Recipes: Mugwort Soup (쑥국)

 

Now that it’s spring, we can see mugwort everywhere. Usually eating mugwort soup means ‘it’s springtime’. My mother used to dig up lots of mugwort in the garden and then vacuum-pack it in the refrigerator. It is used to make foods such as mugwort rice cake, tea, salad, and pancakes as well as being very beneficial to our healthy.

Mugwort prevents adult diseases by purifying blood and reducing cholesterol. Like other alkaline foods, Mugwort is abundant in minerals, and strengthens physiological function. Lastly, mugwort is good for your metabolism and excellent for diets.

I hope you will feel Spring and be healthy with mugwort soup.

Things to prepare (serves 2 – 3 persons)

8 anchovies, 1/2 onion, 1 Kelp( 10 * 10cm ), 1 table spoon doenjang, 100 grams mugwort,

600ml water, 1 table spoon perilla seeds powder

Preparation

Wash mugwort with cold water.

Cooking Method

1. Pour water into the pot.

2. Add 8 anchovies, 1/2 onion, and kelp.

3. Boil water for 10 minutes.

4. Remove all ingredients in water.

5. Put the 1 table spoon doenjang and 100 grams mugwort of water to boil for 10 minutes.

6. Add 1 table spoon perilla seeds powder as desired and boil water for 2 minutes.