Hearty and Refreshing Malabar Spinach Soup (Auk Guk)
Hearty and Refreshing Malabar Spinach Soup (Auk Guk)
Nutrient-Rich Malabar Spinach Doenjang Soup Recipe
As the cooler autumn breeze begins to blow, a warm bowl of soup is just what you need. This Malabar spinach soup, made with savory doenjang and infused with the umami of dried shrimp, is perfect for the crisp weather. Enjoy the tender greens and the deeply flavorful broth that will leave you wanting more! It’s a healthy and satisfying dish that the whole family will love.
Main Ingredients- 500g prepared Malabar spinach (stems removed and washed)
- 20g dried bay shrimp (for a refreshing broth base)
Doenjang Seasoning & Broth- 1.5 Tbsp Doenjang (fermented soybean paste – adjust to your preference)
- 0.5 Tbsp Gochujang (Korean chili paste – for a mild kick)
- 1/2 stalk Scallion, thinly sliced diagonally
- 0.5 Tbsp Minced garlic
- 10 cups Rice water (approx. 2 liters, can be substituted with anchovy-kelp broth)
- 1.5 Tbsp Doenjang (fermented soybean paste – adjust to your preference)
- 0.5 Tbsp Gochujang (Korean chili paste – for a mild kick)
- 1/2 stalk Scallion, thinly sliced diagonally
- 0.5 Tbsp Minced garlic
- 10 cups Rice water (approx. 2 liters, can be substituted with anchovy-kelp broth)
Cooking Instructions
Step 1
Trim the thick and tough stems from the Malabar spinach. If the root ends are rough, you can lightly trim them as well.
Step 2
Place the prepared Malabar spinach in a bowl, add a pinch of salt, and gently knead it with your hands. Rinse it thoroughly with clean water 2-3 times until the raw smell disappears and the leaves become tender. Lightly squeeze out excess water and cut into bite-sized pieces (about 5cm long).
Step 3
Prepare the rice water for the soup. Using the water from rinsing rice will add a lovely nutty flavor to the broth.
Step 4
Heat a dry pan over medium-low heat. Add the dried bay shrimp and stir-fry for 2-3 minutes until fragrant, removing any fishy odor. This step enhances the shrimp’s umami flavor.
Step 5
In the prepared rice water, dissolve the Doenjang and Gochujang completely to ensure a smooth broth. Add the stir-fried bay shrimp and bring to a boil over high heat.
Step 6
Once the broth is boiling vigorously, add the prepared Malabar spinach and bring it back to a boil. As soon as it starts boiling again, reduce the heat to medium-low and let it simmer gently until the Malabar spinach is tender (about 10-15 minutes). Simmering allows the flavors of the spinach to meld beautifully with the broth.
Step 7
Finally, add the diagonally sliced scallions and minced garlic. Let it simmer for another minute before turning off the heat. This soup is best enjoyed immediately. For extra spice, you can add some chopped chili peppers.
