Savory Dried Shrimp and Mallow Soup (Bori Saeu Auck Guk)
Mallow Soup with Dried Shrimp: A Deeply Savory and Comforting Broth You’ll Love
Even though it’s not quite in season, this fresh mallow beckoned me to cook with it! I had dried shrimp (bori saeu) at home and imagined how delicious it would be if I added them to mallow soup. And indeed, the reality exceeded my imagination! This Mallow Soup with Dried Shrimp boasts an exceptionally rich and distinctive broth. The deep umami flavor of the broth combined with the tender mallow creates a dish so satisfying, you’ll find yourself wanting to finish every last drop, perhaps even by mixing it with rice. Experience the profound depth of flavor and comforting savoriness of this Mallow Soup with Dried Shrimp. Enjoy!
Ingredients- 1 bunch fresh mallow
- 1.5 kg rice water (approx. 7.5 cups)
- 1 cup dried anchovies for broth
- 1/2 cup dried tiny shrimp (bori saeu)
- 3 dried shiitake mushrooms (or 3 fresh shiitake mushrooms)
Seasoning- 2 Tbsp fermented soybean paste (doenjang)
- 1 tsp anchovy-based seasoning powder (optional, adds extra umami)
- 1 tsp minced garlic
- Chopped green onion, for garnish
- 2 Tbsp fermented soybean paste (doenjang)
- 1 tsp anchovy-based seasoning powder (optional, adds extra umami)
- 1 tsp minced garlic
- Chopped green onion, for garnish
Cooking Instructions
Step 1
First, prepare the mallow by trimming off any yellow leaves or tough stems. Wash it thoroughly multiple times under running water. For thicker stems, you can gently scrape them with the back of a knife to make them more tender before cooking.
Step 2
In a pot, add the dried anchovies for broth. Dry-roast them over medium-low heat for about 2-3 minutes without any oil. This step helps to remove any fishy odor and enhance the anchovies’ savory flavor for the broth.
Step 3
Pour the prepared rice water (1.5 kg) into the pot with the roasted anchovies. Bring it to a boil over high heat, then reduce the heat to medium and let it simmer for about 10-15 minutes to create a rich anchovy broth.
Step 4
Once the broth is ready, carefully remove all the dried anchovies and strain the broth through a fine-mesh sieve. Boiling the anchovies for too long can make the broth cloudy and bitter, so be mindful of the simmering time.
Step 5
In the clear strained broth, dissolve the 2 tablespoons of fermented soybean paste (doenjang). It’s important to whisk it well with the back of a spoon to ensure there are no lumps.
Step 6
Prepare the shiitake mushrooms by removing their stems and slicing them thinly or cutting them into bite-sized pieces. If using dried shiitake mushrooms, rehydrate them in lukewarm water before slicing.
Step 7
Add the prepared mallow, dried tiny shrimp (bori saeu), and shiitake mushrooms to the broth in sequence. Once the mallow has simmered for a bit after being added, then add the dried shrimp and shiitake mushrooms.
Step 8
Once all the ingredients are cooked, add the 1 teaspoon of minced garlic and 1 teaspoon of anchovy-based seasoning powder (if using). Let it simmer for another moment. Finally, add the chopped green onion, adjust the seasoning to your taste, and turn off the heat. If it’s too bland, you can add a little more doenjang.
Step 9
Serve the delicious Mallow Soup with Dried Shrimp hot in bowls. The warm, comforting broth and savory flavors will surely whet your appetite and make your meal complete.
