture in the soup. Continue rinsing until the deep green water becomes lighter.
Step 3
Squeeze out excess water from the rinsed spinach and cut it into bite-sized pieces (about 3-4cm long). In a bowl, combine the cut spinach with 2 tablespoons of soybean paste and 1 tablespoon of minced garlic. Gently massage the ingredients together to season the spinach. Marinating it beforehand ensures the flavors are well-infused.
Step 4
In a pot, pour in 5 cups (1L) of rice water or vegetable broth. Add the thinly sliced radish, peeled and cubed potatoes, and sliced onion. Bring to a boil after removing the kelp if it was used for broth.
Step 5
Once the radish and potatoes are tender, add the pre-seasoned Malabar spinach to the pot. Stir in 1/2 tablespoon of red pepper paste to add color and depth of flavor. Add the red pepper paste gradually to avoid making the soup too thick or overpowering.
Step 6
Add 1-2 tablespoons of dried shrimp to enhance the broth’s savory taste and let it simmer for a while longer. The dried shrimp will add a wonderful depth to the soup. Finally, add 1 tablespoon of soup soy sauce and adjust the seasoning with salt to your preference.
Step 7
Finish by adding chopped green onions and optionally, sliced Cheongyang peppers. Simmer briefly. Your delicious, hearty, and refreshing Malabar spinach soybean paste stew is now ready to be enjoyed hot!
