Korean Mallow Clam Soup (Doenjang Mallow and Clam Broth)
Auk-bajirak-guk combines two ingredients Koreans have paired in soups for generations - mallow greens and littleneck clams - in a doenjang-based broth that draws depth from both land and sea. The clams are soaked in salted water to purge sand, then simmered until they open and release their briny liquor into the pot. That liquor becomes the oceanic foundation of the broth, over which doenjang is dissolved to add fermented earthiness. Mallow leaves go in last, wilting in under a minute into a silky, slightly mucilaginous texture that thickens the soup naturally. The combination is greater than its parts: clam brininess sharpens the doenjang's funk, while the mallow's gentle sweetness softens both. A staple of Korean coastal home cooking, particularly along the southern and western shores where both ingredients are locally abundant.
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Instructions
- 1
Purge clams, then rinse several times.
- 2
Remove tough stems and rub-wash mallow to reduce grassy taste.
- 3
Bring anchovy broth to a boil and dissolve doenjang through a strainer.
- 4
Add mallow and garlic, then simmer 6 minutes until tender.
- 5
Add clams and cook until shells open.
- 6
Add chili and green onion, then finish seasoning with salt.
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