Korean Shepherd's Purse Soybean Paste Noodles
Naengi doenjang kalguksu is a Korean knife-cut noodle soup simmered in anchovy-kelp stock with doenjang and fresh shepherd's purse, a springtime herb prized for its earthy, peppery fragrance. Dissolving the doenjang through a fine strainer keeps the broth smooth rather than cloudy. Soup soy sauce and minced garlic fine-tune the seasoning so the fermented soybean flavor stays rich without becoming overly salty. The noodles cook for four minutes before zucchini and onion are added for two more, allowing their gentle sweetness to melt into the broth. Shepherd's purse goes in only during the final minute with reduced heat, preserving its volatile aroma that would otherwise dissipate. Adjusting salt with soup soy sauce at the end accounts for the varying saltiness across different doenjang brands.
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Instructions
- 1
Wash the shepherd's purse thoroughly and cut into 4 cm lengths.
- 2
Julienne the zucchini and onion.
- 3
Bring stock to a boil and dissolve doenjang through a strainer.
- 4
Add soup soy sauce and minced garlic, then simmer 2 minutes.
- 5
Add noodles and cook 4 minutes, then add vegetables and cook 2 more minutes.
- 6
Lower heat, add shepherd's purse, cook 1 minute, and serve immediately.
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