Korean Mallow Clam Soup (Doenjang Mallow and Clam Broth)

Name: Korean Mallow Clam Soup (Doenjang Mallow and Clam Broth)
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: mallow leaves 220 g; clam 500 g; doenjang 1.5 tbsp; minced garlic 1 tbsp; anchovy broth 1600 ml; cheongyang chili 1 piece; green onion 1 stalk; salt 0.4 tsp

Quick answer

Active time: 40 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Along Korea's west and south coasts, where mallow and clams are both easy to find, the two have long shared a pot of doenjang soup.

The mallow is rubbed between the hands as it is washed, which gives the broth a little body, and the finished soup is usually eaten with rice stirred in.

Ingredients

servings

IngredientAmount

cheongyang chili1 piece

green onion1 stalk

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Instructions

6 steps

1

Soak 500g clams in salt water (1L water with 1 tbsp salt) for 2 hours to purge sand.

Scrub shells and rinse several times.
2

Trim the tough stem ends from 220g auk.

Rub the leaves by hand while washing to reduce the grassy smell.
3

Bring 1.6L anchovy stock to a boil.

Press 1.5 tbsp doenjang through a strainer into the pot so it dissolves without lumps.
4

Add the auk and 1 tbsp minced garlic.

Simmer over medium heat for 6 minutes until the leaves are fully softened.
5

Add the clams and cook until the shells open.

As soon as they open, add the chili pepper and green onion.
6

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.