Spring Aroma Soup: Fragrant Mugwort Doenjang-guk Recipe
How to Make Mugwort Doenjang-guk: A Fragrant and Savory Korean Soybean Paste Stew with Mugwort
Enjoy the delightful taste of spring with this simple and fragrant Mugwort Doenjang-guk (Korean Soybean Paste Stew). This recipe uses fresh mugwort and savory doenjang, simmered in a rich broth made from rice water, offering a comforting and deeply flavorful soup perfect for any season, especially spring.
Ingredients for Mugwort Doenjang-guk
- 2 handfuls fresh mugwort (approx. 100g)
- 2 Tbsp doenjang (Korean soybean paste)
- 1000ml rice water (approx. 5 cups)
- 1/2 stalk of green onion
- 1 red chili pepper
- 1 Korean green chili pepper (cheongyang pepper)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the savory broth, which is key to the flavor of your mugwort doenjang-guk. The easiest and most flavorful method is to use rice water. Collect the milky water from the third rinse of your rice. If you prefer a deeper umami flavor, you can also make a broth by boiling a few pieces of dried kelp (dashima) and a handful of dried anchovies. Once the water boils, remove the kelp. Continue to simmer for about 10 minutes, then strain out the anchovies for a clear and refreshing broth. Today, I’m using the simple rice water method.
Step 2
Next, we’ll prepare the star ingredient: the fragrant mugwort. While preparing spring greens can sometimes feel a bit tedious, the delicious results and the nutritional benefits are well worth the effort. Carefully inspect the mugwort, removing any dark or wilted leaves and any dirt or debris. Trim off any tough, thick stems from the bottom of the mugwort sprigs.
Step 3
After cleaning, rinse the mugwort thoroughly several times under cold running water to ensure all dirt is removed. Then, place it in a colander to drain excess water. Properly draining the mugwort is important to prevent the soup from becoming too diluted.
Step 4
Now, let’s prepare the supporting ingredients that add color and a refreshing kick to the soup. Slice the green onion in half lengthwise and then cut it into bite-sized pieces. Slice the red chili pepper and the spicy Korean green chili pepper (cheongyang pepper) diagonally. These will add both visual appeal and a subtle heat and aroma to the stew.
Step 5
Once the rice water (or broth) is at a rolling boil, it’s time to dissolve the doenjang. To ensure a smooth and lump-free broth, place the doenjang in a fine-mesh sieve set over the pot. Ladle some of the boiling rice water over the doenjang and use a spoon or ladle to gently mash and dissolve it through the sieve into the pot. This technique will create a cleaner, more velvety soup.
Step 6
While doenjang provides the primary seasoning, we’ll add a generous tablespoon of minced garlic. This enhances the inherent fragrance of the mugwort and boosts the overall savory depth of the soup. The garlic not only complements the mugwort’s flavor but also helps to cut through any potential slight bitterness and adds a wonderful aroma.
Step 7
As the soup returns to a boil after adding the doenjang and garlic, add all the prepared mugwort. Mugwort cooks very quickly due to its delicate leaves, so avoid overcooking it. Simmer gently just until the mugwort releases its fresh aroma into the broth. Overcooking can dull the vibrant green color and make the texture mushy.
Step 8
Once the mugwort has slightly softened and its aroma has infused the broth, add the prepared green onions, red chili pepper, and Korean green chili pepper. The colorful vegetables add a beautiful visual appeal and enhance the soup’s flavor profile. Simmer for just about 5 more minutes after adding these ingredients, and your delicious Mugwort Doenjang-guk will be ready in no time! Serve it hot with a bowl of rice and savor the taste of spring.
