Aromatic Springtime Mugwort and Soybean Paste Stew (Ssuk Doenjang Guk)
Mugwort Soybean Paste Stew: A Golden Recipe to Capture the True Flavor and Aroma of Mugwort
This is a soybean paste stew simmered to fully enhance the delicate flavor and fragrant aroma of mugwort, bringing the essence of spring to your table. Learn how to make it perfectly to preserve the mugwort’s delightful taste and scent.
Ingredients- 200g mugwort, trimmed (Using fresh spring mugwort will yield the best results.)
- 1 Tbsp rice bran powder (or bean powder) (This helps tenderize the mugwort and enriches the broth.)
- 3 potatoes (medium-sized, cut into large chunks for heartiness and a soft texture.)
- 2cm thick piece of radish (Cut into large pieces to add a refreshing flavor.)
- 1 onion (thickly sliced to add sweetness and depth of flavor.)
- 1/2 stalk of green onion (sliced diagonally for a fragrant touch.)
- 4 cups rice water (Using this as a base will bring out a savory depth.)
- 4 cups kelp broth (Using anchovy-kelp broth will provide a richer, deeper flavor.)
- 2 Tbsp soybean paste (Homemade or store-bought is fine; adjust to your taste.)
- 2 tsp crab soy sauce (or regular Korean soup soy sauce for umami.)
Cooking Instructions
Step 1
First, prepare the mugwort. Trim off the tough root ends, and carefully remove any dry stems or wilted leaves.
Step 2
Rinse the prepared mugwort several times in cold water to remove any dirt or impurities. Drain thoroughly in a colander. Be gentle when washing to avoid bruising the mugwort.
Step 3
In a pot, combine the rice water and kelp broth in equal parts (1:1) and bring to a boil. Add the thinly sliced radish and thickly sliced onion first, and simmer until the vegetables release their sweetness into the broth.
Step 4
Once the radish and onion are somewhat tender, add the large chunks of potato and continue to boil until the potatoes are almost cooked through. The potatoes will release a little starch, which will naturally thicken the broth slightly.
Step 5
When the potatoes are nearly done, add the soybean paste to the pot. Dissolve it gently, making sure there are no lumps. Avoid stirring too vigorously, as this can sometimes bring out a bitter taste.
Step 6
Tear the prepared mugwort into bite-sized pieces with your hands. In a separate bowl, gently toss the torn mugwort with 1 Tbsp of rice bran powder (or bean powder). This coating prevents the mugwort from clumping and keeps the broth clear.
Step 7
Once the soybean paste broth comes to a rolling boil again, add the coated mugwort. Let it simmer for just one short boil (‘han-so-kkeum’). Avoid overcooking the mugwort, as it can lose its fragrance and become tough.
Step 8
Finally, add the diagonally sliced green onion. Reduce the heat to very low, cover the pot, and let it steam for a moment. This allows the subtle aroma of the green onion to infuse into the stew.
Step 9
Taste the broth and adjust the seasoning with salt or crab soy sauce (or Korean soup soy sauce) if needed. The amount of soybean paste can vary, so adjust accordingly. Your fragrant springtime mugwort and soybean paste stew is now ready!
