Aromatic Korean Artemisia (Ssuk) Soybean Paste Stew
Rich and Flavorful Ssuk Doenjang Guk Recipe
This is a deeply savory and aromatic Ssuk Doenjang Guk, made by coating tender young mugwort (ssuk) with soybean flour and then simmering it in a rich anchovy broth seasoned with doenjang (Korean soybean paste). The combination of slightly bitter mugwort and the robust, umami-rich doenjang creates a delightful flavor profile perfect for any meal.
Ingredients for a Taste of Spring- Fresh young mugwort (ssuk) 100-110g (use tender leaves and stems)
- Doenjang (Korean soybean paste) 1.5-2 Tbsp (use 2 Tbsp for a richer flavor)
- Fish sauce or soy sauce for soup 0.5 Tbsp (adds depth of flavor)
- Raw soybean flour 2 Tbsp (helps tenderize the mugwort and enrich the broth)
- Rice water (water used to wash rice) 1.2L (can be substituted with anchovy broth)
- Dashima (kelp) and anchovy broth pack 1 pc
- Soft tofu 1/3 block (adjust to your preference)
- Minced garlic 0.5 Tbsp (enhances aroma)
- Green onions, a small amount, thinly sliced
Cooking Instructions
Step 1
Begin by preparing the fresh mugwort. Gently remove any tough stems or wilted leaves by hand. You can soak the mugwort in water briefly to refresh it.
Step 2
Rinse the mugwort thoroughly under cold running water several times. Ensure all dirt and impurities are washed away. Gentle handling is key to keeping the leaves intact.
Step 3
Drain the washed mugwort well using a colander. Letting it dry slightly will prevent it from clumping when you add the soybean flour.
Step 4
Cut the tofu into bite-sized cubes. Thinly slice the green onions. Mince the garlic if you haven’t already. Having these prepped makes the cooking process smoother.
Step 5
To the drained mugwort, add 2 tablespoons of the raw soybean flour. Sprinkle it evenly over the mugwort.
Step 6
Using chopsticks, gently toss and mix the mugwort with the soybean flour until each leaf is lightly coated. Avoid over-mixing to keep the mugwort tender.
Step 7
Now, let’s make the flavorful broth. Bring 1.2 liters of rice water to a rolling boil in a pot. Add the broth pack, then reduce the heat to medium. Let it simmer for about 10 minutes to infuse the flavors. After 10 minutes, remove and discard the broth pack.
Step 8
Place 1.5 to 2 tablespoons of doenjang into a fine-mesh sieve (or a ladle with holes) and dissolve it into the hot broth. Stirring it in the sieve helps to break up any clumps for a smoother soup.
Step 9
Bring the doenjang-infused broth back to a rolling boil. Ensure the doenjang is well incorporated into the liquid.
Step 10
Once the soup is boiling vigorously, carefully add the mugwort that you coated with soybean flour. Let it simmer until the mugwort is tender.
Step 11
When the soup returns to a boil, add 0.5 tablespoon of fish sauce (or soy sauce) for added umami, and 0.5 tablespoon of minced garlic for a fresh aroma. Stir well.
Step 12
Add the cubed tofu and sliced green onions to the pot. Let the stew simmer for another few minutes until the tofu is heated through and the green onions have softened slightly, releasing their fragrance.
Step 13
Taste the stew and adjust the seasoning as needed. If it’s too salty, add a little more water. If it’s too bland, add a tiny bit more fish sauce to enhance the flavor. Aim for a perfectly balanced taste that suits your preference!
Step 14
Your delicious and comforting Ssuk Doenjang Guk is ready! Enjoy this hearty stew, filled with the wonderful flavors of spring.
