Savory Soybean Powder and Mugwort Soup (Konggaru Ssukguk)
Add the Fragrance of Mugwort to the Savory Taste of Soybean Powder! Making Delicious Soybean Powder Mugwort Soup!
Today, we’re making a fantastic collaboration of mugwort and soybean powder! Let’s make a wonderfully savory Konggaru Ssukguk. 🙂
Ingredients
- Mugwort (Ssuk) 200g
- Roasted Soybean Powder (Saeng Konggaru) 1 cup
- Green Onion (Daepa) 1 stalk
- Minced Garlic 1 Tbsp
- Dried Kelp (Dasima) 3 pieces
- Anchovy Powder (Myeolchigaru) 1 tsp
- Shiitake Mushroom Powder (Pyogo Beoseotgaru) 1 tsp
- Salt 1/2 Tbsp
Cooking Instructions
Step 1
Start by preparing the mugwort. Carefully trim any tough stems or yellowed leaves, keeping the fresh green parts. To thoroughly remove any remaining soil or impurities, soak the mugwort in cold water for about 20 minutes. This step will help to mellow out any bitterness and enhance its fresh aroma.
Step 2
Next, let’s prepare the broth that will give our soup its depth. Gently wipe the dried kelp pieces with a damp cloth to remove any white powdery residue. This ensures a clean and refreshing broth. Place the cleaned kelp pieces and 2,000ml of water in a pot and let it soak for about 20 minutes. This infusion is crucial for building the soup’s foundational flavor.
Step 3
The green onion will add a fresh, aromatic touch towards the end of cooking. Wash the green onion and thinly slice it crosswise (‘chong-chong-chong’ style). You can also slice it diagonally if you prefer.
Step 4
Drain the mugwort that was soaking and rinse it once more under clean water. Gently pat it dry or shake off excess water. Cut the mugwort into bite-sized pieces, about 3-4 cm long. This makes it easier to eat.
Step 5
Now, let’s coat the mugwort with the savory soybean powder! Place the mugwort, still slightly damp, into a bowl. Add 1 cup of roasted soybean powder (measured using a standard paper cup). Gently toss and mix the mugwort and soybean powder with your hands until each piece is evenly coated. The key here is to ensure the soybean powder clings well to the mugwort.
Step 6
It’s time to bring the broth to a boil! Pour the kelp-infused water into a pot and bring it to a rolling boil over high heat. Once boiling, add 1 tsp of anchovy powder, 1 tsp of shiitake mushroom powder, and 1 Tbsp of minced garlic. Reduce the heat to medium-low and let it simmer for another 10 minutes. The fragrant aroma at this stage is already mouthwatering!
Step 7
After simmering for 10 minutes, carefully remove the kelp pieces from the pot. Also, skim off any foam or scum that has risen to the surface. This will result in a clearer and cleaner-tasting soup. You can discard the kelp or slice it thinly and return it to the soup if you like.
Step 8
Now, add the soybean powder-coated mugwort to the simmering broth. Season the soup with 1/2 Tbsp of salt. Let the soup continue to cook over medium-low heat for about 10 minutes, allowing the mugwort to become tender. Be careful not to overcook the mugwort, as it can become mushy.
Step 9
Finally, add the sliced green onions and let the soup simmer for just a little longer. Your delicious Konggaru Ssukguk is now complete! The fresh aroma of the green onions will further enhance the soup’s flavor. Enjoy this hearty and nutritious meal with a bowl of warm rice.
