Aromatic Mugwort Soup (Ssukguk) – Chef Im Sung-geun’s Spring Secret
Mastering the Art of Spring Mugwort Soup with Seasonal Ingredients
As spring arrives, the fragrant mugwort (ssuk) becomes a true delicacy. This recipe, inspired by Chef Im Sung-geun’s techniques from the show ‘Altoran’, transforms fresh, seasonal mugwort into a deeply savory and aromatic soup. We’ll guide you through removing any bitterness and enhancing the natural flavors for a comforting bowl that captures the essence of spring. Perfect for a refreshing meal!
Ingredients
- Fresh mugwort, 4 handfuls (approx. 300g)
- Beef (for soup), 100g
- Minced garlic, 1 Tbsp
- Sesame oil, 2 Tbsp
- Anchovy broth, 6 cups (1.2L)
- Doenjang (Korean soybean paste), 1 Tbsp
- Soup soy sauce (Guk-ganjang), 1 Tbsp
- Salt, 1/3 Tbsp (or to taste)
- Ground perilla seeds (deulkkaegaru), 3 Tbsp
- Scallion (green part), 1 stalk
Cooking Instructions
Step 1
Thoroughly wash the fresh mugwort. To remove any slight bitterness and ensure a tender texture, blanch it in boiling water for just 5-10 seconds. Avoid overcooking, as this can diminish its delicate aroma. Immediately after blanching, rinse the mugwort under cold water to stop the cooking process. Gently squeeze out excess water. This step helps preserve the vibrant green color and mellows the flavor.
Step 2
Slice the scallion into thin strips, similar in length to the mugwort. These will be added directly to the soup. In a separate bowl, combine the beef with minced garlic (1 Tbsp) and sesame oil (2 Tbsp). Gently mix them together with your hands, ensuring the beef is evenly coated. This pre-seasoning helps tenderize the meat and build a richer soup base.
Step 3
Now, let’s start cooking the soup. In a pot, add the seasoned beef and sauté over medium heat until it’s partially cooked. Once the beef is no longer pink on the outside, pour in the 6 cups of anchovy broth. Stir in 1 Tbsp of doenjang, ensuring it dissolves completely to form the flavorful foundation of the soup. As the broth comes to a boil, skim off any foam or impurities that rise to the surface. This step is crucial for a clear and clean-tasting broth.
Step 4
Once the broth is boiling and has been skimmed, add the blanched mugwort, ground perilla seeds (3 Tbsp) for a nutty richness, and the sliced scallions. Continue to simmer until the mugwort and scallions are tender. Finally, season the soup with 1 Tbsp of soup soy sauce. Taste and adjust with salt if needed to reach your preferred saltiness. You can also adjust the amount of perilla seeds or soup soy sauce to your liking for a perfectly balanced and fragrant bowl of Ssukguk!
