Fragrant and Savory Ssuk Guk (Mugwort Soup)
A savory doenjang soup made with tender mugwort, bomdong, and perilla seed powder.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This ssuk guk pairs tender spring mugwort with bomdong to bring out both soft and crisp textures. Perilla seed powder stirred into the doenjang broth gives it a gentle, deeply savory richness. With a simple cooking process, it is a great spring meal to restore your energy.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Mugwort100 g
- Bomdong (spring napa cabbage)100 g
- Large green onion (daepa)1/2 stalk
- Water from washing rice5 cups
- Broth tablet2 tablets
Seasoning
- Doenjang (Korean soybean paste)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1/2 tbsp
- Salta little
- Perilla seed powder2 tbsp
- The mugwort is very tender, so I added bomdong for a bit of chew; king oyster or baby oyster mushrooms also work well.
- Instead of water from washing rice, you can use 5 cups of anchovy broth, or just add broth tablets to plain water.
Steps
Prepare the ingredients
Here are mugwort, bomdong, large green onion, and perilla seed powder.
The mugwort is very tender, so I also prepared bomdong to add some texture.
King oyster mushrooms or baby oyster mushrooms also pair well with ssuk guk and help add extra nutrients.
Clean the mugwort
Mugwort that sprouts in early spring is small and tender, but has a truly intense fragrance.
It was clean enough to need almost no trimming, so I just sorted out any wilted leaves, dry blades, and weeds.
Press it down with a plate so it is fully submerged in water, then rinse it several times while shaking it gently.
Slice the ingredients
Cut the bomdong into bite-sized pieces and slice the large green onion diagonally.
Boil the soup
Add 2 broth tablets to 5 cups of water from washing rice and dissolve 1 tbsp of doenjang (Korean soybean paste).
You can also prepare 5 cups of anchovy broth, or drop the broth tablets into plain water.
Once the broth comes to a boil, add the bomdong...
Add 1/2 tbsp of minced garlic and 1 tbsp of soup soy sauce (guk-ganjang) together.
Simmer until the bomdong turns tender...
Add the mugwort and large green onion, then bring to a quick boil.
The mugwort is so tender that it cooks quickly just from the residual heat.
Season with a little salt...
Add 2 tbsp of perilla seed powder for a rich, savory flavor, and finish up.
Finish
Just like early-spring garlic chives, the earliest tender mugwort to sprout is the best in both nutrition and flavor.
The price is not quite cheap yet, but I hurried to cook it to taste real spring mugwort.
Adding bomdong or mushrooms, which do not overpower the scent of mugwort, helps make up for its texture if it feels too soft and plain.
Perilla seed powder is responsible for the rich, deep broth, but you can leave it out according to your preference.
They say spring greens are great for recovering energy during the sluggish spring days, so make them often.
Ppunwife's tips
- Press it down with a plate so it is fully submerged in water, then rinse it several times while shaking it gently.
- The mugwort is tender, so it cooks soft and quick just from the heat.
- Perilla seed powder is responsible for the rich, deep broth, but you can leave it out according to your preference.
FAQ
Why do you add bomdong to ssuk guk?
Because early-spring mugwort leaves are extremely tender, adding bomdong helps supplement the lack of chewing texture.
Can I use other ingredients instead of bomdong?
King oyster mushrooms or baby oyster mushrooms also pair well without overpowering the aroma of mugwort, adding both texture and nutrition.
How else can I prepare the broth besides rice water and broth tablets?
You can use anchovy broth, or simply drop broth tablets into plain water.
Is perilla seed powder required?
It serves to make the broth rich and savory, but you can leave it out if you prefer.
