A Taste of Spring: Fragrant Flatfish and Mugwort Soup Recipe
A Refreshing and Deeply Flavored Flatfish and Mugwort Soup, Perfect for Spring
As spring arrives with the sprouting of mugwort, flatfish also emerge, signaling the season of spring! Let’s enjoy some delicious Flatfish and Mugwort Soup. This dish captures the essence of spring with its clear, refreshing broth, tender fish, and aromatic mugwort.
Main Ingredients- 2 fresh flatfish (Dudari)
- 250g fresh mugwort (Ssuk)
Seasoning & Broth Ingredients- 4 cups anchovy or kelp broth (or water)
- 1 Tbsp salted shrimp (Saeujeot)
- 1/2 Tbsp soy sauce (or fish sauce)
- 1/2 Tbsp Dashida (MSG, optional)
- 1/2 Tbsp fermented soybean paste (Doenjang)
- 1/2 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 1 Tbsp coarse salt (for marinating fish)
- 4 cups anchovy or kelp broth (or water)
- 1 Tbsp salted shrimp (Saeujeot)
- 1/2 Tbsp soy sauce (or fish sauce)
- 1/2 Tbsp Dashida (MSG, optional)
- 1/2 Tbsp fermented soybean paste (Doenjang)
- 1/2 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 1 Tbsp coarse salt (for marinating fish)
Cooking Instructions
Step 1
Prepare the flatfish by scaling it from tail to head, trimming the fins, and removing the innards and gills. Rinse the fish thoroughly under running water. Marinate the fish with 1 Tbsp of coarse salt, gently massaging it in. This step helps the fish retain its texture and makes the soup more refreshing.
Step 2
Clean the mugwort thoroughly. Soak it in water for about 5 minutes, then rinse it under running water several times to remove any dirt or impurities. Trim any tough stems.
Step 3
In a pot, combine the broth (or water), salted shrimp, soy sauce (or fish sauce), Dashida (if using), and chopped green onion. Bring to a boil over high heat with the lid off, allowing the flavors to meld.
Step 4
Once the broth is boiling vigorously, carefully add the marinated flatfish. Skim off any foam that rises to the surface to ensure a clear and clean soup. Cook for about 3 minutes. Be careful not to overcook, as the fish can become mushy. While the fish is cooking, take a few spoonfuls of the broth into a small bowl, add the fermented soybean paste and minced garlic, and mix well until smooth. This prevents the soybean paste from clumping. Stir the dissolved soybean paste mixture back into the pot.
Step 5
Finally, add the cleaned mugwort to the pot. Simmer for just 1 minute more after adding the mugwort. Overcooking the mugwort can cause it to lose its vibrant color and texture, so a short simmer is key. Your fragrant Flatfish and Mugwort Soup is now ready! It’s a perfect dish to bring the freshness of spring to your table. Enjoy this delicious soup, feel the energy of spring, and stay healthy! ♡
