Aromatic Spring Delight: Cooking Artemisia Soup (Ssukguk)
Recipe for Savory Artemisia Soup Made with Fresh Spring Artemisia
This is a special and delicious Artemisia soup made with fresh spring artemisia that was picked myself. The savory depth of soybean paste harmonizes beautifully with the fragrant aroma of artemisia, making it a perfect spring delicacy. Here’s a detailed guide on how to make it.
Soup Ingredients- 2 handfuls of fresh Artemisia (about 1 small bowl’s worth)
- 1 anchovy-kelp broth tea bag
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Cheongyang peppers (or other hot peppers)
- 1 red chili pepper
- 1/4 onion
- 1/2 green onion stalk
Seasoning the Soup- 2 Tbsp Tuna extract (or fish sauce)
- A pinch of salt
- 1/2 tsp Dasida (MSG-based soup enhancer, optional)
- 2 Tbsp Tuna extract (or fish sauce)
- A pinch of salt
- 1/2 tsp Dasida (MSG-based soup enhancer, optional)
Cooking Instructions
Step 1
First, prepare the fresh artemisia, which is in season during spring. If you picked it yourself, about two handfuls should fill one small bowl. Rinse the artemisia thoroughly under running water to remove any soil or impurities, then drain it and set aside.
Step 2
Pour an appropriate amount of water into a pot. Add 1 Tbsp of doenjang and 1 Tbsp of gochugaru. Place the anchovy-kelp broth tea bag in the pot and bring to a boil over high heat. Make sure to dissolve the doenjang well to avoid clumps.
Step 3
Prepare the additional ingredients for the soup. Finely chop the red and green chili peppers after removing the seeds. Thinly slice the onion and diagonally slice the green onion stalk. Having your ingredients prepped will make the cooking process much smoother.
Step 4
Once the water is boiling vigorously, remove the anchovy-kelp broth tea bag to ensure a clean broth. Leaving the tea bag in for too long can release a bitter taste, so be mindful of this.
Step 5
When the broth is boiling, add the sliced red chili peppers and onion first. Let it simmer until the onions become translucent and tender; this will add a refreshing sweetness to the broth.
Step 6
To enrich the flavor of the broth, add 2 Tbsp of tuna extract. If you don’t have tuna extract, you can use soy sauce, but tuna extract adds a deeper umami flavor.
Step 7
Now, add all the prepared fresh artemisia to the pot. Artemisia can become mushy if overcooked, so be careful not to boil it for too long after adding it.
Step 8
Once the artemisia is tender and wilted, add the diagonally sliced green onions and simmer for a short while longer. Taste the soup and adjust the seasoning with salt if needed. If you desire a richer flavor, you can add about 1/2 tsp of Dasida (or other flavor enhancer). Continue to simmer for about 5 more minutes for the flavors to meld. Your fragrant and savory Artemisia soup is now complete! Enjoy it while it’s warm.
