Kim Dae-seok's Pumpkin Leaf Doenjangguk
A nostalgic countryside doenjang soup made by blanching de-stringed pumpkin leaves until tender and simmering them in a deep anchovy and dried shrimp broth, torn by hand for a rustic touch.
Ingredients needed 2 servings
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.
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