Savory Beef and Malva Nut Soup with Doenjang
Savory Beef and Malva Nut Soup with Doenjang
How to Make Hearty Beef and Malva Nut Soup with Doenjang :: Simple Malva Nut Preparation Guide
A wonderfully savory and refreshing beef and malva nut soup, simmered in a rich doenjang (Korean soybean paste) broth. This recipe offers a comforting and delicious meal, perfect for any occasion.
Main Ingredients- Fresh Malva Nut Leaves (Auk) 300-400g
- Beef for Soup (Brisket recommended) 250g
- Radish (Daikon) 1 bowl (sliced)
- Kelp for Broth (4×4 inch piece) 1 sheet
- Mushrooms (Shiitake, Oyster, etc.) of your choice, a handful
- Zucchini 1/4 medium
- Onion 1/4 medium
- Scallions 1/2 stalk
- Green Chili Peppers (for a touch of heat) 1-2
Beef Marinade- Soybean Paste for Soup (Guk-ganjang) 1 Tbsp
- Mirin (or Cooking Sake) 1 Tbsp
- Black Pepper, a pinch
Seasoning Paste- Doenjang (Korean Fermented Soybean Paste) 2 Tbsp (adjust to taste)
- Fine Red Chili Powder 0.5 Tbsp (for color and mild heat)
- Dried Shiitake Mushroom Powder 0.5 Tbsp (for umami, optional)
- Soybean Paste for Soup (Guk-ganjang) 1 Tbsp
- Mirin (or Cooking Sake) 1 Tbsp
- Black Pepper, a pinch
Seasoning Paste- Doenjang (Korean Fermented Soybean Paste) 2 Tbsp (adjust to taste)
- Fine Red Chili Powder 0.5 Tbsp (for color and mild heat)
- Dried Shiitake Mushroom Powder 0.5 Tbsp (for umami, optional)
Cooking Instructions
Step 1
Let’s start by making a flavorful beef broth, which is the base of our soup. Place the chunk of beef (brisket is highly recommended!) into a pot. Begin by bringing it to a rolling boil over high heat. Skim off any impurities or foam that rises to the surface – this is crucial for a clean and clear broth. Once no more foam appears, reduce the heat to medium-low, cover the pot, and simmer for about 40 minutes. This long simmering time will make the beef incredibly tender and infuse the broth with deep flavor.
Step 2
Once the beef is tender and the broth is rich, carefully remove the beef chunks from the pot. Let them cool slightly, then slice them following the grain into bite-sized pieces. In a small bowl, combine the sliced beef with the marinade ingredients (soybean paste for soup, mirin, and pepper). Gently mix to coat the beef evenly and let it marinate for a few minutes. This step enhances the beef’s natural savory taste.
Step 3
To the deeply flavored beef broth (you can remove the kelp now if you used it), add the thinly sliced radish and the kelp (if you removed it earlier, add a fresh piece). Bring to a simmer and cook until the radish becomes tender and slightly translucent. Slice the radish about 0.3cm thick, similar to how you would for radish soup, to ensure it cooks evenly and absorbs the broth’s flavor well.
Step 4
While the broth is simmering, prepare the other vegetables. Feel free to use your favorite mushrooms; shiitake mushrooms will add an extra layer of umami to the soup. Slice the mushrooms according to their shape. Prepare the zucchini by slicing it into half-moons and the onion by thinly slicing it.
Step 5
Now, let’s tackle the malva nut leaves (auk), the star of our soup! If the stems are a bit thick, you can gently scrape off the outer layer with a knife, like peeling a vegetable. This step ensures a much more tender texture in your soup. Aim to remove just the tough outer skin. If you prefer an exceptionally delicate texture, you can peel more of the stem.
Step 6
Place the prepared malva nut leaves in a bowl and sprinkle generously with about 2 tablespoons of coarse salt. Gently rub and knead the leaves with your hands, as if you’re scrubbing them, but without tearing them apart. This ‘massaging’ process with salt helps to remove the slimy texture characteristic of malva nut leaves, resulting in a cleaner, clearer soup. Continue until the leaves soften and wilt.
Step 7
Rinse the massaged malva nut leaves under cold running water 2-3 times, then gently squeeze out excess water. This rinsing removes any remaining saltiness and the slightly sticky sap, making the soup fresher. If you enjoy the slightly slippery texture of malva nut leaves, you can reduce the amount of salt used or shorten the massaging time. ^^
Step 8
With the radish and kelp removed from the broth, stir in the doenjang (2 tablespoons). Remember that the saltiness of doenjang varies greatly between brands and types, so taste as you go and adjust the amount accordingly. To ensure the doenjang dissolves smoothly, you can place it in a sieve and whisk it into the hot broth.
Step 9
Once the doenjang is well incorporated, add the fine red chili powder and shiitake mushroom powder. Stir well to combine everything. The shiitake mushroom powder adds a wonderful depth of flavor, but it’s perfectly fine to omit it if you don’t have it on hand.
Step 10
Add the marinated beef and the chopped green chili peppers to the pot. Chopping the green chilies (seeds removed if you prefer less heat) will infuse the soup with a pleasant, mild spiciness.
Step 11
Add all the prepared vegetables – radish, mushrooms, zucchini, and onion – to the pot. Bring the soup to a rolling boil and let it cook until the vegetables are tender.
Step 12
When the vegetables are almost cooked, add the generous handful of prepared malva nut leaves. Bring the soup back to a boil and simmer for about 3-5 minutes, or until the leaves are tender but not mushy. Overcooking the malva nut leaves can make them too soft.
Step 13
Finally, add the thinly sliced scallions. I used sliced scallion greens here, which mixed in nicely and made the soup easy to eat. Regular scallions, thinly sliced, will also work wonderfully! Let the soup simmer for another minute after adding the scallions.
Step 14
Once the malva nut leaves have softened and the flavors have melded beautifully, turn off the heat. Cover the pot and let the soup rest for a few minutes to allow the flavors to deepen further. This resting step significantly enhances the soup’s overall taste! Enjoy your delicious and comforting Beef and Malva Nut Doenjang Soup.
