Korean cooking ingredients



Mugwort is best in the early spring, when it’s young and soft. By May it’s usually too tough to use for cooking, although Koreans use it as a home remedy to staunch bleeding and to settle stomachs, among other things.

It grows wild and is very resiliant – if you find it once, you can come back to the same place later, or even next year, for more. Koreans don’t usually forage for mugwort in the mountains, they buy it in a grocery store or market.


mugwort leaf

mugwort patch

wild mugwort

Recipes that use mugwort (ssuk):


1 Comment:

Loading comments...