Winter Amaranth (Kangkong) Doenjang Soup.
Broth & StewIngredients
- 250g of amaranth leaves.
- 1.5 liters of rice water.
- 4 tablespoons of traditional doenjang (fermented soybean paste).
- 1 tablespoon of garlic.
- One onion.
- A handful of dried anchovies.
- A handful of dried shrimp.
- Kelp (Dasima), 1 piece (5g).
- 1 green chili pepper.
- 1 red chili pepper.
- 1 green onion stalk.
- 1 teaspoon of coarse sea salt (for seasoning).
Instructions
Peel the outer layer of the amaranth stalks and remove the tough parts. Tear the leaves into bite-sized pieces.
After briefly soaking the amaranth leaves in water, add one teaspoon of salt and massage them to remove any bitterness and sliminess. Then, rinse thoroughly and drain the excess water.
Wash the amaranth leaves thoroughly. In a bowl, combine 4 tablespoons of doenjang (fermented soybean paste) and 1 tablespoon of minced garlic. Mix well and coat the amaranth leaves evenly. Let them marinate for a while.
To ensure that the broth absorbs well, make incisions about 2 cm deep on both sides of the onion.
To remove the fishy smell, prepare the large anchovies by briefly cooking them on a hot plate for about 40 seconds.
In 1.5 liters of rice water, add anchovies, dried shrimp, kelp (dashima), and a whole onion. Bring to a boil. After 7 minutes, remove the kelp first, then continue boiling for a total of 10 minutes before removing the remaining solids (anchovies and shrimp).
Add the blanched amaranth (soaked in water beforehand) to the broth, cover with a lid, and simmer for 10 minutes until thoroughly cooked.
Add sliced green chili peppers, red chili peppers, and green onions, and cook for a little longer. Then, remove the whole onion (which has served its purpose) and add Korean radish.