Aromatic Spring Greens Soup (Ssuk Aetang)
Aromatic Spring Greens Soup (Ssuk Aetang)
How to Make Ssuk Aetang: Fragrant Artemisia Soup (Royal Court Dish)
Ssuk Aetang is a delightful soup made with young artemisia (ssuk), offering a delicate and refreshing flavor. Historically, it was even served at royal banquets, making it a cherished court dish. The vibrant aroma of artemisia combined with its subtle taste will awaken your appetite. Experience the essence of spring with this exquisite Ssuk Aetang!
Main Ingredients- Young Artemisia (Ssuk) 150g
- Beef (lean cut) 100g
- Eggs 2
- Green Onion 1/2 stalk
- Salt 1 pinch (for beef seasoning)
- Sesame Oil 1/2 Tbsp
- Dried Shiitake Mushroom Powder 1/2 Tbsp
Broth and Seasoning- Kelp Broth 600ml
- Fish Sauce (e.g., anchovy or sand lance) 2/3 Tbsp
- Salt to taste (for meatball mixture)
- Flour for dusting (optional)
- Kelp Broth 600ml
- Fish Sauce (e.g., anchovy or sand lance) 2/3 Tbsp
- Salt to taste (for meatball mixture)
- Flour for dusting (optional)
Cooking Instructions
Step 1
Carefully trim the young artemisia (ssuk), removing any tough stems or blemishes. Wash it thoroughly under running water. To ensure no hidden dirt remains, soak the prepared artemisia in cold water for about 10 minutes. This helps loosen and wash away any remaining soil or debris.
Step 2
Bring a pot of water to a rolling boil. Blanch the cleaned artemisia for a very short time, about 30 seconds to 1 minute. This quick blanching removes any ‘green’ or raw taste while preserving its vibrant color and tender texture. Avoid overcooking, as it can diminish the fragrant aroma.
Step 3
Immediately transfer the blanched artemisia to a bowl of cold water to stop the cooking process and cool it down. Once cooled, gently squeeze out as much excess water as possible. Finely chop the artemisia using the back of a knife or a cleaver. Aim for a texture that is still slightly discernible, rather than a paste, to enjoy its subtle chewiness.
Step 4
For the beef component, choose a lean cut like thinly sliced beef for bulgogi or eye of round. Pat the beef dry with paper towels to remove any excess blood, which can affect the flavor. Finely mince the beef. Alternatively, you can use pre-ground beef for convenience.
Step 5
Season the minced beef for the meatballs. Add a pinch of salt, 1/2 tablespoon of sesame oil, and 1/2 tablespoon of dried shiitake mushroom powder for added umami. Gently mix everything together and let it marinate for a few minutes.
Step 6
In a bowl, combine the marinated minced beef and the finely chopped artemisia. Add another two pinches of salt. Separate the eggs and add the white of one egg to the mixture. Knead the ingredients thoroughly with your hands until they form a cohesive and slightly sticky dough. (Note: The photo showing the formed meatballs is missing. Once the mixture is well-combined and sticky, shape it into small, flattened balls.) Optionally, lightly dust the formed meatballs with a thin layer of flour; this helps them hold their shape better during cooking.
Step 7
Take the remaining egg yolk and cook it into a thin omelet (jidan). Once cooked, finely julienne the omelet. These vibrant yellow strips will be used as a garnish, adding color and a delicate flavor to the finished soup.
Step 8
Bring the 600ml of kelp broth to a rolling boil in a pot. Once the broth is boiling vigorously, carefully drop the prepared meatballs one by one into the pot. Stir gently to prevent them from sticking together.
Step 9
Simmer the soup until the meatballs float to the surface, which indicates they are cooked through. Skim off any foam or impurities that rise to the surface to keep the broth clear and clean.
Step 10
Finally, add the sliced green onion to the pot. Season the soup with 2/3 tablespoon of fish sauce for a clean and savory finish. You can adjust the seasoning with additional salt if needed, according to your preference. Once all the flavors have melded together, your delicious Ssuk Aetang is ready to be served!
