Korean Mugwort Soup and Mugwort Rice Cake Recipe Video


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings2
DishMain Ingredient
Interest GroupHealthy,


 Mugwort2 Cup (32 tbs) (70 grams, for mugwort rice cake)
 Rice flour1⁄3 Cup (5.33 tbs) (sweet, for mugwort rice cake)
 Sugar1 Tablespoon (for mugwort rice cake)
 Salt1⁄4 Teaspoon (for mugwort rice cake)
 Water2 Tablespoon (for mugwort rice cake)
 Clam13 Small (for mugwort soup)
 Onion1⁄2 Cup (8 tbs), chopped (about 1/2 an onion, for mugwort soup)
 Anchovy10 Medium, dried with the heads and guts removed (for mugwort soup)
 Soy bean paste1⁄4 Cup (4 tbs) (for mugwort soup)
 Flour1 Tablespoon (for mugwort soup)
 Garlic clove3 Medium, minced (for mugwort soup)
 Perilla seeds2 Tablespoon, powdered (optional, for mugwort soup) (Optional)
 Red chili/Green chili1 Medium, chopped (for mugwort soup)

Nutrition Facts

Serving size

Calories 823 Calories from Fat 193

% Daily Value*

Total Fat 22 g33.9%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 94.9 mg

Sodium 1408.8 mg58.7%

Total Carbohydrates 93 g31.1%

Dietary Fiber 21.1 g84.5%

Sugars 16.2 g

Protein 83 g165%

Vitamin A 6.7% Vitamin C 1004.3%

Calcium 38.1% Iron 84.1%

*Based on a 2000 Calorie diet


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

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.

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

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.

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.

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.

Editors Review

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.