Yoon Yi-ryeon's Mugwort Soup

• 300g mugwort
• 3 tablespoons doenjang (for kneading mugwort)
• 1.5L water
• 1 generous handful of doenjang-kneaded mugwort (including 1 to 1.5 tablespoons doenjang)
• 1 handful clams (or 1 handful oysters)
• coin broth (optional, for extra umami)
• soup soy sauce (for seasoning)
• fermented anchovy sauce (for seasoning)
• 2 tablespoons perilla seed powder
• 1 Korean hot chili pepper
• 1 tablespoon rice flour (can substitute for perilla seed powder)

Recipe 🍳

Cooking tips 💡

• Kneading mugwort with doenjang removes its grassy smell and brings out a deep aroma.
• Making a broth with clams or oysters adds a refreshing taste.
• If perilla seed powder is unavailable, rice flour can provide a savory flavor.

Recommended for 🙋

• ⭐Those who want to enjoy a deeply aromatic soup with seasonal spring mugwort.
• ⭐Those who want a refreshing and savory broth with clams and perilla seed powder.
• ⭐Those who want to prepare a nourishing meal with simple ingredients.