1
Wash the prepared mugwort thoroughly.
Spring-scented Mugwort Soup
A healthy spring mugwort soup recipe made with fragrant mugwort, anchovy broth, and savory soybean paste.
KoreanSoup & Stew
⏱️ 7 min total📝 13 steps
What You'll Need
Mugwort130g
Rice-washed water1.3L
Anchovies33g
Dried kelp1 large piece
Green onion1 stalk
Cheongyang chili pepper2
Red chili pepper1
Doenjang (soybean paste)2 tbsp
Soup soy sauce1 tbsp
Anchovy fish sauce1 tbsp
Bean powder3 tbsp
Cooking wine1 tbsp
Instructions
2
Coat the clean mugwort evenly with bean powder.
3
Chop the green onion, Cheongyang chili pepper, and red chili pepper.
4
Lightly stir-fry the anchovies in a pot to remove the fishy smell.
5
Pour the rice-washed water into the pot with the anchovies and add the dried kelp to boil.
6
Once the broth starts to boil, leave the lid off and boil for about 7 more minutes to finish the broth.
⏱️ 7m 0s7
Remove the dried kelp from the finished broth and dissolve the doenjang.
8
Add one tablespoon of cooking wine.
9
Add the mugwort coated with bean powder to the pot.
10
Add the chopped green onion, Cheongyang chili pepper, and red chili pepper.
11
Add the soup soy sauce to season.
12
Adjust the seasoning with anchovy fish sauce if needed.
13
Boil until the ingredients are well combined to finish the mugwort soup.