Korean Spring Aralia Soybean Noodle Soup
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Bittersweet spring aralia shoots sit on top of a doenjang broth thickened by potato and zucchini.
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The dish belongs to early spring, the short window when the shoots are in season. Pressing the doenjang through a sieve with a ladle keeps lumps out and the broth clean. As the potato simmers it partly breaks down, giving the soup body and a mild sweetness that sits well with the fermented soybean paste, and chewy knife-cut noodles stand up to that density. The shoots are blanched on their own and added near the end, because long simmering dulls the very fragrance the dish is built around.
Ingredients
Instructions
- 1
Trim 2-3mm from the tough base of 80g aralia shoots.
Blanch in lightly salted boiling water for 20 seconds, then rinse in cold water to remove bitterness.
- 2
Slice 120g potato and 100g zucchini into 0.5cm half-moon pieces.
Thinly slice green onion into 0.5cm rounds and set aside.
- 3
Bring 900 ml anchovy broth to a boil and press 2 tbsp doenjang through a sieve with a ladle so it dissolves without lumps.
- 4
Add potato and 1 tbsp minced garlic first, boil 5 minutes, then add 300g kalguksu noodles and cook 4-5 minutes until noodles turn translucent.
- 5
When noodles are nearly done, add zucchini and blanched aralia shoots.
Boil 2 more minutes until vegetables are tender but still hold their shape.
- 6
Add the green onion, turn off the heat when the broth returns to a boil, and serve immediately.
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