Hearty mugwort soup.
Broth & Stew⏱ 40min👥 2 servings
Ingredients
- Anchovies (for broth, with heads and innards removed).
- 1 sheet of kelp (dashima).
- 500ml of water.
- 600 ml of rice water.
- 1 tablespoon of doenjang (Korean fermented soybean paste).
- A small amount of young mugwort leaves.
- 30g of soybean powder.
Instructions
1
In a pot with 500ml of water, add anchovies and kelp. Bring to a simmer over medium-low heat and cook for 30 minutes to make the broth.
2
Remove any solids from the broth and add 600ml of water to adjust the volume of the broth to match the amount specified for the JeonSieve recipe.
3
Add one tablespoon of doenjang (Korean fermented soybean paste) and bring to a boil.
4
After thoroughly washing the mugwort several times to remove any dirt or debris, evenly coat it with 30 grams of soybean powder.
5
Add the mugwort that has been coated in soybean powder to the vigorously boiling doenjang broth, and gently stir it without agitating too much.
6
Simmer over medium heat for another 5 minutes. Then, add the Korean radish.
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