Korea’s Other Green Gold: Dive into the Ssuk (Mugwort Latte) Trend
Share
Teas Matcha Herbal Infusions Gift Sets Notebooks
Korea's Other Green Gold: Ssuk (Mugwort Latte)
While matcha reigns in Japan, Korea has its own herbaceous treasure: Ssuk, Korean mugwort. History, aromatic profile, recipe, and variations of Mugwort Latte.
By Maison Boseong · Seoul, South Korea · June 2026 · 6 min read
In the trendy cafes of Hongdae and Itaewon, a deep green color has taken over the menus. It's not matcha. It's Ssuk (쑥), Korean mugwort, transformed into a creamy latte. Long reserved for ancestral pastries like ssuktteok (mugwort rice cake), Ssuk powder has become one of Seoul's strongest beverage trends since 2022.
What is Ssuk?
Ssuk (쑥) is the Korean name for mugwort (Artemisia princeps), a wild herbaceous plant that has grown naturally in the fields and hills of the Korean peninsula for millennia. It is a plant deeply rooted in Korean culture: the founding legend of Korea (the Dangun myth) features a bear and a tiger who must eat Ssuk and garlic for one hundred days to become human.
Young mugwort shoots are harvested in spring, between March and May, when they are still tender and aromatic. They are then dried and ground into a fine powder of a very deep green, darker than Japanese matcha.
The Premium Ssanggye Ssuk Powder that we offer comes from young spring shoots, ground immediately after drying to preserve their volatile aromatic compounds. The texture is fine, velvety, and lump-free.
Taste and Aromas: Different from Matcha
Ssuk is often described as "Korean matcha," but this analogy is misleading. Both share a deep green color and are used in powder form, but their aromatic profiles are radically different:
Ssuk: herbaceous, earthy, slightly minty, with notes of warm hay and sweet hazelnut. A more "wild," more vegetal profile, reminiscent of Korean hillside herbs after the rain. Less umami than matcha, more aromatic in a rustic way.
Latte texture: velvety, dense, with a foam that holds well. Ssuk powder dissolves easily in hot water if you first work it into a paste (like matcha), which prevents lumps in the milk.
Ssuk vs Matcha: The Differences
🌿 Ssuk (Korean Mugwort)
Plant: Artemisia princeps, mugwort
Color: Deep green, almost khaki
Aromas: Herbaceous, earthy, minty, warm hay
Caffeine: None
Origin: South Korea
Usage: Latte, pastry, tteok
🍵 Matcha (Japanese/Korean Green Tea)
Plant: Camellia sinensis, tea plant
Color: Bright green, emerald
Aromas: Umami, marine herbaceous, slightly bitter
Caffeine: Present (mild)
Origin: Japan, Korea (Boseong, Jeju)
Usage: Ceremony, latte, pastry
For matcha lovers looking for a caffeine-free alternative or a different aromatic profile, Ssuk is the ideal discovery. For those who want to explore Korean matcha from Boseong, our selection is available separately.
Recipe for the Perfect Ssuk Latte
Korean Hot Ssuk Latte
- 1The base paste: In a cup, place 1.5 to 2 teaspoons of Ssanggye Premium Ssuk Powder. Add a splash of hot water (80°C, about 30ml) and whisk vigorously with a chasen (matcha whisk) or a small spatula until a smooth, lump-free paste is obtained.
- 2The milk: Heat 180ml of oat milk (our preference, its cereal notes enhance Ssuk) or whole cow's milk. Froth. Oat milk creates a denser and more persistent foam.
- 3Assembly: Pour the hot frothed milk over the Ssuk paste, stirring gently to incorporate. The color should be uniform, a deep, even green.
- 4Finishing: Sprinkle a light pinch of Ssuk powder on the foam for presentation. Add a drizzle of Korean honey (1/2 teaspoon) if you want a natural sweet note.
Creative Variations
Ssuk Honey
Add 1 tsp of Korean mountain honey. Floral notes complement Ssuk's herbaceousness.
Ssuk Chestnut
Replace part of the milk with chestnut cream. The quintessential Korean autumn pairing.
Ssuk + Matcha
Half Ssuk powder, half Korean matcha. Two Korean "green golds" combined, a more umami profile.
Ssuk Frappé
Ssuk, oat milk, ice cubes, a touch of rice syrup. The Seoul-style café version.
Ssuk in Korean Culture
Mugwort has been present in Korean life long before the Ssuk Latte craze. Ssuktteok (mugwort rice cake, dark green and slightly chewy) is one of the most popular tteok, especially in spring. Ssuk is also used in ritual soups consumed after childbirth in Korea.
In K-dramas, you will often see it in rural or grandmother scenes: ancestors picking mugwort on the hills, women sorting it in traditional markets. It is a plant of the people, deeply attached to the Korean land.
The Ssuk Latte trend originated in Seoul around 2021–2022, in independent cafes that sought their own distinct Korean identity, separate from Japanese matcha. Today, all major Korean chains (Ediya, Compose Coffee, The Venti) offer their version of the seasonal Ssuk Latte.
Ssanggye · Spring · Premium
Premium Ssuk Powder
Young spring mugwort shoots, stone-ground. The reference for Ssuk Latte at home.
DiscoverBoseong · Jeju · Matcha
Korean Matcha
To compare with Ssuk: Korean matcha from Boseong and Jeju. Same latte use, different umami profile.
DiscoverGoguma · Purple Sweet Potato
Purple Sweet Potato Latte
The other trendy Korean latte: purple sweet potato. Caffeine-free, sweet, spectacular purple color.
DiscoverAlso read
→ How to Prepare Korean Matcha at Home
→ 5 Recipes with Korean Matcha
→ Korea's Purple Gold: Discover the Purple Sweet Potato Latte
Explore trendy Korean lattes
Ssuk, matcha, goguma: Korean powders selected in Seoul. Code BIENVENUE10 for 10% off your first order.
Ssuk Powder Korean MatchaAbout the author:Nico Lesage is the founder of Maison Boseong. An expert in Korean teas, he has lived in Seoul since 2011. Every year, he travels to the peninsula’s tea gardens to source exceptional harvests directly from local producers.