Fragrant Spring Delight: How to Make Mugwort Soybean Paste Soup (Ssuk Doenjang Guk)
Healthy and Delicious Mugwort Soybean Paste Soup Made with Spring Mugwort
Mugwort, a representative spring vegetable, is known to warm the body and boost energy! Rich in minerals and vitamins, mugwort is an alkaline food, particularly beneficial for women’s health. Experience the taste of spring and enhance your well-being with this mugwort soybean paste soup, where the subtle aroma of mugwort harmonizes perfectly with the savory soybean paste. (Detailed explanation of mugwort preparation and soup-making process from 01:03 onwards in the video!)
Main Ingredients- 30g fresh mugwort
- 500ml anchovy and kelp broth (or rice water)
- 2 Tbsp soybean paste (doenjang)
- 1 Tbsp fine chili powder
- 1 tsp minced garlic
- 3 Tbsp ground perilla seeds
Cooking Instructions
Step 1
First, thoroughly wash the fragrant mugwort and prepare it. Trim off any tough stems and use only the tender leaves for a more delicious soup. Gently rinse under running water to remove any debris, then drain.
Step 2
Prepare the anchovy and kelp broth, which forms the base of this delicious soup. In a pot, add about 550ml of water, a piece of kelp, and 5-6 dried anchovies (with intestines removed). Simmer for about 10 minutes to create a rich broth. Using rice water instead can also add a pleasant savory depth.
Step 3
Pour the prepared broth into a pot and bring it to a rolling boil over high heat. While the broth is boiling, preparing the soybean paste and other seasonings will save you time.
Step 4
Once the broth is boiling vigorously, place the 2 Tbsp of soybean paste into a sieve and dissolve it into the pot. This step ensures the paste dissolves smoothly, resulting in a clear soup. Next, add 1 Tbsp of fine chili powder, 1 tsp of minced garlic, and the 3 Tbsp of ground perilla seeds, which enhance the soup’s flavor. Stir well. When the soup returns to a boil, reduce the heat to medium-low and let it simmer for the flavors to meld.
Step 5
Finally, add the generous amount of prepared mugwort and simmer for another moment. Mugwort can become tough and lose its aroma if overcooked, so it’s best to boil it for just 1-2 minutes after adding, until it’s slightly wilted. Your delicious and healthy mugwort soybean paste soup is ready!
