As spring arrives in Korea each April, one seasonal ingredient takes center stage on tables across the country — mugwort, known locally as ssuk. This leafy green herb is treasured for its distinctive earthy aroma, versatile taste, and health benefits, and Koreans enjoy it in a variety of traditional dishes and drinks throughout the warmer months.
{img}Mugwort has been used in Korean cuisine and traditional medicine for generations. In Korea it is commonly added to rice dishes like mugwort rice, incorporated into dough for mugwort kalguksu (knife‑cut noodles) and sujebi (hand‑pulled dough soup), or mixed into savory pancakes known as jeon. Its fragrant, earthy flavor adds depth to simple home‑cooked meals and showcases the refreshing taste of spring greens.
{img}The herb’s signature scent comes from a compound called cineole, which not only gives mugwort its aroma but may also support digestive health by stimulating gastric juice secretion. Mugwort has long been valued for its potential detoxifying properties, and it is sometimes thought to help combat seasonal fatigue that many people experience in spring.
How to Pick and Prepare Fresh Mugwort
When selecting fresh mugwort, the Korea’s National Institute of Crop and Food Science recommends choosing bunches with full, leafy growth rather than sparse stems. Leaves should be deep green and lightly covered with fine hairs, while a slight reddish hue at the base of the stem can indicate freshness. Once bought, the leaves can be washed, blanched in boiling water with a pinch of salt, rinsed in cold water, and squeezed to remove excess moisture before cooking or storing.
{img}Blanched mugwort can be frozen or dried for later use, allowing this spring seasonal favorite to be enjoyed year‑round. Once prepared, it is easy to incorporate into multiple fun and flavorful recipes. Add the blanched herb to rice before steaming for fragrant mugwort rice, mix it into dough for mugwort sujebi or kalguksu, or use it in soups such as soybean paste soup enhanced with aromatic greens.
Beyond cooked dishes, mugwort also makes a soothing herbal tea. Drying mugwort leaves and brewing them in hot water yields a warm beverage with a calming and earthy flavor — perfect after a spring day exploring Korea’s outdoor markets and parks.
{img}Mugwort can even be transformed into crispy snacks like bugak by coating the leaves in glutinous rice paste, drying, and frying them. With its range of uses — from hearty meals to delicate teas — mugwort remains a beloved ingredient that captures the essence of Korean spring.