Korean Mallow Soup (Joseon-Era Doenjang Mallow Soup)

Trim 150g mallow by removing the tough stems and keeping mostly the leaves.

Tear any large leaves by hand into bite-size pieces, then place them in salted water so the surface softens before washing.

Rub the leaves firmly with your hands until green water and slippery mucilage come out.

When the grassy smell weakens, rinse in clean water, then drain well in a sieve so the soup does not become watery.

Pour 500ml anchovy broth into a pot and bring it to a strong boil over high heat.

Once it bubbles actively, lower to medium heat so the fermented paste can dissolve cleanly without tasting harsh.

Set a fine sieve over the simmering broth and press in 2 tablespoons doenjang with a spoon.

Scrape the edge of the sieve as needed, because leftover lumps can cloud the broth and season it unevenly.

Stir in 1 teaspoon minced garlic and 1 teaspoon salted shrimp, then simmer for about 1 minute.

Taste the broth before cooking longer, since salted shrimp can quickly make the soup too salty.

Add the mallow only at the end and cook over medium heat for less than 1 minute.

Serve as soon as the leaves turn bright green, wilt softly, and the broth looks slightly thicker.