A comforting mugwort soup, filled with the fragrance of spring.
Broth & Stew⏱ 15min👥 3 servings
Ingredients
- 120g of mugwort.
- 1.5 liters of water.
- 2.5 tablespoons of doenjang (Korean fermented soybean paste).
- 1 tablespoon of rice flour.
- Ingredients for anchovy broth (anchovies, kelp, etc.)
- A small amount of green chili peppers / red chili peppers.
Instructions
1
Add the anchovy broth ingredients to 1.5 liters of water and boil for about 10 minutes to create a rich, flavorful broth.
2
Once the broth is ready, remove any solids and thoroughly dissolve 2.5 tablespoons of doenjang (Korean fermented soybean paste).
3
After washing the mugwort, add one tablespoon of rice flour and coat it evenly.
4
Add the prepared mugwort leaves to the boiling doenjang broth.
5
Add the chili peppers and cook for about 3 more minutes to enhance the flavor, then it's ready.
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