Ssukguk

About the dish

A soup that spoons up the scent of spring fields. Mugwort is the first spring green to sprout in sunny fields, long prized as a medicinal herb. Ssukguk, simmered fragrant with doenjang, is loved as a seasonal dish that announces spring.

Key ingredient

Mugwort (ssuk) — good for poor circulation, menstrual pain and irregularity, cold conditions and other women's ailments; improves rough skin and eczema; its cineol curbs E. coli and stimulates the gut to support immune health. In season April; nationwide.

Ingredients

Main: mugwort, doenjang, anchovy-kelp stock, scallion · Seasoning: minced garlic, soup soy sauce

Simple recipe

1. Trim and wash the mugwort.
2. Dissolve doenjang in rice water and boil.
3. Add the mugwort.
4. Add minced garlic and scallion.
5. Simmer briefly to keep the aroma and serve as a spring soup.

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