If you cook, you may know about seasonal foods. Since spring has approached, we would like to introduce a popular herb that is “in season”: ssuk (Korean wormwood); it grows and is consumed the most in spring. Traditionally, ssuk has been used as both food and medicine.
In traditional medicine, ssuk is said to repel the cold energy and bring warmth to your body. It cleanses the blood and helps prevent hypertension and arteriosclerosis, removing cholesterol and other wastes from the body. By increasing the number of white blood cells that protect you against harmful pathogens, it improves your immunity as well. Ssuk is also rich in vitamins and minerals, which help the liver's detoxification, enhance lipometabolism, alleviate fatigue, and improve stamina.
In Korea, this healthy herb is cooked in various ways. Ssuktteok (Korean wormwood rice cake) is the most common food. It is made by mixing and kneading rice flour and cooked ssuk, which are then steamed. Ssuktteok can be eaten as is or dipped in soybean powder.
Ssuk is also used in soup. One popular dish is ssuk soybean paste soup, which consists of ssuk, assorted vegetables, and tofu. This distinct Korean dish has a deep flavor of nourishing ssuk that fills your mouth. You can also dip ssuk in a batter and deep-fry it for another delicious option.
For a healthier diet, we recommend you trying ssuk this spring!
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