Mugwort

Ssuk 쑥

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.

Posted on Thursday, April 7th, 2011 at 9:16 pm. Last updated on February 21, 2014.
Tagged: Korean cooking ingredients

Recipes that use mugwort (ssuk):

One Comment:

pucca joined 3/11 & has 9 comments
Posted April 9th, 2011 at 11:28 am | Log in to reply or create a profile.
Maangchi,
Thank you as always for a great post. I have a question — were you able to find mugwort growing in central park? I have been looking for a mugwort plant to keep in a pot at home.
I want my apartment to smell relaxing, like the jjimjilbang does!