Wormwood Soup (Ssukguk): A Spring Elixir
Spring Wormwood is Medicine! Homemade Ssukguk, Learned from My Mother-in-Law, so Tender Like Silk!
This is wormwood picked from the pristine area of Gadeokdo Island. My husband’s family traditionally picks wormwood in spring, boils a large potful, freezes it, and enjoys it year-round because spring wormwood is considered medicinal. Savor the delicate, spring flavor of this nourishing soup.
Main Ingredients- Wormwood (Ssuk) 400g (cleaned and washed thoroughly)
- Minced Clam or Cockle Meat 200g (purged and washed clean)
Seasoning and Broth- Anchovy and Kelp Broth (Dashima) 3 liters (or rice water)
- Doenjang (Fermented Soybean Paste) 6 Tbsp (adjust based on the type of paste you use)
- Minced Garlic 2 Tbsp
- Green Onion 1 stalk (chopped finely)
- Perilla Seed Powder 5 Tbsp (generous amount for a nutty flavor)
- Anchovy and Kelp Broth (Dashima) 3 liters (or rice water)
- Doenjang (Fermented Soybean Paste) 6 Tbsp (adjust based on the type of paste you use)
- Minced Garlic 2 Tbsp
- Green Onion 1 stalk (chopped finely)
- Perilla Seed Powder 5 Tbsp (generous amount for a nutty flavor)
Cooking Instructions
Step 1
First, pour 3 liters of anchovy and kelp broth (or rice water) into a pot. Dissolve 6 Tbsp of doenjang in the broth, stirring well to prevent lumps. Bring to a boil over high heat. Using plenty of broth is key to a delicious, non-cloudy soup.
Step 2
Once the broth is at a rolling boil, add the 400g of cleaned spring wormwood. Let it simmer for about 10 minutes until the wormwood becomes tender and releases its fragrant aroma. Boiling sufficiently is important for both texture and flavor.
Step 3
Carefully scoop out the simmered wormwood using a sieve. This step helps to preserve the delicate texture of the wormwood.
Step 4
Place the drained wormwood into a mortar. Gently pound the wormwood, being careful not to mash it completely. Leaving some texture is preferable to a completely smooth paste, as it enhances the wormwood’s unique flavor.
Step 5
Return the pounded wormwood to the simmering soup pot. Add the 200g of minced clam or cockle meat, 1 chopped green onion stalk, and 2 Tbsp of minced garlic. Simmer briefly. Finally, stir in a generous 5 Tbsp of perilla seed powder for a rich, nutty taste. This completes your delicious spring wormwood soup! The natural aroma of the wormwood, the sweetness of the seafood, and the nuttiness of the perilla seeds create a wonderfully satisfying dish.
