Korean Mugwort, Ssuk (쑥)

The Japanese sometimes use mugwort to color and flavor their mochi into beautiful green dumplings. In Korea, they also use mugwort to add flavor and color to their beloved rice cakes. (I LOVE, LOVE, LOVE fresh Korean rice cakes.) In line with the usual method of preparing any vegetable in Korea, you blanch it. The mugwort immediately stained the hot water an army green (probably because I had left the plant in the fridge for a tad too long; otherwise I think it would’ve been a brighter green). It’s easy to see why people use mugwort to dye their chewy glutinous rice balls.

The plant releases a herbal, folk medicine-y aroma the instant it hits the boiling water. In China, it is called “yellow flower beautiful” (黄花艾) and is used for moxibustion in traditional Chinese medicine. If you’ve ever experienced the smoke of moxibustion, you’ll know the strong smell. The fumes of burning mugwort are reminiscent of marijuana, which has led to some awkward situations for my family …

This time, I did not add any condiments like soy sauce or gochujang (red chili paste). I wanted to experience mugwort on its own.

Wow, after the first bite, my mind immediately jumped to a cold winter night eating around a Chinese hotpot. It tastes like my favorite hotpot veggie, tong hao. These two vegetables aren’t even in the same genus! How is it possible that they can taste so similar? Someone will have to explain that to me one day.

After making my own mugwort at home, I had the pleasure of experiencing it prepared by a professional. Our friends in Seoul took us to a traditional Korean restaurant serving Joseon-era royal court cuisine, complete with Korean bronzeware that weighed a ton. One of the side dishes (or banchan) was blanched mugwort, tossed with tofu and salt. It was so simple and well balanced. I immediately filed the recipe away in my head; another great idea for vegetarian food in Korea!