Savory Auk Guk (Mallow Soup with Soybean Paste) with Dried Shrimp
A deeply savory autumn mallow soup with soybean paste, gently simmered with dried shrimp and doenjang.
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 savory soup made with dried shrimp and mallow rubbed clean of its raw green smell. Doenjang and gochugaru are dissolved into rice water for a soup that is pleasantly spicy and refreshing.
- Servings
- 4–5 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Mallow (auk)300 g
- Large green onion (daepa)1/2 stalk
- Red chili pepper, Cheongyang chili pepper (hot green chili)1 each
- Dried shrimp1/3 cup
- Anchovy broth (or rice water and 2 broth tablets)7 cups
Seasoning
- Doenjang (Korean soybean paste)2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1 tbsp
- You may omit the peppers.
- Separate the leaves from the stems, then snap off and discard the tough, fibrous stems. Getting rid of the raw green smell is key with mallow, so add a little water and rub the leaves firmly like doing laundry to draw out deep green juice, then rinse several times until the water runs clear.
Steps
Prepare the ingredients
This is 1 pack (300 g) of mallow.
Dried shrimp brings a savory, rich depth to the broth, and about 1/2 cup is plenty.
Here are the large green onion, Cheongyang chili pepper, and red chili pepper. (You may omit the peppers.)
Slice the vegetables
Slice the large green onion and chili peppers into slightly thick shreds.
How to prep mallow
You can eat both the tender stems and leaves of mallow.
Separate the leaves from the stems, then snap off and discard the tough, hard stems.
Getting rid of the raw green smell is the key step with mallow.
Add a little water and rub the greens vigorously like washing laundry so the deep green juice comes out.
Rinse several times in water until the liquid runs clear.
Drain the remaining water in a strainer and cut into bite-sized pieces with kitchen shears.
Simmer
Add 2 broth coin tablets to 7 cups of rice water, then stir in 2 tbsp doenjang and 1 tbsp soup soy sauce.
Once the broth comes to a rolling boil, add the mallow and 1/2 cup dried shrimp...
Add 1 tbsp minced garlic and 1 tbsp gochugaru, then bring to a boil.
Boil for about 5 minutes so the seasonings blend into the broth and the mallow turns tender...
Add the large green onion and chili peppers, bring to a brief boil, and turn off the heat. If it tastes bland, adjust the seasoning with soup soy sauce or salt.
Done
When you sip the warm, savory broth, it is hard to believe this was the vegetable that smelled so raw during prep.
Whenever I see a warm, savory doenjang soup, I always want to roll rice right into it.
Even with just kimchi on the side, you will finish a bowl in no time, feeling refreshed as if having a hangover cure.
Ppunwife's tips
- If it tastes bland, adjust the seasoning with soup soy sauce or salt.
FAQ
How do I remove the unique raw green smell of mallow?
Add a little water and rub the leaves vigorously like doing laundry to extract the dark green liquid, then rinse several times until the water runs clear to completely remove it.
Do I have to include the chili peppers?
You can omit the Cheongyang chili pepper and red chili pepper to suit your preference.
How do I adjust the seasoning if the soup tastes bland after boiling?
Add a little soup soy sauce or salt at the final stage to adjust to your taste.
