Auk-guk (Mallow Green Soup)

How to make it

1. 1

   Prep

   • Peel the outer skin from the mallow green stems and rub the leaves to cut the grassy smell. / • Rinse several times under running water. / • Slice the green onions on the diagonal.

2. 2

   Put the dried shrimp in the pot and sauté over low heat for 1 minute.

3. 3

   Pour in the rice-rinse water and bring to a boil.

4. 4

   Push the doenjang through a strainer into the broth.

5. 5

   Add the mallow greens and simmer over medium heat for 18 minutes.

6. 6

   Add the garlic, guk-ganjang, and green onions and simmer 5 minutes more.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• If the mallow greens aren't rubbed as you wash them, the grassy smell stays strong.
• Scorching the dried shrimp turns the soup bitter.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.

Storage

Keeps 2 days refrigerated.