Spicy and Rich Flounder Soup Noodles: An Autumn Superfood
A Perfect Autumn Delight: Flounder Soup Noodles Made with Fresh Korean Flounder and Rich Beef Bone Broth
As the autumn air grows crisp, what better way to warm up than with a bowl of hearty, flavorful soup? Introducing ‘Flounder Soup Noodles,’ a delightful fusion of fresh, locally sourced Korean flounder and a deeply savory beef bone broth. This dish is more than just a meal; it’s a comforting and nourishing superfood designed to ward off those pesky seasonal colds and revitalize your spirit. Enjoy the satisfying chew of noodles swimming in a rich, spicy broth that will leave you feeling invigorated. With these easy-to-follow instructions, you can recreate this restaurant-quality dish in your own kitchen!
Main Ingredients- 200g fresh Korean flounder
- 1/2 Korean zucchini (aehobak)
- 1/2 onion
- 1 handful of crown daisy (micham, approx. 30g)
- 2 clusters of oyster mushrooms
- 2 Korean chili peppers (cheongyang peppers)
- 1 stalk of green onion
- 2 servings of somen noodles (approx. 200g)
Cooking Instructions
Step 1
Prepare all your vegetables, mushrooms, and the fresh Korean flounder. Wash them thoroughly and pat dry.
Step 2
If using frozen flounder, thaw it completely at room temperature for at least 30 minutes before cooking. Carefully check for and remove any bones or pin bones to ensure a pleasant eating experience.
Step 3
Prepare the vegetables by washing and cutting them into bite-sized pieces. Slice the zucchini and onion into thin strips, and chop the green onion diagonally. Finely mince or chop the Korean chili peppers; they are key to adding a pleasant kick to the soup.
Step 4
Instead of washing oyster mushrooms under running water, gently wipe them clean with a paper towel to remove any dirt. This helps preserve their delicate texture and flavor. Once clean, tear them apart following their natural grain into manageable pieces.
Step 5
Wash the crown daisy, separating the leaves and stems. Cut them into roughly 3-4 cm lengths. The fresh, slightly bitter flavor of the crown daisy will add a wonderful aromatic note to the broth.
Step 6
Heat a deep pot or pan over medium heat. Add 2 tablespoons of sesame oil and 2 tablespoons of cooking oil, ensuring a generous coating. Once the pan is hot, add the sliced green onions and sauté for about 1-2 minutes until fragrant. This process, known as making ‘green onion oil,’ deeply enhances the broth’s flavor profile.
Step 7
Once the green onion is fragrant, add the prepared flounder pieces to the pot. Sauté the fish until it turns opaque and starts to cook through.
Step 8
As the flounder cooks, use a fork or spatula to gently break it apart into smaller, bite-sized flakes. Sprinkle a pinch of black pepper over the fish to help eliminate any hint of fishiness and add depth of flavor. Breaking the flounder apart while sautéing results in a wonderfully chewy yet tender texture.
Step 9
With the flounder nicely sautéed, add the sliced zucchini, oyster mushrooms, and onion to the pot. Continue to stir-fry until the vegetables soften slightly. Sautéing the vegetables caramelizes their natural sugars, enriching the overall flavor of the soup.
Step 10
Once the ingredients are well sautéed, pour in the 500ml of beef bone broth and 400ml of water. Using beef bone broth will give the soup a thicker consistency and a profound, savory depth that makes this dish truly special.
Step 11
Bring the broth to a simmer, then stir in 1 tablespoon of doenjang, 1 tablespoon of gochujang, 2 tablespoons of gochugaru, and 1/2 tablespoon of minced garlic. Whisk well to ensure the seasonings dissolve evenly into the broth.
Step 12
Season with 1 tablespoon of soup soy sauce and 1 tablespoon of anchovy sauce. Taste and adjust the seasoning as needed, as the saltiness of doenjang can vary. Reduce the heat to medium-low, cover the pot, and let it simmer gently for about 10 to 15 minutes. This slow simmering allows all the flavors to meld together, creating a deeply satisfying broth.
Step 13
After the broth has simmered and developed its flavor, add the cut crown daisy, chopped Korean chili peppers, and the remaining sliced green onion. Let it simmer for another minute or two until the crown daisy is tender. The addition of chili peppers adds a welcome spicy note, making the soup even more invigorating.
Step 14
In a separate pot, bring plenty of water to a boil. Add the somen noodles and cook according to package directions, typically about 3-4 minutes. Immediately drain the noodles and rinse them under cold running water to remove excess starch. Drain them well.
Step 15
Place a generous portion of the cooked somen noodles into the bottom of a serving bowl. Adjust the amount according to your preference.
Step 16
Ladle the hot, flavorful flounder soup generously over the noodles, ensuring you include plenty of flounder and vegetables. Garnish with a few fresh sprigs of crown daisy. Your delicious and hearty ‘Flounder Soup Noodles’ are now ready! Flounder has a mild flavor with very little fishiness, making it enjoyable even for those who are usually hesitant about seafood. We’re confident you’ll fall in love with the spicy, deep, and savory taste of the broth. This is a wonderful autumn dish that the whole family can enjoy. Enjoy your meal!
