Aromatic Mugwort & Soybean Paste Stew (Ssuk Doenjang Guk)
Nourishing Spring Delicacy: Enjoy the Season with Mugwort Soybean Paste Stew
Hello! This is Chef Lee-Geupsik. Today, we’re making a delicious soybean paste stew using fresh mugwort. The fragrance of mugwort is truly wonderful, so I encourage you to try this recipe! Now, let’s get cooking! Come on, let’s go!
Ingredients (Serves 60)- 1kg fresh mugwort
- 400g aged soybean paste (doenjang)
- 40L broth (anchovy-kelp or rice water)
- 200g fine red chili powder
- 500g roasted soybean flour (konggaru)
- 100g coarse sea salt
Cooking Instructions
Step 1
Thoroughly rinse the fresh mugwort multiple times under running water to remove any dirt or debris. If the stems are tough, you can trim them slightly for a more tender texture.
Step 2
In a large pot, dissolve 400g of soybean paste in the 40L of broth. It’s best to strain the paste through a sieve to ensure a smooth consistency without lumps. Once the paste is well dissolved, stir in 200g of fine red chili powder. If you have rice water, mixing it with the soybean paste before boiling will add an extra layer of savory depth.
Step 3
Once the broth comes to a rolling boil, lightly sprinkle the cleaned mugwort with a little water and coat it evenly with 500g of roasted soybean flour. Gently add the flour-coated mugwort to the boiling broth. At this stage, avoid stirring vigorously; instead, gently separate the mugwort strands as they cook. This allows the mugwort’s fresh aroma to infuse the soup beautifully. Let it simmer for about 5-7 minutes, or until the mugwort is tender.
Step 4
Finally, season the stew with 100g of coarse sea salt to taste. Adjust the amount based on the saltiness of your soybean paste. If you prefer a spicier kick, finely chop and add some de-seeded Korean green chili peppers. Your savory and aromatic mugwort soybean paste stew is now complete! Enjoy it with a warm bowl of rice.
