Korean Mallow Doenjang Soup with Dried Shrimp (2 Servings)

Remove tough mallow stems, gently rub the leaves between your hands, and rinse repeatedly under running water to remove grit.

Cut the washed mallow into 5 cm pieces, finely slice 20 g green onion, and pick any debris from 15 g dried shrimp.

Stir the dried shrimp in a dry pot over low heat for about 1 minute to release aroma, keeping it moving so it does not burn.

Pour in 650 mL water. When it boils, add 25 g doenjang and 8 g minced garlic and stir until the paste dissolves.

Add the mallow and simmer over medium heat for roughly 8–10 minutes, until stems and leaves are thoroughly tender; cook longer if still firm.

Add green onion and simmer another 1–2 minutes. Taste before adding any extra salt, since dried shrimp and doenjang are already salty.