Spring Blossom and Chickweed Doenjang Guk (Soybean Paste Soup)
A Refreshing Doenjang Guk Featuring Spring Cabbage and Chickweed
Spring cabbage is one of the first vegetables to herald the arrival of spring. It’s rich in beta-carotene, a precursor to Vitamin A, and packed with minerals like potassium, calcium, and phosphorus, making it beneficial for preventing anemia. Chickweed, an alkaline vegetable abundant in protein and vitamins, is excellent for combating fatigue and spring drowsiness. Experience the essence of spring with this delicious doenjang guk, made with fragrant chickweed and vibrant spring cabbage.
Ingredients- Spring cabbage 240g
- Chickweed 100g
- Clams 400g
- Seafood stock cubes 3
- Doenjang (Korean soybean paste) 2 Tbsp
- Gochujang (Korean chili paste) 1/2 Tbsp
- Green onion 1/2
- Minced garlic 1 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the clams. Dissolve 1 Tbsp of salt in water in a bowl, add the clams, cover the bowl with a black plastic bag, and let them purge for about 1 hour. This process removes any grit or sand from the clams, ensuring a cleaner taste.
Step 2
The fragrant chickweed is key to the flavor! Gently scrape the root ends of the chickweed with a knife to remove any fine roots or dirt. Rinse the chickweed thoroughly under running water to wash away all the soil, then drain it well in a colander.
Step 3
Spring cabbage will add a refreshing touch of spring to our soup. Trim the tough base of the spring cabbage, then wash the leaves carefully. Drain the washed spring cabbage in a colander.
Step 4
If the spring cabbage leaves are quite large, cut them in half. This makes them easier to cook evenly and eat.
Step 5
For the green onions, slice them diagonally instead of chopping them finely. This will add a subtle sweetness and aroma to the soup, as well as a more appealing look.
Step 6
Now, let’s make the soup base. In a pot, combine the seafood stock cubes and the purged clams. Add enough water to cover them and bring to a boil. Let this simmer to create a flavorful broth from the clams and stock.
Step 7
Once the broth is boiling vigorously, it’s time to dissolve the doenjang and gochujang. Sifting the doenjang and gochujang through a fine-mesh sieve into the broth will help them dissolve smoothly without lumps, resulting in a cleaner and richer soup.
Step 8
Add the prepared spring cabbage to the broth with the dissolved doenjang and gochujang. The spring cabbage will soften as it cooks, adding its natural sweetness to the soup.
Step 9
Once the spring cabbage has softened slightly, add the fragrant chickweed. Be careful not to overcook the chickweed, as its delicate aroma can dissipate with prolonged boiling. Cook it just long enough to be tender.
Step 10
Now, stir in 1 Tbsp of minced garlic to enhance the savory notes. The garlic will further deepen the umami of the doenjang guk. Let everything simmer together for a short while to meld the flavors.
Step 11
Check if the spring cabbage and chickweed are tender. Finally, add the sliced green onions and let the soup simmer for another brief moment. Adjust the heat to prevent the soup from reducing too much, and season with additional doenjang or salt to taste. Your delicious Spring Blossom and Chickweed Doenjang Guk is ready!
