Spring in Korea is synonymous with the fragrant aroma of mugwort, a versatile herb used in countless dishes. One of the most cherished spring traditions is enjoying a warm bowl of Ssuk Deonjangguk, or fragrant mugwort soup. This deeply flavorful soup, rooted in Korean culinary heritage, combines the earthy bitterness of mugwort with the savory richness of soybean paste (doenjang), creating a unique and satisfying taste. The subtle sweetness of spring vegetables further enhances its delicate balance, making it a perfect representation of the season's bounty.
This hearty and nourishing soup is surprisingly simple to prepare, and its vibrant green hue is as appealing as its taste. Ready to experience the taste of spring? Let's delve into the step-by-step process of making this delicious and traditional Korean mugwort soup.
Tools Needed
- Microwave
- Pot
- Sieve
- Large bowl
Ingredients
- Anchovies: 40g
- Kelp: 5 pieces
- Rice water: 1.6L
- Mugwort
- Soybean paste: 2.5 spoons
- Eggplant
- Garlic: 2 cloves
- Red pepper: 1
- Green onion
- Roasted soybean powder: 2 spoons
Step-by-Step Instructions
Step 1. Prepare the Broth
- Microwave 40g of anchovies for 40 seconds to remove moisture. If not crispy, microwave for an additional 30 seconds. Remove the intestines.
- Gather anchovy heads and bodies. Put 5 anchovies and kelp in a pot. Add 1.6L of rice water and boil over high heat.
- Lower heat, simmer for 7 minutes, then remove anchovies. Lower heat to lowest, simmer for 10-15 minutes.
- Strain the broth through a sieve, squeezing out all the broth from the anchovies. You should have 1.2L of broth.
Step 2. Prepare the Mugwort and Aromatics
- Clean the mugwort, removing yellowed leaves and tough stems. Wash thoroughly until no impurities remain.
- Cut mugwort into bite-sized pieces. Add 2.5 spoons of soybean paste to a bowl and knead roughly with the mugwort.
- Mince 1 red pepper, 2 garlic cloves (remove stems), and green onion.
Step 3. Simmer the Soup
- In the prepared broth, bring to a boil. Add the mugwort and eggplant garlic mixture (with soybean paste).
Step 4. Finish and Serve
- Add 2 spoons of roasted soybean powder, boil for 1 minute. Add red pepper and green onion.
Read more: Best Korean Beef Soup (Yukgaejang) Recipe - Authentic Flavor
Tips
- Use young mugwort for a softer texture and stronger flavor.
- Mincing garlic yourself enhances the fresh flavor.
Nutrition
- Calories: approximately 200-250
- Fat: 5-7g
- Carbs: 25-30g
- Protein: 10-12g
FAQs
1. Can I substitute mugwort if I don't have access to it?
While mugwort provides the unique flavor, you can try substituting with spinach or other leafy greens. The taste will be different, but still delicious.
2. How can I adjust the saltiness of the soup?
Taste the soup before serving and add more soy sauce or salt to your preference. Start with small additions to avoid over-salting.
Enjoy the vibrant flavors and comforting warmth of your homemade Ssuk Deonjangguk. This simple yet delicious soup is a perfect way to celebrate the arrival of spring and savor the unique taste of mugwort. We hope you'll enjoy sharing this traditional Korean recipe with friends and family.