This porridge is made with leaves and peeled stems from curled mallow, which is an ingredient often eaten during fall. Its gentle and rich taste, coupled with excellent nutritious value, can be seen in an old saying, “one locks one’s doors before digging into a bowl of Curled Mallow Soup in fall.” Historically, curled mallow is prepared as soup or porridge. It has a sweet taste and is thought of as cold in temperament, which in traditional Korean medicine means that it helps to boost one’s appetite and recovery from fatigue. This makes it ideal during the winter as well. To create this dish, one first makes a soup with curled mallow and dried shrimp. After adding either soybean paste or a mixture of soybean paste and red chili paste, minced beef and shrimp are put together and simmered to create this thick and rich porridge.

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