Ssukguk (Mugwort Soup)
A fragrant mugwort soup made with tender young mugwort and savory doenjang (된장).
📝 Editor's Notes
Discover this Ssukguk (Mugwort Soup) recipe, a fragrant harbinger of spring.
This soup is characterized by the harmonious blend of fresh young mugwort and savory doenjang (된장), creating a deep, rich flavor.
The addition of Cheongyang chili peppers and red chili peppers gives it a spicy and refreshing kick, making it excellent for stimulating the appetite.
The difficulty level is 'easy,' perfect for beginners, and the cooking time is very short, at just 20 minutes, allowing you to whip up a healthy and warm meal even on busy days.
It will be like a nourishing tonic, especially when you feel sluggish with spring fever.
We highly recommend it as a warm and comforting dish for the whole family.
🛒 Ingredient Tips
The key to the taste of Ssukguk (Mugwort Soup) is the 'mugwort' itself.
Choose young and tender mugwort to minimize bitterness and fully enjoy its fragrant flavor.
Avoid those with thick stems or yellowed leaves; instead, select ones that are deep green and soft.
When picking mugwort at the market, it's good to feel it with your hand to check for tenderness.
For doenjang (된장), homemade doenjang (된장) will yield a deeper, richer flavor, but if using commercial doenjang (된장), it's important to choose a product that isn't too salty and has good umami.
For anchovy broth, using commercial dashi (kelp) packs is fine, but making it yourself with anchovies and kelp will result in a much richer flavor.
Remember that good ingredients make good taste.
🔄 Substitution Guide
If young mugwort is difficult to find, you can use frozen mugwort.
Thaw frozen mugwort and squeeze out excess water before use; note that its aroma might be less intense than fresh mugwort.
You can also use other leafy greens like spinach or Swiss chard instead of mugwort.
However, spinach is sweeter and Swiss chard has a softer texture, offering a different charm than mugwort.
If you don't have anchovy broth, dashi (kelp) broth or vegetable broth can be used.
In this case, the umami flavor of the broth might be slightly weaker, so you might want to increase the amount of doenjang (된장) slightly or add a dash of Korean soy sauce for soup to adjust the seasoning.
If Cheongyang chili peppers are too spicy, you can substitute them with green chili peppers (풋고추) or omit them entirely.
Don't worry too much about missing ingredients; feel free to create your own Ssukguk (Mugwort Soup) using what you have.
🥘 Ingredients
👨🍳 Cooking Points
There are two main cooking points for this Ssukguk (Mugwort Soup) recipe.
First, when adding doenjang (된장), dissolve it well in the anchovy broth first.
For a cleaner soup, strain it through a sieve to prevent lumps.
Adjusting the amount of doenjang (된장) to your taste is crucial.
Second, manage the cooking time for the mugwort and seasonings.
Bring it to a boil over high heat, then immediately reduce to medium-low heat and simmer for about 15 minutes.
Simmering for too long can cause the mugwort's aroma to dissipate and its texture to become mushy, so 15 minutes is ideal.
Finally, add the Cheongyang chili peppers, red chili pepper, and green onion only for the last 5 minutes of simmering to preserve their fresh aroma and color.
Keeping these points in mind will help you make delicious Ssukguk (Mugwort Soup) without fail.
👨🍳 Directions
Slice 1/4 of an onion thinly. Slice 1/3 of a green onion, 2 Cheongyang chili peppers, and 1/2 of a red chili pepper diagonally.
Dissolve 1 large tablespoon of doenjang (된장) in 1.5 L of anchovy broth. (Adjust the amount of doenjang (된장) to your taste.)
Add 3 large handfuls of clean young mugwort, 1 tablespoon of minced garlic, the sliced onion, and 1/2 tablespoon of red chili powder. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 15 minutes.
After 15 minutes, taste the soup and season with 1 teaspoon of sea salt to your liking.
Add the diagonally sliced Cheongyang chili peppers, red chili pepper, and green onion, and simmer for another 5 minutes. The Ssukguk (Mugwort Soup) is now complete.
💡 Tips
Mugwort soup tastes best and is not too bitter when made with young, tender mugwort.
📦 Storage & Reuse
Once prepared, Ssukguk (Mugwort Soup) can be stored in an airtight container in the refrigerator for 2-3 days while remaining fresh.
It's recommended to consume it as soon as possible, as the mugwort's aroma may diminish over longer refrigeration.
For longer storage, it's best to portion it out and freeze it.
Frozen, it can last for about 1 month.
To reheat, thaw it naturally in the refrigerator or microwave.
When reheating, simmer gently over medium-low heat to prevent the broth from reducing too much and the mugwort from becoming overly soft.
If needed, add a little water or broth and adjust the seasoning with salt.
Reheating it warmly will allow you to enjoy the taste and aroma as if it were freshly made.
🥢 Who This Is For
This Ssukguk (Mugwort Soup) is excellent when you feel sluggish and lacking energy in spring, or when you want to revitalize your body.
It's especially good for preventing colds during seasonal changes and aids in improving digestion, making it a great dish for parents and elders.
It's a hearty meal with warm rice and can be a wonderful spread even without other side dishes.
Recommended accompaniments include simple grilled fish, savory braised tofu, and crisp seasoned vegetable side dishes.
You'll be able to complete a neat and healthy table, similar to a Korean traditional full course meal.
🔥 Nutrition Info
One bowl of this Ssukguk (Mugwort Soup) (based on a single serving, approx.
300g) has a low calorie content, estimated at about 80-120 kcal.
It is expected to contain approximately 5-8g of protein, 2-4g of fat, and 10-15g of carbohydrates.
Mugwort, in particular, is rich in vitamins A and C, which help boost immunity and relieve fatigue, and its high fiber content is excellent for gut health.
It also contains abundant minerals like potassium and calcium, making it an outstanding ingredient for spring nutrition.
The capsaicin in chili peppers boosts metabolism, and the beneficial bacteria in doenjang (된장) positively impact gut health.
Being low in calories and well-balanced in nutrients, it's an excellent choice for those maintaining a healthy diet.
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