Kim Dae-seok's Korean Mallow Doenjang Soup

• Korean mallow 1 bunch (400g)
• doenjang 3 tbsp
• minced garlic 1 tbsp
• Korean soup soy sauce 2 tbsp
• white part of green onion 10cm
• rice-rinsing water 2L
• dried kelp 10g
• medium dried anchovies 1 handful
• cocktail shrimp 20
• coarse sea salt 1 tbsp

Recipe 🍳

Cooking tips 💡

• To eliminate the grassy fishy smell completely, rub the Korean mallow with salt until the bubbles stop forming—this ensures the leaves remain tender and free of bitterness.
• Unlike spinach soup, Korean mallow soup should be gently simmered until the vibrant green fades slightly into a muted tone, developing its signature deep, earthy richness.
• Using rice washing water instead of plain water enhances the broth’s depth and subtly balances the thick, heavy taste of doenjang.
• Dried prawns may carry a strong odor depending on storage; using fresh, steamed cocktail shrimp gives a cleaner, more refreshing texture and a crisper broth.

Recommended for 🙋

• ⭐Those seeking a deeply flavorful, warming soup perfect for cool weather.
• ⭐Home cooks interested in mastering the authentic method of preparing tender Korean mallow and learning a classic home-style recipe.