Mellow and Savory Malva Nut Soup (Auk Doenjang Guk)
Homemade Malva Nut Soup with Doenjang
Introducing a comforting and savory Auk Doenjang Guk (Malva Nut Soup), a favorite for the whole family. I vividly remember the shock of seeing my neighbor vigorously scrubbing the malva nuts, just like washing laundry, to remove the starchy liquid when I was young. Now, I find myself doing the very same, and my son amusingly asks why I’m rubbing the perfectly good leaves! This meticulous preparation makes the malva nuts wonderfully tender and gives the soup a clean, refreshing taste. Made with rice water for a mellow base and enriched with mussel powder and homemade doenjang (fermented soybean paste) for a deep umami flavor, this Auk Doenjang Guk is a must-try. Let’s get cooking!
Main Ingredients- 1 bunch Malva Nut leaves (Auk, approx. 300g)
- 2 liters Rice Water (water used to rinse rice)
Seasoning and Aromatics- 2 Tbsp Dried Mussel Powder (or anchovy/kelp broth)
- 2 Tbsp Homemade Doenjang (fermented soybean paste; adjust to taste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Chopped Green Onion
- 1 Tbsp Fish Sauce (or soy sauce/salt)
- 2 Tbsp Dried Mussel Powder (or anchovy/kelp broth)
- 2 Tbsp Homemade Doenjang (fermented soybean paste; adjust to taste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Chopped Green Onion
- 1 Tbsp Fish Sauce (or soy sauce/salt)
Cooking Instructions
Step 1
Trim and discard the tough, woody stems from the malva nut leaves. Separate the tender leaf parts. Place the leaves in a bowl and vigorously rub them together with your hands as if you were washing laundry. This process helps to remove any bitterness and makes the leaves more tender. Rinse the leaves under cold running water three to four times until the water runs clear. This step is crucial for a delicious soup!
Step 2
In a pot, pour in the rice water. Add the dried mussel powder and homemade doenjang. Stir well to dissolve the doenjang, ensuring there are no lumps.
Step 3
Chop the washed malva nut leaves into bite-sized pieces, about 3-4 cm long. Cutting them too small can make them mushy, so aim for a moderate size.
Step 4
Once the rice water mixture with doenjang comes to a boil, add all the chopped malva nut leaves. Bring it back to a boil over high heat, then reduce the heat to medium-low and let it simmer gently for about 20 minutes, or until the malva nut leaves are completely tender and soft.
Step 5
After the malva nut leaves have cooked thoroughly, add the minced garlic and chopped green onion. Continue to simmer for another 10 minutes. Taste the soup and adjust the seasoning with fish sauce (or soy sauce/salt) as needed. Using fish sauce will add an extra layer of savory depth to the broth.
Step 6
Ladle the delicious Auk Doenjang Guk into serving bowls. Serve hot for the best flavor experience.
