Hobaknip Doenjang Guk (Pumpkin Leaf Soybean Paste Soup)
A summer soup made by simmering prepped pumpkin leaves and tofu in savory doenjang broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A summer soup where the unique savouriness of pumpkin leaves blends with rich doenjang broth for a tender, comforting texture. Stripping the tough fibrous skin from the stems and rubbing the leaves to remove their raw grassy note is the key to great flavor. Anchovy broth simmered with tofu and squash makes a hearty meal for 3 servings.
- Servings
- 3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pumpkin leaves150 g
- Tofu100 g
- Squash1/5
- Large green onion (daepa)1/4 stalk
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth5 cups
Seasoning
- Doenjang (Korean soybean paste)2 tbsp
- Minced garlic1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Adding squash and tofu works well, and potatoes or onions are great additions too.
- The tender pumpkin leaves are best steamed for wraps, while the larger, tougher ones are set aside to make soybean paste soup.
- Snap the pumpkin leaf stem and pull down to peel the fibrous threads all the way along the leaf. Repeat two or three times until no more fibers come off, then rub and knead the leaves until green juice comes out to remove the grassy smell. Any soft leaves can just be chopped and added directly to the soup.
- Instead of 5 cups of anchovy broth, you can use 5 cups of rice water with 2 broth tablets.
Steps
Prepare the ingredients
The tender pumpkin leaves are steamed to eat as wraps, and only the large, tough ones are picked out to make soybean paste soup.
Prepare small amounts of tofu, squash, large green onion, and Cheongyang chili pepper as well.
Chop the ingredients
Cut the squash and tofu into small, thin bite-sized squares, and thinly slice the large green onion and Cheongyang chili pepper.
Clean the pumpkin leaves
Snap the pumpkin leaf stem and pull to strip the fibrous string all the way along the leaf.
Repeat two or three times until no more fibers come off, then rub the leaves until green liquid emerges to eliminate any raw grassy smell.
Tender leaves can simply be sliced and added to the soup.
Rinse in water and drain in a colander.
Boil the soup
Bring 5 cups of anchovy broth (or 5 cups of rice water with 2 broth tablets) to a boil, dissolving 2 tbsp of doenjang into it.
Add the pumpkin leaves, tofu, and 1 tbsp of minced garlic, then bring to a boil.
Skim off the foam, add 1 tbsp of gochugaru...
Simmer until the ingredients turn tender.
Season with 1 tbsp of soup soy sauce, add the large green onion and Cheongyang chili pepper, and simmer briefly to finish.
Finish
With pumpkin leaves, tofu, and squash, it is full of hearty toppings, great flavor, and nutrients.
The pumpkin leaves are savory on their own, and soaking up the broth makes them tender to the bite while the deep savouriness of doenjang fills your mouth.
Using pumpkin leaves in doenjang jjigae or doenjang guk doubles the savory flavor.
A simple bowl of this soybean paste soup is gentle on the stomach, making it a fantastic warm soup even in hot weather.
Ppunwife's tips
- Repeat two or three times until no more fibers peel off, then rub the leaves firmly until green liquid comes out to eliminate any raw grassy smell.
FAQ
How do I prep pumpkin leaves to reduce their raw grassy smell?
After stripping the fibrous strings from the stems, rub and wash the leaves by hand until green liquid comes out to remove the grassy note.
Is there an alternative broth I can use instead of anchovy broth?
Instead of anchovy broth, you can use 5 cups of rice water simmered with 2 broth tablets as your base.
Which pumpkin leaves are best suited for soup?
Use tender, young leaves for wraps, and choose the larger, tougher leaves to cook in soups.
