Hearty Dried Shrimp and Mallow Soybean Paste Soup (Auk Doenjang Guk)
A Taste of Spring: Easy and Flavorful Dried Shrimp Mallow Soup Recipe
While mallow (auk) is often thought of as an autumn vegetable, it’s also wonderfully tender and delicious in the spring. Spring mallow, though not in its peak season, offers a just-as-rich, savory flavor. Its delicate texture means you don’t need to rub or vigorously squeeze it like autumn mallow. This recipe allows you to simply add it directly to the simmering broth, making it incredibly easy to prepare. Enjoy this delightful soup that perfectly captures the freshness of spring, blending tender mallow with the umami of dried shrimp and the comforting depth of soybean paste.
Broth & Ingredients- 10 cups (2.5 liters) Anchovy Broth
- 750g Fresh Spring Mallow (Auk)
- 30g Dried Shrimp
- 4 Tbsp Doenjang (Korean Soybean Paste)
- 1.5 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Minced Garlic
- 2-3 Tbsp Gochugaru (Korean Chili Flakes), to taste
- 1 stalk Scallion
- 2 Korean Green Chili Peppers, optional for heat
Cooking Instructions
Step 1
The mallow prepared for this recipe weighs approximately 750g. Since this is a generous amount from my garden, feel free to adjust the broth and seasoning quantities based on the amount of mallow you have. This recipe makes about 3-4 hearty servings with 2.5 liters of broth.
Step 2
Young spring mallow harvested in May and June requires minimal preparation, unlike its autumn counterpart. Simply remove any wilted or damaged leaves and discard any overly thick stems. Then, wash it thoroughly.
Step 3
Traditionally, mallow is sometimes rubbed to remove rough fibers, but tender spring mallow doesn’t need this treatment. Rinse the mallow gently under running water multiple times to remove any dirt or debris. Afterward, let it drain well in a colander.
Step 4
You can use any type of dried shrimp, such as dried rosy shrimp or dried brown shrimp. The important part is to match the recipe’s weight of 30g. Dried shrimp adds a deep and rich umami flavor to the soup.
Step 5
To enhance the nutty flavor and remove any unpleasant odors, microwave the dried shrimp for about 30 seconds. After this, carefully snip off the sharp horn-like projections from the heads. These can be quite sharp and could cause injury if accidentally ingested, especially for children. Taking this extra step ensures a safer and more pleasant eating experience.
Step 6
Once the 2.5 liters of anchovy broth are at a rolling boil, add the prepared dried shrimp and keep the heat on high. The delicious essence of the shrimp will begin to infuse the broth.
Step 7
When the center of the broth is vigorously bubbling, reduce the heat to medium. Now, stir in 4 tablespoons of doenjang and 1.5 tablespoons of gochujang, ensuring they dissolve smoothly without clumps. The ratio of doenjang to gochujang is typically around 3:1, but you can adjust this based on the saltiness of your doenjang and your personal preference for a balance of savory and spicy flavors.
Step 8
Add all the drained mallow to the pot. Cover with a lid and let it simmer over medium heat for about 15 minutes, allowing the mallow to become tender.
Step 9
Once the mallow is tender, stir in 1 tablespoon of minced garlic, the sliced scallion, and the chopped green chili peppers. Add 2-3 tablespoons of gochugaru according to your spice preference. If you prefer less heat, reduce the amount of chili flakes or omit the green chilies. Continue to simmer for another 5 minutes to let all the flavors meld together.
Step 10
If the soup tastes a little bland, you can add a splash of soup soy sauce (Gukganjang) to adjust the seasoning. From the moment you add the mallow and cover the pot, it should take about 20 minutes in total to cook. Enjoy your delicious spring mallow soybean paste soup!
Step 11
Soups where you can directly add vegetables without pre-blanching or seasoning are wonderfully simple and make for frequent meals. Especially with mallow soybean paste soup, renowned for its delicious flavor profile, using tender spring mallow eliminates the laborious rubbing process, making it a truly convenient and enjoyable dish. Revitalize your appetite with this soft and fragrant spring mallow soup!
