Wormwood and Barley Shrimp Doenjang Soup
Mugwort and Barley Shrimp Doenjang Stew
A savory Doenjang soup brimming with the aroma of mugwort and the delightful texture of barley shrimp. This soup offers a deep, comforting flavor profile perfect for any meal.
Main Ingredients
- 120g fresh mugwort (Artemisia princeps)
- 100g dried barley shrimp
- 3 cups anchovy-kelp broth
- 1/2 red chili pepper (optional, for garnish)
Seasoning
- 1 Tbsp homemade doenjang (fermented soybean paste)
- 1 Tbsp homemade doenjang (fermented soybean paste)
Cooking Instructions
Step 1
Prepare the mugwort: Trim any tough stems and remove any wilted leaves. Wash the mugwort thoroughly under running water to remove any dirt or debris. Rinse the barley shrimp lightly in water.
Step 2
Make the anchovy-kelp broth by simmering anchovies and kelp in water for about 10 minutes. Once the broth is ready, dissolve 1 tablespoon of homemade doenjang into it. For a clearer broth, you can strain the doenjang through a fine-mesh sieve.
Step 3
Bring the doenjang-infused broth to a gentle boil. Add the prepared barley shrimp and simmer for 1-2 minutes. Then, add the mugwort and stir gently. Turn off the heat immediately. Overcooking the mugwort will make it mushy and diminish its fresh aroma.
Step 4
As the soup simmers, skim off any foam that rises to the surface with a ladle. This will result in a clearer and cleaner-tasting soup. Ladle the finished Mugwort and Barley Shrimp Doenjang Soup into a serving bowl. If desired, garnish with thinly sliced red chili pepper for a pop of color and a hint of spice.
