Maangchi official Ssukguk video
Official creator video for this exact dish
Official cooking video · Maangchi · YOUTUBESsukguk: Korean Mugwort and Clam Soup (2 servings)
Ssukguk is a Korean spring soup with edible young mugwort, doenjang and clams. Use only commercially sold edible mugwort.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Remove tough stems and debris from edible mugwort; rinse several times and drain. Rinse pre-purged clams; discard broken shells.
- 02
Simmer 1.4 L water, half a sliced onion and 10 cleaned dried anchovies for about 20 minutes; strain the stock back into the pot.
- 03
Gently toss mugwort with 1/4 US cup (60 mL) doenjang, 1 tbsp flour, 3 cloves minced garlic and optional 2 tbsp ground perilla.
- 04
Add seasoned mugwort and clams to boiling stock; cook 5–7 minutes until tender and clams open. Discard any that remain closed after cooking.
- 05
Optionally add sliced chili and briefly simmer. Taste, add water if the doenjang makes the soup too salty, and serve with rice.
Before you cook
Do not use unidentified wild mugwort. Keep clams chilled; discard damaged shells and unopened cooked clams. Check soy, wheat, fish and molluscan shellfish allergens. Refrigerate leftovers within 2 hours.
Allergens: soy, wheat (flour; possible in doenjang), fish (anchovy), molluscan shellfish (clam)
Image & source credits
These illustrations stand in for food photos.
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