Dolsilnamul (Korean Stonecrop) and Squid Salad with Spicy Vinaigrette
This is a refreshing and appetizing spicy vinaigrette salad made with dolsilnamul (돌나물) and squid, tossed in a sweet, sour, and spicy dressing.
📝 Editor's Notes
Mugwort Soup, full of the fragrant scent of spring, is the best choice to stimulate your appetite in spring.
The subtle aroma of young mugwort blends with the savory doenjang (된장) broth, offering a comforting yet deep flavor.
The addition of Cheongyang chili peppers (청양고추) adds a spicy kick, enlivening what might otherwise be a plain taste.
With a short cooking time of 20 minutes, this is an easy (low difficulty) dish that can be whipped up even on busy days.
It's highly recommended as a warm, hearty soup for the whole family, especially during spring when you might feel sluggish.
🛒 Ingredient Tips
80% of Mugwort Soup's flavor depends on the mugwort itself.
It's important to choose young mugwort; avoid mugwort with overly large leaves or tough stems, as they can be bitter.
Good mugwort has small, tender leaves and a soft green color.
Don't forget to check for a strong, characteristic mugwort aroma.
For doenjang (된장), use homemade or commercial doenjang (된장) that suits your taste, but it's crucial to choose one that isn't too salty.
Anchovy broth adds depth to the soup; if you boil it with kelp, you can create an even more savory Mugwort Soup.
🔄 Substitution Guide
For Mugwort Soup, you can use vegetable broth instead of anchovy broth, making it delicious for vegans or those with seafood allergies.
Vegetable broth, made by boiling kelp, shiitake mushrooms, and radish, offers a clean and refreshing taste distinct from anchovy broth.
If Cheongyang chili peppers (청양고추) are too spicy, you can use regular green chilies or omit them entirely.
While this reduces the spiciness, it allows you to more fully appreciate the natural fragrance of the mugwort.
If you use Japanese miso instead of doenjang (된장), you can create a milder and less salty Mugwort Soup, but remember that the unique savory and deep flavor of Korean doenjang (된장) might be somewhat diminished.
🥘 Ingredients
👨🍳 Cooking Points
The two most important cooking points for this Mugwort Soup recipe are: First, when adding the doenjang (된장), dissolve it while the anchovy broth is cold.
This prevents the doenjang (된장) from clumping and allows it to blend evenly into the broth, resulting in a much smoother and deeper soup flavor.
Second, regarding the cooking time for the mugwort: once it comes to a rolling boil over high heat, immediately reduce it to medium-low and simmer for about 15 minutes.
Boiling for too long can cause the mugwort's fragrance to dissipate and the color to become cloudy, while boiling for too short a time makes it difficult to enjoy the tender texture of the mugwort.
15 minutes is the optimal time to achieve both the fragrant aroma and tender texture of the mugwort.
👨🍳 Directions
Place 17.6 oz of cleaned bite-sized squid in a steamer. Pour soju (소주) over the squid, close the lid, and steam for about 5 minutes. Turn off the heat and let it rest for another 5 minutes, then cool.
Trim both ends of 2 cucumbers, cut them lengthwise in half, and then slice them diagonally into approximately 1/2-inch (1 cm) thick pieces.
In a bowl, combine 1.5 tbsp of gochujang (고추장), 1 tbsp of gochugaru (고춧가루), 2/3 tbsp of soy sauce, 1 tbsp of corn syrup, 1/3 tbsp of sugar, 1/3 tsp of New Sugar (artificial sweetener), 1/2 tbsp of Korean plum extract (매실액), 1.5 tbsp of 3x concentrated vinegar, 1/2 tbsp of minced garlic, 1/2 tbsp of perilla oil, and toasted sesame seeds. Mix well to create the dressing. (Adjust the amount of vinegar according to your preference and the type of vinegar you use.)
Once the dressing is made, add the cucumbers and 7 oz of dolsilnamul (돌나물). Gently toss and mix by hand, shaking lightly.
Add the cooled bite-sized squid and continue to mix until everything is well combined.
Season with 1/3 tsp of salt to your taste, and your Dolsilnamul (Korean Stonecrop) and Squid Salad with Spicy Vinaigrette is complete.
💡 Tips
Instead of eating the Dolsilnamul (Korean Stonecrop) and Squid Salad as is, try lining a plate with plenty of blanched minari (미나리) (water celery) and placing the salad on top. Eating it with minari (미나리) will make it even more fragrant and delicious. (There's a significant difference in taste compared to just mixing it all together.)
Adding soju (소주) when steaming the squid helps to remove any fishy odor.
📦 Storage & Reuse
Prepared Mugwort Soup can be stored fresh in an airtight container in the refrigerator for about 2-3 days.
If you wish to store it longer, it's recommended to divide it into single-serving portions and freeze it.
When frozen, it can be stored for approximately 1-2 weeks, and when reheating after thawing, simmer it gently over medium-low heat to enjoy it with little difference from its original taste.
You can also enjoy leftover Mugwort Soup by adding rice and boiling it into Mugwort Soup Rice, or by mashing in tofu and boiling it for another delightful variation.
🥢 Who This Is For
This Mugwort Soup is particularly good for preventing colds during seasonal changes or when you lack appetite in spring.
It's perfect for those seeking a warm and comforting soup dish.
The fragrant aroma of mugwort also helps with fatigue recovery, making it great for revitalizing yourself on sluggish spring days.
It makes a satisfying meal with a bowl of rice, and you can create an even richer spread by accompanying it with simple grilled fish or savory braised tofu.
🔥 Nutrition Info
This Mugwort Soup is estimated to be approximately 80-100 kcal per serving.
It likely contains about 5-7g of protein, 2-3g of fat, and 10-15g of carbohydrates.
Mugwort is rich in various vitamins and minerals such as vitamins A and C, calcium, and iron, which help strengthen immunity and relieve fatigue.
In particular, its high beta-carotene content is effective for antioxidant activity, and its abundant dietary fiber is good for gut health.
Doenjang's (된장) soy protein and probiotics positively impact digestion and gut health.
It is a healthy soup dish that provides nutrients with relatively low calories.
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