Aromatic Mugwort and Soybean Paste Stew (Ssuk Doenjang Guk)
How to Make Delicious Mugwort and Soybean Paste Stew
As spring arrives, the fragrant mugwort is a must-have ingredient! This hearty stew combines the slightly bitter yet wonderfully aromatic essence of mugwort with the savory depth of soybean paste. Packed with fresh, seasonal mugwort, this soup is so satisfying that it can be a meal on its own. Enjoy the vibrant flavors of spring with this comforting Ssuk Doenjang Guk, perfect for those times when you need a pick-me-up meal.
Main Ingredients- Fresh mugwort, 2 large handfuls (approx. 100-150g)
Soup Seasonings and Additional Ingredients- Homemade soybean paste (Doenjang), 1 Tbsp
- Anchovy powder, 1/2 Tbsp
- Dried shrimp powder, 1.5 Tbsp
- King oyster mushroom slices, 1 handful (approx. 30-50g)
- Shrimp paste brine, 1/2 Tbsp (optional, adjust to taste)
- Homemade soybean paste (Doenjang), 1 Tbsp
- Anchovy powder, 1/2 Tbsp
- Dried shrimp powder, 1.5 Tbsp
- King oyster mushroom slices, 1 handful (approx. 30-50g)
- Shrimp paste brine, 1/2 Tbsp (optional, adjust to taste)
Cooking Instructions
Step 1
First, create the flavorful base for your mugwort and soybean paste stew. Fill a pot with ample water, dissolve 1 Tbsp of homemade Doenjang (soybean paste), and add 1/2 Tbsp of anchovy powder and 1.5 Tbsp of dried shrimp powder. Bring to a rolling boil over high heat to allow the flavors to meld beautifully.
Step 2
While the broth is boiling, prepare the mugwort. Wash the mugwort thoroughly to remove any dirt or debris, and trim any tough stems. Soak the cleaned mugwort in cold water for about 10 minutes; this step helps to mellow its slightly bitter taste and remove any earthy odors. Squeeze out excess water before using.
Step 3
Once the broth is at a rolling boil, add the prepared mugwort. Also, add 1 handful of king oyster mushrooms for added texture and umami. The mushrooms will contribute to a richer, more complex flavor profile in the soup.
Step 4
After the mugwort and mushrooms are cooked, taste the soup and adjust the seasoning. If the Doenjang alone isn’t enough, add 1/2 Tbsp of shrimp paste brine to enhance the flavor. The shrimp paste brine adds a delightful savory note, but feel free to omit it or adjust the amount according to your preference. Let the soup simmer for a little longer after seasoning.
Step 5
Your delicious and fragrant mugwort and soybean paste stew is ready! Serve hot in bowls to fully enjoy the essence of spring. For an even richer and nuttier taste, consider stirring in a tablespoon of soybean powder or perilla seed powder at the end – it’s a wonderful variation!
