Nutrient-Rich Flounder and Mallow Soybean Paste Stew (Gwang-eo A-uk Doenjang Guk)
A Special Delicacy: Making Flounder and Mallow Soybean Paste Stew
Experience the delightful harmony of tender, nutritious flounder and fiber-rich mallow in this exceptionally flavorful soybean paste stew. This comforting and refreshing soup, reminiscent of homemade meals, is perfect for a special occasion or a healthy, satisfying meal that will have you finishing every last spoonful of rice.
Main Ingredients- 200g Flounder scraps (using fresh flounder fillet scraps works wonderfully)
- 150g Mallow leaves (tender leaves are key for texture)
- 100g Soybean sprouts (adds a crisp texture and refreshing broth)
- 50g Chives (for a fragrant finish)
Seasonings & Broth- 1.5L Seafood broth (anchovy and kelp broth is also a good alternative)
- 2 Tbsp Dried shrimp powder (for a savory umami boost)
- 1 Tbsp Mirin (to eliminate any fishiness from the flounder)
- 2 Tbsp Soybean paste (doenjang – homemade or store-bought)
- 1 Tbsp Salt (adjust to your taste)
- 1 Tbsp Minced garlic (for enhanced flavor)
- 1.5L Seafood broth (anchovy and kelp broth is also a good alternative)
- 2 Tbsp Dried shrimp powder (for a savory umami boost)
- 1 Tbsp Mirin (to eliminate any fishiness from the flounder)
- 2 Tbsp Soybean paste (doenjang – homemade or store-bought)
- 1 Tbsp Salt (adjust to your taste)
- 1 Tbsp Minced garlic (for enhanced flavor)
Cooking Instructions
Step 1
First, prepare your flounder. For this recipe, we’re using scraps from a flounder fillet purchased at the supermarket. Using fresh flounder will significantly enhance the soup’s flavor.
Step 2
It’s crucial to prepare the mallow leaves properly to remove their raw, grassy taste. Place the mallow in a bowl, add water, and gently rub it with your hands multiple times, like washing rice. This process removes the ‘foot-like’ smell characteristic of mallow, making it softer and more palatable.
Step 3
Rinse the soybean sprouts thoroughly under running water. You can trim off any unsightly root ends if you prefer. Chop the chives into bite-sized pieces, about 3-4 cm long.
Step 4
Now, let’s start cooking. Pour 1.5L of seafood broth into a pot and add the prepared mallow leaves first. Mallow is known to be rich in Vitamin A and beta-carotene, and high in dietary fiber, making it an excellent pairing with flounder. Simmer the mallow for about 10 minutes until tender. Then, add the soybean sprouts and flounder scraps, and continue to boil for another 5 minutes. Be careful not to overcook the flounder, as it can break apart easily.
Step 5
Once the flounder starts to cook, gently break it apart in the pot using the back of a spoon into bite-sized pieces. Avoid mashing it completely. Next, add the dried shrimp powder for a savory depth, mirin to balance the flavors, and minced garlic for aroma. Dissolve the soybean paste in the broth and season. Add salt to adjust the overall saltiness according to your preference. The amount of soybean paste may need to be adjusted based on its saltiness.
Step 6
Finally, add the chopped chives and simmer for just a moment until they wilt slightly. Turn off the heat once the chives are cooked but still vibrant. Overcooking will diminish their fresh aroma. Your nutrient-packed Flounder and Mallow Soybean Paste Stew is now ready!
Step 7
The rich and savory mallow soybean paste stew, enhanced with delicious, flaky pieces of flounder, is truly delightful. Topping a spoonful of rice with the stew’s ingredients makes for a hearty and satisfying meal.
Step 8
This Flounder and Mallow Soybean Paste Stew, made by adding fresh flounder to the comforting mallow stew, offers a remarkably refreshing and umami-rich broth. The savory soybean paste and the mild flavor of the flounder create a wonderfully appetizing dish that you’ll want to make often. Enjoy this delightful soup!
