Hearty and Savory Korean Mallow Soup (Awuk Doenjangguk)
A Simple and Nourishing Korean Mallow Doenjang Stew
Whip up a simple yet incredibly satisfying meal with this Korean Mallow Doenjang Soup! ^^ It’s a comforting and wholesome dish perfect for any time of day.
Main Ingredients- 1 handful fresh Korean Mallow (Awuk)
- 1/2 medium Onion
- 1 small King Oyster Mushroom (or Enoki)
- 1/2 block Firm Tofu (about 150g)
- 1 stalk Green Onion (Scallion)
Savory Doenjang Broth- 1.2L Water
- 3 Tbsp Korean Soybean Paste (Doenjang) (adjust to taste)
- 1/2 Tbsp Dashida or other soup stock granules (optional)
- 1 tsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 1.2L Water
- 3 Tbsp Korean Soybean Paste (Doenjang) (adjust to taste)
- 1/2 Tbsp Dashida or other soup stock granules (optional)
- 1 tsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare the Korean Mallow (Awuk). Gently scrape off any tough fibers or stringy parts from the stems with your fingers or a knife, and clean the leaves thoroughly. Maintaining the tender texture of the mallow is key to a delicious soup.
Step 2
While it’s best to use both the leaves and tender stems, you can also opt to use just the soft leaves for a more delicate texture, especially if serving to children. (Tip: Both the leaves and stems are nutritious, so trim the tough parts of the stems and use them!)
Step 3
In a large pot, combine the 1.2L of water with 3 tablespoons of Doenjang, 1/2 tablespoon of Dashida (if using), 1 teaspoon of Gochugaru, and 1/2 tablespoon of minced garlic. Bring this mixture to a rolling boil over high heat to create a flavorful Doenjang broth. Ensure the Doenjang is well dissolved to avoid clumps.
Step 4
While the broth is heating, chop the prepared Awuk into approximately 3cm lengths. Trim the base of the King Oyster Mushroom and separate the strands. Cut the tofu into 1cm thick, bite-sized pieces. Slice the green onion diagonally and the onion into similar-sized pieces as the green onion. Having all ingredients prepped and cut makes the cooking process much smoother.
Step 5
Once the Doenjang broth is boiling vigorously, add the chopped onion and Awuk. Continue to boil rapidly over high heat. Cooking the onion will bring out its sweetness, and simmering the mallow will help it become tender.
Step 6
After the soup comes to another rolling boil, add the King Oyster Mushroom, tofu, and green onion. Reduce the heat to medium and let it simmer gently. Simmering over medium heat allows the flavors to meld beautifully, resulting in a richer broth.
Step 7
Adding potatoes to this Awuk Doenjangguk is a wonderful combination for a chewy texture, but today we’re keeping it simple with the available ingredients. ^^ This Korean Mallow Doenjang Soup, with its fresh mallow and savory soybean paste, makes for a perfectly wholesome and delicious meal! Isn’t it great?
