Suk-tang (Mugwort Soup)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mugwort (ssuk)
- soy broth (jiryeong-guk)
- pheasant
- hen's egg and oil
- dried herring (bi-ut)
Instructions
- Pick early-spring mugwort and boil it in soy broth.
- Add finely chopped pheasant, egg and oil, and finely torn dried herring.
- Boil together — very good.