Korean Shepherd's Purse Soybean Paste Noodles
Quick answer
- Total time
- 38 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Shepherd's purse, a spring herb with an earthy, peppery fragrance, goes into a doenjang and anchovy-kelp broth with fresh knife-cut noodles.
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Its aroma is strongest from mid-March to early April, and it is added only in the final minute over lower heat, since a rolling boil drives the fragrance off. Pressing the doenjang through a strainer keeps the soup smooth and less cloudy. Doenjang brands vary in saltiness, so the broth is seasoned lightly at first and finished with soup soy sauce. Zucchini and onion cut to the same thickness cook through together in a couple of minutes and sweeten the broth evenly.
Ingredients
Instructions
- 1
Clean 120 g shepherd's purse by loosening soil around the roots, rinsing several times, and draining well.
Trim only tough ends, cut into 4 cm lengths, and keep it aside so it can be added at the end.
- 2
Julienne 80 g zucchini and 70 g onion into thin, even pieces.
Keeping the thickness similar helps them cook in about 2 minutes and release their mild sweetness evenly into the broth.
- 3
Bring 900 ml anchovy-kelp stock to a boil over medium heat.
Once it bubbles, place 2 tbsp doenjang in a fine strainer and dissolve it with hot broth so the soup stays smooth and clear.
- 4
Add 1 tbsp soup soy sauce and 1 tsp minced garlic, then simmer over medium-low heat for 2 minutes.
Taste the broth, but avoid making it strongly salty because doenjang brands vary in salinity.
- 5
Loosen 300 g fresh kalguksu noodles gently so they do not clump, then add them and boil for 4 minutes.
When the noodles bend softly, add zucchini and onion and cook 2 more minutes.
- 6
Reduce the heat to low and add the shepherd's purse for only 1 minute.
When its aroma rises and the stems just soften, check the final seasoning with soup soy sauce if needed and serve immediately.
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