Kim Dae-seok's Pumpkin Leaf Doenjangguk

• 140g pumpkin leaves (after trimming)
• 1 1/2 tbsp doenjang
• A half handful of soup anchovies
• A half handful of dried shrimp
• 1 Cheongyang chili pepper
• 1 red chili pepper
• 10cm green onion
• 2 pinches of salt
• 1L water

Recipe 🍳

Cooking tips 💡

• If you don't remove the skin from the pumpkin leaf stems, they will be tough to eat, so be sure to peel off the fibrous parts.
• Blanching the pumpkin leaves in boiling water and then rinsing in cold water before adding to the soup eliminates any grassy flavor.
• Instead of guk-ganjang (soup soy sauce), adding two pinches of salt when adjusting the seasoning gives the doenjangguk a cleaner, deeper umami without any heaviness.

Recommended for 🙋

• ⭐Those who want a wholesome, warm-hearted home meal with a hearty and refreshing countryside-style doenjang soup.
• ⭐Those looking to enjoy seasonal pumpkin leaves in a tender soup rather than just using them for wraps.
• ⭐Those who want to learn the perfect method for preparing pumpkin leaves without any bitterness or toughness.