Aromatic Spring Mugwort Soup (Ae-tang-guk)
Mother’s Day Special: Aromatic Mugwort Soup (Ae-tang-guk) Recipe
This Ae-tang-guk is made with fragrant spring mugwort and beef, resulting in a clean, refreshing, and light flavor. It’s a must-try spring vegetable dish before the short spring season passes. Carefully prepare this mugwort soup and serve it to your parents as a token of your appreciation!
Main Ingredients- Fresh spring mugwort 300g
- Ground beef 400g
- 1 anchovy and kelp broth pack
- 2 fresh eggs
- 2 Tbsp all-purpose flour
Ground Beef Seasoning- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 1 tsp salt
- 2 Tbsp cooking wine (mirin or sake)
- A pinch of black pepper
Soup Seasoning- 2 Tbsp Korean soup soy sauce (guk-ganjang)
- 0.5 Tbsp dried shrimp powder
- Salt to taste
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 1 tsp salt
- 2 Tbsp cooking wine (mirin or sake)
- A pinch of black pepper
Soup Seasoning- 2 Tbsp Korean soup soy sauce (guk-ganjang)
- 0.5 Tbsp dried shrimp powder
- Salt to taste
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Wash the mugwort thoroughly several times to remove any dirt. Gently pat the ground beef with paper towels to remove excess moisture.
Step 2
In a bowl, combine the ground beef with minced garlic, chopped green onion, cooking wine, salt, and pepper. Mix well by kneading with your hands until everything is thoroughly incorporated. This seasoning step helps remove any gamey smell from the beef and enhances its flavor. Let it marinate for about 10 minutes.
Step 3
Wash the mugwort again. Bring a pot of water to a boil with a pinch of salt. Blanch the mugwort for just 2 minutes – avoid overcooking, as it can diminish its fragrance. Immediately transfer the blanched mugwort to cold water to cool it down. Once cooled, squeeze out as much water as possible with your hands. Finally, finely chop the mugwort. This step preserves its wonderful aroma.
Step 4
In a large bowl, combine the seasoned ground beef and the finely chopped mugwort. Knead the mixture thoroughly with your hands, similar to how you would knead dough for rice cakes, until it becomes sticky and cohesive. This ‘chewing’ process is crucial for creating meatballs that hold their shape well and have a pleasant texture.
Step 5
Take a portion of the meat mixture and place it in the palm of your hand. Gently roll it into a ball about bite-sized. You can adjust the size according to your preference. Smaller meatballs cook faster, while larger ones offer a more substantial bite.
Step 6
Now, lightly coat the formed meatballs with flour. Place the meatballs on a plate or tray and sprinkle flour evenly over them.
Step 7
Gently shake the tray. This helps the flour coat the meatballs thinly and evenly, preventing them from falling apart in the soup.
Step 8
In a separate bowl, whisk the eggs to create a smooth egg wash. Dip each flour-coated meatball into the egg wash, ensuring it’s fully coated on all sides. This will give them a lovely golden color when cooked.
Step 9
In a pot, add enough water to make the soup and place the broth pack inside. Simmer for about 10 minutes to create a flavorful broth. Remove and discard the broth pack. Carefully add the egg-coated meatballs one by one into the simmering broth, making sure they don’t clump together.
Step 10
Add the dried shrimp powder and Korean soup soy sauce to the broth. Taste and adjust the seasoning with a little salt if needed. The shrimp powder and soup soy sauce will add a wonderful depth of flavor to the Ae-tang-guk.
Step 11
Your Ae-tang-guk is ready when the meatballs float to the surface! Enjoy the fragrant mugwort and the tender beef in this light and savory soup.
Step 12
Finally, use any leftover egg to make a thin omelet. Once cooked, slice the omelet into diamond shapes and use them as a garnish on top of the soup. This adds a beautiful finishing touch and enhances the overall presentation of your delicious Ae-tang-guk.
