(W Table)
(W Table)

Come spring, Korea‘s hillsides burst with mugwort, a hardy herb that’s found its way into countless local dishes.

In ssukguk, its distinctive aroma turns a standard doenjang (soybean paste)-based broth into something quite unique.

The soup balances mugwort‘s subtle bitterness against the deep, fermented notes of soybean paste. Those in the know add a generous splash of perilla seed powder, which lends an extra richness that’ll have you reaching for seconds.

Beyond the kitchen, you‘ll find this versatile herb in traditional medicine clinics, where acupuncturists use it in moxibustion therapy. More recently, mugwort has also been making its way into desserts, showing up in cakes, coffee, and even ice cream.

(Ssukguk, mugwort soup, Korean-style mugwort broth, savory herbal soup)