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Naengi-guk (Shepherd’s Purse Soup)

Naengi-guk (Shepherd’s Purse Soup) is a traditional Korean recipe for a classic soup of spring greens, including shepherd's purse and clams served with rice. The full recipe is presented here and I hope you enjoy this classic Korean version of: Shepherd’s Purse Soup (Naengi-guk).

prep time

25 minutes

cook time

25 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : Wild FoodKorea Recipes

Koreans typically consider naengi (shepherd's purse) as the first of the early spring greens and naengi-guk (냉이국, shepherd’s purse soup) is one of the most common ways to prepare it. It's often prepared with barley shoots and dallae (달래, Korean wild chives).

You can buy preserved kelp commercially, but as a wild forager you can also substitute as a wild forager substitute Laminaria digitata (Oarweed) or Saccharina latissima (Sugar Kelp).

Washing naengi thoroughly is a really important step in preparing this little herb—it can be quite dirty! Soak the shoots in water for at least 20–30 minutes to let the dirt sink down, then rinse with running cold water. Get rid of any wilted yellow leaves

For the clams, place in a large bowl and wash 2–3 times in cold running water while rubbing vigorously (be sure to wear a rubber kitchen gloves).

Ingredients:

1l water
8–10 dried anchovies (depending on the size)
1 3x4cm piece of dashima (dried kelp)
80g naengi (spring shepherd's purse greens)
20g barley shoots, about one handful (optional)
200g bajirak (littleneck clam, about 20 or so total)
1 garlic clove, sliced
3 tbsp doenjang (Korean fermented bean paste)
½ bunch dallae (substitute garlic chives)

Method:

Place a small pan over medium heat. Add the water, anchovies and dried kelp then bring to a boil. Once the mixture starts boiling reduce the heat to low and simmer for 15 minutes.

Place another small saucepan over medium-high heat. Brging to a boil, add the cleaned naengi and blanch for 10-20 seconds. This will keep the greens bright and removes and remaining dirt. Drain in a colander and rinse under cold, running, water to prevent any further cooking. Squeeze out any excess water then chop into bite-sized peieces and set aside.

Once the stock has simmered, remove the anchovies and kelp. Set a sieve over the stock, add the doenjang to the sieve then press through with the back of a spoon. Not all the doenjang has to pass through the sieve; this step will just help break up the paste and evenly distribute the flavors.

Once the doenjang has dissolved, add your chopped naengi, garlic, bajirak (littleneck clams) and barley shoots to the soup stock.

Bring back to a boil, and as the clams begins to open, coarsely chop the chives and sprinkle into the soup. Immediately turn off the heat so that the chives do not overcook and lose their aroma.

Serve hot, ladled into bowls and accompanied by rice.