Aromatic Spring Mugwort Soup (Ssuk Guk)
Deep Flavorful Mugwort Soup: The Perfect Springtime Stew
Mugwort is a must-have in spring! This is a simple yet delicious mugwort and soybean paste soup. Enjoy the taste of spring in your own kitchen with this recipe.
Main Ingredients- 1 pack fresh mugwort (approx. 200g)
- 1 stalk green onion (white part mainly)
- 1 Korean chili pepper (for a spicy kick)
- 1/2 red chili pepper (for color and mild heat)
Seasoning & Broth- 1.5 tsp soybean paste (adjust if using homemade)
- 1 tsp minced garlic
- 1 tsp fish sauce or soy sauce (for umami)
- 1 tbsp perilla seed powder (for nutty flavor and thickness)
- Anchovy-kelp broth or rice water (enough to fill 2/3 of the pot)
- 1.5 tsp soybean paste (adjust if using homemade)
- 1 tsp minced garlic
- 1 tsp fish sauce or soy sauce (for umami)
- 1 tbsp perilla seed powder (for nutty flavor and thickness)
- Anchovy-kelp broth or rice water (enough to fill 2/3 of the pot)
Cooking Instructions
Step 1
First, prepare one pack of fresh mugwort. Preserving its fragrant aroma is key to a delicious soup.
Step 2
Place the mugwort in a bowl and sprinkle a little baking soda over it. Let it soak for about 5 minutes. This helps to thoroughly clean off any dirt or impurities attached to the mugwort.
Step 3
Rinse the mugwort thoroughly under cold running water several times. Once clean, place it in a colander to drain excess water.
Step 4
In a clean pot, add the drained mugwort. Drizzle 1 tablespoon of perilla oil over it. This will further enhance the mugwort’s natural aroma.
Step 5
Add 1 teaspoon of minced garlic and stir-fry the mugwort over high heat for about 1 minute. Avoid overcooking, as mugwort can lose its aroma if cooked for too long.
Step 6
Now, pour in anchovy-kelp broth or rice water until the pot is about two-thirds full. A clear broth base will beautifully complement the mugwort flavor.
Step 7
If you don’t have pre-made broth, you can boil dried anchovies and kelp, strain the solids, and then add the mugwort to cook. Using rice water will result in a creamier and more savory broth.
Step 8
Dissolve 1.5 tablespoons of soybean paste into the broth. If you’re using homemade soybean paste, adjust the amount based on its saltiness. Ensure it’s fully dissolved without lumps.
Step 9
Slice the green onion, focusing on the white part, into roughly 1/3-inch pieces.
Step 10
Remove the seeds from the Korean chili pepper and chop it finely. This will add a pleasant spicy note, making the soup even more refreshing.
Step 11
Once the soup begins to boil after adding the soybean paste, add the sliced green onion and Korean chili pepper.
Step 12
Taste the soup and if it’s not salty enough, add about 1 teaspoon of soy sauce or fish sauce to adjust the seasoning. This adds a nice umami depth.
Step 13
If you have tofu, dice half a block and add it to the soup. Tofu is optional but makes the mugwort soup more hearty.
Step 14
Add 1 tablespoon of perilla seed powder for a rich, nutty flavor. You can omit this if you don’t have it. Adding it towards the end helps preserve its aroma.
Step 15
Finally, add 1 teaspoon of fish sauce to enhance the overall savory taste. Feel free to adjust this to your preference.
Step 16
Once the mugwort turns a vibrant green and the tofu is cooked, turn off the heat. Overcooking can make the mugwort mushy.
Step 17
If you have the red chili pepper, add it as a garnish at the very end. It adds a beautiful color and a touch of sweetness.
