Fragrant Mugwort and Soybean Paste Stew (Ssuk Doenjang Guk) – Perfect for Spring!
Mugwort Doenjang Stew Recipe – Deliciously Savory and Refreshing, Plus Tips for Freezing Mugwort!
I bought some fresh mugwort from the market recently, and it inspired me to make this delightful stew! Today, we’ll be making Ssuk Doenjang Guk, a hearty and flavorful soup that captures the essence of spring. It’s a wonderful alternative to regular doenjang jjigae, offering a unique herbal aroma. Get ready for a simple yet deeply satisfying recipe!
Main Ingredients- 1 handful of fresh mugwort (about one fistful)
- 1 Cheongyang pepper (or more, if you like it spicy)
Broth Ingredients- 5 dried anchovies (for broth)
- 2 pieces of dried kelp (about 5cm x 5cm each)
Seasoning Ingredients- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1 Tbsp red pepper flakes (gochugaru) (adjust to taste)
- 2 pinches of salt (for adjusting seasoning)
- 1 pinch of MSG (optional, for enhanced flavor)
- 5 dried anchovies (for broth)
- 2 pieces of dried kelp (about 5cm x 5cm each)
Seasoning Ingredients- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp minced garlic
- 1 Tbsp red pepper flakes (gochugaru) (adjust to taste)
- 2 pinches of salt (for adjusting seasoning)
- 1 pinch of MSG (optional, for enhanced flavor)
Cooking Instructions
Step 1
Here’s a tip for preserving mugwort so you can enjoy its flavor year-round: Bring a pot of water to a boil with a pinch of coarse salt. Add the cleaned mugwort and blanch for just 10-15 seconds. Immediately transfer to cold water to stop the cooking, then drain thoroughly. Portion it out and freeze. This way, you can savor the fresh mugwort aroma even in summer or fall!
Step 2
Let’s make the flavorful broth for our stew. Place the dried anchovies (heads and guts removed for a cleaner taste) and dried kelp pieces into a mesh bag or tea infuser. Add this to a pot of water and bring to a boil. Once boiling, remove the kelp to prevent a slimy texture or bitter taste. Continue simmering the anchovies for a few more minutes to extract their flavor.
Step 3
Remove and discard the mesh bag containing the anchovies. Now, stir in 1 tablespoon of soybean paste (doenjang) into the hot broth. It’s best to dissolve the doenjang in a little of the hot broth first, or whisk it thoroughly to ensure it disperses evenly without lumps.
Step 4
Once the broth with the dissolved doenjang comes to a rolling boil, add the handful of cleaned mugwort. Be careful not to overcook the mugwort; it only needs to wilt slightly to retain its fresh, herbal flavor.
Step 5
After adding the mugwort and letting it simmer briefly, stir in 1 tablespoon of minced garlic. This adds a wonderful aromatic depth that complements the mugwort beautifully.
Step 6
Next, add 1 tablespoon of red pepper flakes (gochugaru) for a touch of spice and the chopped Cheongyang pepper (seeds removed). I also added a bit of red chili for color! Taste the soup and adjust the seasoning with salt (or the optional MSG) until it’s just right for your palate.
Step 7
And there you have it! A delicious Ssuk Doenjang Guk, bursting with the fresh scent of mugwort and the savory depth of doenjang. This comforting soup is perfect served hot with a bowl of rice.
Step 8
With this hearty mugwort stew and a few side dishes, we’ve created a wonderfully complete and inviting meal. Enjoy the taste of spring with this delightful Ssuk Doenjang Guk!
