Aromatic Spring Mugwort Soup (Ssukguk)
How to Make Delicious Spring Mugwort Soup with Fresh Spring Mugwort
Introducing a fragrant fresh mugwort soup that will invigorate your body and mind after a long winter. Made with fresh spring mugwort hand-picked from a clean, natural spot near home, this soup is perfect for a delightful breakfast. For many, picking spring greens evokes nostalgic childhood memories and offers a healing time to connect with nature. Mugwort is a symbol of resilience, emerging with the first signs of spring even before the winter chill completely fades. Its invigorating properties are believed to stem from this tenacious life force. Mugwort has a warming nature, beneficial for those who often feel cold, and can be particularly helpful for cold hands and feet. It also aids in blood circulation, making it beneficial for women’s health. In times past, when vegetables were scarce, mugwort was a precious source of vitamins. Today, we enjoy it as a health-boosting food. The soothing aroma of mugwort combined with the savory depth of doenjang (fermented soybean paste) fills the morning table with warmth. Using young, fresh mugwort makes the soup exceptionally tender and delicious. The subtle bitterness of young mugwort is at its mildest now, making it the perfect time to enjoy this soup, as the bitterness intensifies as the plant matures. Packed with beneficial properties, mugwort soup feels like a nourishing elixir. The joy of foraging for mugwort, the contentment of seeing a basket full of freshly picked greens, the happiness while simmering the fragrant soup, and the delight in watching loved ones savor its taste – all these pleasures make me want to go foraging again soon. ^^
Ingredients- Fresh spring mugwort 70g
- Anchovy and kelp broth 600ml
- Doenjang (fermented soybean paste) 1 Tbsp
- Soup soy sauce (to taste)
- Green onion, chopped, a small amount
- Red chili pepper, sliced thinly, 3-4 pieces
Cooking Instructions
Step 1
Gently prepare the fresh mugwort you’ve gathered. Trim the woody stem ends where they meet the leaves and carefully remove any dirt, dry leaves, or yellowed bits.
Step 2
Since mugwort can carry dry grass remnants or soil from being outdoors, it’s best to shake off any debris while you’re trimming. This thorough pre-cleaning will make washing and cooking much easier later. If you have a large amount, it’s more efficient to clean it in batches rather than all at once.
Step 3
Rinse the trimmed mugwort thoroughly under cold running water to remove all soil. Then, soak the mugwort in a bowl of water with 2 tablespoons of vinegar for about 10 minutes to disinfect it.
Step 4
After soaking, rinse the mugwort again 5-6 times under clean running water to ensure all traces of vinegar and remaining impurities are gone. Drain the mugwort well in a colander.
Step 5
Prepare a savory broth by simmering anchovies and kelp. Once the water boils, remove the kelp. Continue boiling for about 5 more minutes, then remove the anchovies as well, leaving you with a clear, flavorful broth.
Step 6
In the prepared broth, dissolve the doenjang. You can press it through a sieve to ensure it’s completely smooth. Taste the broth and season with soup soy sauce if needed. Keep in mind that doenjang’s saltiness varies, so add soy sauce gradually only if it tastes too bland for your preference. I found that 1 tablespoon of well-dissolved doenjang was perfectly seasoned, so I skipped the soup soy sauce.
Step 7
Now it’s time to bring everything together. Add the prepared mugwort and chopped green onions to the broth. Bring it to a gentle simmer over medium-low heat. Avoid boiling vigorously, allowing the flavors to meld beautifully.
Step 8
Mugwort’s delicate aroma and tender texture can diminish if overcooked. Simmer it only briefly after adding it to the soup. The key is to preserve its fresh, fragrant essence.
Step 9
Finally, for a touch of color and an extra layer of flavor, garnish the soup with a few thin slices of red chili pepper. Your delicious and vibrant spring mugwort soup is ready to be enjoyed!
