Awuk-guk (Korean Mallow Soup)
A soft, comforting doenjang soup made by dissolving doenjang into a broth of rice rinse water and anchovy stock, then simmering tender mallow greens in it. Rubbing and rinsing the mallow well removes its grassy bitterness, leaving a smooth, savory finish.
Ingredients
Main
- Aok (Korean mallow)1 bunch
- Onion40g
- Rice rinse water3 cups
- Anchovy broth3 cups
- Red chili1/2
- Green chili1
- Green onion30g
- Minced garlic1/2 tbsp
- Doenjang (soybean paste)2 tbsp
- Gochujang (red chili paste)1 tsp
- Red pepper flakes (gochugaru)1 tbsp
Directions
- 1
Pour 3 cups of rice rinse water and 3 cups of anchovy broth into a pot and bring to a boil.
- 2
Trim the mallow: snap off the thick end of each stem and peel away the tough outer fibers.
- 3
Add 3 tbsp of coarse salt to the trimmed mallow and rub it vigorously to remove its grassy bitterness, then rinse several times until the water runs clear and squeeze out the excess water.
- 4
Add 2 tbsp of doenjang and 1 tsp of gochujang to the broth and dissolve well.
- 5
Once the doenjang broth comes to a boil, add the mallow, onion, and minced garlic, and simmer for about 5 minutes.
- 6
Add the red chili, green chili, diagonally sliced green onion, and gochugaru, and simmer briefly. Season with salt if needed.
Tips
The key step is scrubbing the mallow with coarse salt until the water runs clear—skipping this leaves a grassy, bitter taste. If you like a spicier broth, add a bit more gochugaru at the end, and adjust the final seasoning with salt since doenjang saltiness varies by brand.