Korean Spring Aralia Soybean Noodle Soup
Durup doenjang kalguksu is a seasonal Korean noodle soup that layers blanched aralia shoots over a rich doenjang broth with potato and zucchini. The potato partially breaks down during simmering, lending the broth a natural starchy thickness and mild sweetness that complements the fermented soybean paste. Knife-cut noodles hold up well in the dense liquid, and their chewy bite contrasts with the soft vegetables. The aralia shoots are blanched separately and placed on top just before serving, because boiling them directly in the broth would strip away their distinctive bitter-herbal spring fragrance. This dish is available only during the brief aralia season in early spring.
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Instructions
- 1
Trim durup and blanch for 20 seconds, then rinse in cold water.
- 2
Slice potato and zucchini thinly, and chop green onion.
- 3
Bring anchovy stock to a boil and dissolve doenjang through a strainer.
- 4
Add potato and garlic first, simmer 5 minutes, then add noodles.
- 5
When noodles are nearly done, add zucchini and durup and cook 2 more minutes.
- 6
Add green onion, bring to a final boil, and serve immediately.
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