Korean Mallow Clam Soup (Doenjang Mallow and Clam Broth)
Quick answer
Auk-bajirak-guk pairs mallow greens and littleneck clams in a doenjang broth, a combination that Korean coastal households have prepared together for generations.
What makes this special
- Auk-bajirak-guk combines earthy mallow greens with briny clams in a deep, fermented soybean base.
- Briny clam flavor layers over fermented doenjang in a double-depth broth
- Mallow leaves release natural slipperiness that thickens the broth gently without starch
Key ingredients
Core cooking flow
- 1 Soak 500g clams in salt water (1L water with 1 tbsp salt) for 2 hours to purge sand.
- 2 Trim the tough stem ends from 220g auk.
- 3 Bring 1.6L anchovy stock to a boil. Press 1.5 tbsp doenjang through a strain...
Auk-bajirak-guk pairs mallow greens and littleneck clams in a doenjang broth, a combination that Korean coastal households have prepared together for generations. The two ingredients come from the same geographic region - the shallow tidal flats and vegetable gardens of Korea's southern and western coasts - and their flavor profiles complement each other in a way that seems almost deliberate. The clams are purged of sand by soaking in salted water, then brought to a boil until the shells open. The liquid they release is immediately saline and oceanic, becoming the backbone of the broth. Doenjang dissolved into that clam liquor adds fermented earthiness and depth that the brine alone cannot provide. Mallow leaves are added at the very end - less than a minute before the pot comes off the heat. Cooking them longer dulls their color, turns the broth cloudy, and produces an excess of the mucilage the leaves naturally contain. Brief cooking preserves their silky, almost slippery texture, and the small amount of mucilage that does release thickens the broth very slightly, giving it more body. The flavor balance across the three components is precise: the doenjang's savory funk is sharpened by the clam's brininess, and the mallow's gentle sweetness smooths both into a rounded whole. The broth is flavorful enough to eat on its own poured over rice. Spring is the best season for this soup, when young mallow leaves are at their most tender.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Soak 500g clams in salt water (1L water with 1 tbsp salt) for 2 hours to purge sand.
Scrub shells and rinse several times.
- 2Control
Trim the tough stem ends from 220g auk.
Rub the leaves by hand while washing to reduce the grassy smell.
- 3Heat
Bring 1.6L anchovy stock to a boil.
Press 1.5 tbsp doenjang through a strainer into the pot so it dissolves without lumps.
- 4Control
Add the auk and 1 tbsp minced garlic.
Simmer over medium heat for 6 minutes until the leaves are fully softened.
- 5Heat
Add the clams and cook until the shells open.
As soon as they open, add the chili pepper and green onion.
- 6Finish
Season with 0.4 tsp salt, turn off the heat, and serve right away.
Prolonged boiling dulls the color and thickens the broth too much.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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