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Korean Mugwort Soup and Mugwort Rice Cake

Maangchi's picture
Ingredients
  Mugwort 2 Cup (32 tbs) (70 grams, for mugwort rice cake)
  Rice flour 1⁄3 Cup (5.33 tbs) (sweet, for mugwort rice cake)
  Sugar 1 Tablespoon (for mugwort rice cake)
  Salt 1⁄4 Teaspoon (for mugwort rice cake)
  Water 2 Tablespoon (for mugwort rice cake)
  Clam 13 Small (for mugwort soup)
  Onion 1⁄2 Cup (8 tbs), chopped (about 1/2 an onion, for mugwort soup)
  Anchovy 10 Medium, dried with the heads and guts removed (for mugwort soup)
  Soy bean paste 1⁄4 Cup (4 tbs) (for mugwort soup)
  Flour 1 Tablespoon (for mugwort soup)
  Garlic clove 3 Medium, minced (for mugwort soup)
  Perilla seeds 2 Tablespoon, powdered (optional, for mugwort soup) (Optional)
  Red chili/Green chili 1 Medium, chopped (for mugwort soup)
Directions

TO MAKE THE MUGWORT SOUP:
GETTING READY
To prepare the clams:
1. In a bowl place 12-13 small clams.
2. Add 1 cup of water and 1 teaspoon salt and mix well.
3. Soak for 1 hour to let the clams spit out any sand or mud.
To prepare the mugwort :
4. Wash and clean 3-4 cups of mugwort thoroughly by washing thoroughly and rinsing and draining in cold running water a couple of times.
5. If needed scrub it by hand to remove any residual dirt from between the leaves.
6. Put it in a bowl and set aside

MAKING
7. To make anchovy stock:
8. Put 6 cups of water into a pot.
9. Add ½ cup's worth of chopped onion (about ½ an onion) and 10 large dried anchovies (with guts and heads removed) to the pot and boil for 20 minutes over high heat.
10. Gently mix the mugwort with ¼ cup soy bean paste, 1 tbs flour, 3 cloves of minced garlic and 2 tablespoon perilla seeds powder (optional).
11. Strain the stock so it's clear and a little brownish. Put it back in the pot and reheat it.
12. Add the seasoned mugwort mixture to the boiling stock.
13. Wash and drain the clams and put them into the soup.
14. Cook 5-7 minutes more, then add chopped green or red chili pepper.

SERVING
15. Transfer the soup to a bowl and serve with rice and a few more side dishes.

TO MAKE MUGWORT RICE :
GETTING READY
1. Clean 2 cups of mugwort (70 grams) by washing thoroughly and rinsing and draining in cold running water a couple of times.
2. Scrub it by hand to remove any residual dirt from between the leaves if needed.

MAKING
3. Slightly squeeze the clean mugwort and put it on a microwavable plate.
4. Add 1/3 cup sweet rice flour, 1 tablespoon sugar, ¼ teaspoon salt, and 2 tablespoon water.
5. Mix it up with both hands until there's no sweet rice flour left at the bottom of the plate.
6. Cook it for 3-4 minutes in the microwave oven.
7. Take it off the plate and turn it over with a spoon or spatula.

SERVING
8. Serve it hot with garnish as desired.

This video is a creation of Maangchi. You can visit Maangchi for complete recipes, and more videos.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup, Rice Cake
Ingredient: 
Rice
Interest: 
Everyday
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4
Maangchi is making two springtime recipes using mugwort. She makes the mugwort soup deliciously with clams, anchovies and many spices. And the mugwort rice cake she makes is super easy to prepare. Mugwort is a herb and its flavor in soup and cake is sure to make one go hungry. So this winter, follow Maangchi's instructions and go hunting for mugwort in your backyard.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 411 Calories from Fat 97

% Daily Value*

Total Fat 11 g17%

Saturated Fat 1.4 g7.1%

Trans Fat 0 g

Cholesterol 47.4 mg15.8%

Sodium 704.4 mg29.4%

Total Carbohydrates 47 g15.6%

Dietary Fiber 10.6 g42.2%

Sugars 8.1 g

Protein 41 g82.5%

Vitamin A 3.4% Vitamin C 502.1%

Calcium 19% Iron 42%

*Based on a 2000 Calorie diet

Korean Mugwort Soup And Mugwort Rice Cake Recipe Video