Kim Dae-seok's Mallow Doenjang Soup

• Mallow 250g
• Doenjang 4 tablespoons
• Minced garlic 1 tablespoon
• Green chili pepper 1 piece
• Red chili pepper 1 piece
• Scallion 1 stalk
• Onion 1 piece
• Rice washing water 1.5L
• Dried anchovy for broth 1 handful
• Dried shrimp 1 handful
• Dried kelp 1 piece (5g)
• Salt 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Mallow must be rubbed vigorously with salt until foamy bubbles appear to remove the slimy substance and its distinct grassy aroma, resulting in a much cleaner, milder, and more delicate taste.
• Making cross-cuts on the whole onion before boiling allows the broth to extract fully while keeping it clear—this acts as a source of mild sweetness that enhances the subtle sweetness of mallow.
• Since mallow is tougher than spinach, simply blanching it isn’t enough. It needs to be simmered gently for at least 15 minutes to develop a rich, authentic depth of flavor.

Recommended for 🙋

• ⭐Those seeking a comforting, warming soup to fill your stomach during breakfast or chilly seasons.
• ⭐People struggling with mallow’s strong grassy smell and tough texture and looking for a reliable cooking method.
• ⭐Anyone wanting to taste a traditional, authentic soybean paste soup with deep, savory flavor naturally extracted from natural ingredients.