Hearty and Refreshing Mallow Soybean Paste Stew (Auk Doenjang Guk)
Hearty and Refreshing Mallow Soybean Paste Stew (Auk Doenjang Guk)
Chef Kim Dae-seok’s Authentic Mallow Soybean Paste Stew Recipe: The Deep Flavor of Home Cooking
Introducing Chef Kim Dae-seok’s hearty and refreshing Auk Doenjang Guk, made with fresh mallow leaves shared by a neighbor. Enjoy a warm, home-style meal perfect for cooler weather, featuring the delightful harmony of tender mallow without any ‘green’ taste and a rich broth. Simmered with soybean paste and garlic in a broth made from anchovies, dried shrimp, and kelp, this stew offers an irresistible flavor that will have you finishing a bowl of rice in no time. Detailed steps are included to make it easy for even beginner cooks.
Main Ingredients- 250g fresh mallow leaves
- 1.5L rice water (water used to rinse rice)
- 1 Tbsp coarse sea salt (for blanching mallow)
- 4 Tbsp homemade soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1 Korean green chili pepper (cheongyang pepper)
- 1 red chili pepper
- 1/2 stalk green onion
- 1/4 small onion
- 1 handful dried anchovies (for broth)
- 1 handful dried shrimp (for broth)
- 5g dried kelp (approx. 5x5cm piece)
Cooking Instructions
Step 1
Received some precious mallow leaves from a neighbor! A stew made with fresh, in-season mallow is truly a delicacy.
Step 2
Gently peel the tough stems of the mallow leaves by snapping them. Then, tear the leaves into bite-sized pieces and place them in a large bowl. If the leaves are too large, tear them further.
Step 3
Add about 1 cup of water and 1 tablespoon of coarse sea salt to the torn mallow leaves. Massage the leaves with your hands until they become soft. This step is crucial to remove any raw ‘green’ flavor and ensure the mallow is tender.
Step 4
To the massaged mallow, add 4 tablespoons of soybean paste and 1 tablespoon of minced garlic. Mix well to marinate. Letting it sit for a while allows the savory flavor of the soybean paste to deeply infuse into the mallow, enhancing its overall richness.
Step 5
For a deep and refreshing broth, prepare one handful of dried anchovies and one handful of dried shrimp. To eliminate any fishy odor, spread them on a wide plate and microwave for about 40 seconds. Also, prepare about 5g of dried kelp. (You can rinse it briefly in water before using.)
Step 6
This whole onion adds depth and sweetness to the broth. Peel the onion, trim the base, and make cross-shaped cuts about 2cm deep on all sides. These cuts help the onion release its sweetness and refreshing flavor into the broth more quickly, significantly improving the soup’s taste.
Step 7
Finely chop the Korean green chili pepper for a touch of heat. Thinly slice the red chili pepper diagonally for color. Slice about half a stalk of green onion diagonally to add a fragrant aroma.
Step 8
In a pot, pour in 1.5 liters of the second rice water. Add the prepared dried anchovies, dried shrimp, dried kelp, and the cross-cut whole onion. Cover and bring to a boil over high heat for 10 minutes. After it starts boiling, continue to simmer for about 7 more minutes, then remove the kelp. Removing the kelp early prevents it from releasing a sticky, slimy substance that can cloud the broth. After removing the kelp, cover the pot and simmer for another 3 minutes to complete the broth.
Step 9
Once the broth is ready, remove the anchovies and dried shrimp. Carefully add the marinated mallow to the pot. Cover and simmer for another 10 minutes, allowing the mallow to become tender.
Step 10
When the mallow is somewhat cooked, add the chopped green chili pepper, red chili pepper, and green onion. Simmer for a little longer to allow the flavors of the chilies and green onion to meld into the soup.
Step 11
The whole onion used for the broth can now be removed. It has imparted its refreshing flavor and sweetness, and it’s time for the other ingredients to shine.
Step 12
If you prefer a spicier kick, you can add about 1/2 teaspoon of red pepper flakes. Watch as your Auk Doenjang Guk bubbles away invitingly.
Step 13
Finally, season to taste. Adding a little fish sauce (tuna extract) can enhance the umami flavor and add even more depth. If you don’t have fish sauce, adjust the seasoning with soy sauce or salt to your preference.
Step 14
Your hearty and refreshing Mallow Soybean Paste Stew is complete! Enjoy this warm and satisfying home-cooked meal, featuring tender mallow and a rich, savory broth.
