Aromatic Mugwort Soup and Savory Japanese Mugwort Pancake
Aromatic Mugwort Soup and Savory Japanese Mugwort Pancake
Taste Spring! Make Mugwort Soup and Japanese Mugwort Pancakes
I found fresh mugwort, stonecrop, and wild chives at the market, bringing the vibrant essence of spring right to my table.
Fragrant Japanese Mugwort Pancake- 100g fresh Japanese mugwort (Idang), cleaned and trimmed
- 1/4 carrot
- 1 egg
- 1/2 cup pancake mix (buchim garu)
- 1/2 cup broth
- 1 handful dried shrimp
- Cooking oil, as needed
- A little wild chive sauce (dallae jang)
Aromatic Mugwort Soup- 100g fresh mugwort
- 100g peeled shrimp meat
- 4 cups broth
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp perilla seed powder (deulkkaetgaru)
- 1 Tbsp minced garlic
- 100g fresh mugwort
- 100g peeled shrimp meat
- 4 cups broth
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp perilla seed powder (deulkkaetgaru)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
[Making the Japanese Mugwort Pancake] First, finely chop the cleaned Japanese mugwort and the carrot into bite-sized pieces. You can also julienne the carrot or chop it finely. 
Step 2
In a bowl, combine the chopped Japanese mugwort and carrot, crack in the egg, and add the pancake mix and broth (or water). Mix well to create a batter that holds together nicely. For an extra savory flavor and crispy texture, you can add finely crushed dried shrimp to the batter.
Step 3
Heat a generous amount of cooking oil in a pan over medium heat. Spoon portions of the batter onto the hot pan and spread them thinly. Fry on both sides until golden brown and crispy. Cook thoroughly to ensure the inside is cooked through.
Step 4
While the pancake is frying, prepare the wild chive sauce. Finely chop the cleaned wild chives and mix them with soy sauce, a little broth (or water), sesame oil, and toasted sesame seeds. This makes a fragrant and refreshing dipping sauce. For a little heat, you can add a pinch of red pepper flakes.
Step 5
[Cooking the Mugwort Soup] Now, let’s make the mugwort soup. In a pot, make a rich broth using dried anchovies and kelp. Strain the broth to remove solids. Season the clear broth with anchovy sauce for a deep umami flavor. This sauce adds a wonderful depth to the soup. 
Step 6
Add the cleaned shrimp meat to the seasoned broth and bring it to a simmer. Stir in the perilla seed powder for a nutty aroma and the minced garlic for a fresh zing. Cook until the shrimp are fully cooked.
Step 7
Just before serving, add the fresh mugwort to the simmering soup and cook for just another minute or two. Be careful not to overcook the mugwort, as it can lose its vibrant flavor and color. Ladle the finished mugwort soup into bowls. Enjoy this spring delicacy, a perfect pairing with the crispy Japanese mugwort pancake!
