Abalone Soup with Mugwort and Mackerel Fillet
A guide to making Abalone Soup with Mugwort and Mackerel Fillet, an adapted royal court cuisine using fresh spring mugwort and mackerel. A recipe for a delicious spring delicacy.
Abalone soup, or ‘Ssageutang’, is traditionally made with minced beef and blanched mugwort formed into meatballs. In this recipe, we’ve adapted it using fresh mackerel fillet caught by my husband, tofu, and blanched mugwort for the meatballs. Although it requires a bit of effort, this Abalone Soup turned out incredibly delicious, with the fragrant and slightly bitter notes of mugwort harmonizing perfectly with the mildness of mackerel and tofu, without any fishy smell. This was possible because my husband caught the fish, immediately bled it, removed the innards and bones, and froze only the fillets.
Ingredients for Mugwort and Mackerel Meatball Soup- Mackerel fillet 143g
- Fresh mugwort 85g
- Minced ginger 1 1/2 tsp
- White pepper, a pinch
- Mirin 1 Tbsp
- Tofu 1/2 block
- Minced garlic 1 Tbsp
- Minced green onion 2 Tbsp
- Soy sauce 1 tsp
- Sesame oil 1 tsp
- Flour (for coating meatballs)
- Water 2 L
- Doenjang (soybean paste) 3 Tbsp
- Eggs 2-3 (for egg garnish)
- Soup soy sauce 2 Tbsp
Broth Ingredients- Radish 7 slices
- Green onion roots 2
- Dried anchovies (small, dried horse mackerel) 2
- Dried anchovies (for broth) 14
- Dried cheongyang pepper 1
- Ginger slices 2
- Radish 7 slices
- Green onion roots 2
- Dried anchovies (small, dried horse mackerel) 2
- Dried anchovies (for broth) 14
- Dried cheongyang pepper 1
- Ginger slices 2
Cooking Instructions
Step 1
First, prepare the fresh mackerel fillet. Carefully remove any bones and skin.
Step 2
Finely mince the prepared mackerel fillet using a knife. Mincing until it reaches a sticky, paste-like consistency is ideal.
Step 3
Add 1 1/2 tsp of minced ginger to the minced mackerel and mix thoroughly. Ginger is excellent for removing any potential fishy odors.
Step 4
Add a pinch of white pepper. The pepper’s aroma will enhance the flavor of the fish.
Step 5
Add 1 Tbsp of mirin and mix everything well, kneading it to ensure all ingredients are evenly combined.
Step 6
Wrap the mixture tightly with plastic wrap and refrigerate for about a day. This resting period allows the flavors to meld together, creating a deeper taste.
Step 7
Prepare the fresh mugwort. Remove any wilted leaves, wash thoroughly under running water to remove dirt and debris, then drain on a colander.
Step 8
Take about 24g of the prepared mugwort and blanch it briefly in boiling water. Overcooking will make the mugwort tough and diminish its flavor, so be quick!
Step 9
After blanching, rinse the mugwort in cold water to cool it down, then squeeze out as much water as possible by hand. Finely chop the squeezed mugwort.
Step 10
Wrap the half block of tofu in paper towels and press it firmly with your hands or a knife to remove excess water. Mash the de-watered tofu or chop it finely.
Step 11
In a large bowl, combine the rested minced mackerel and mashed tofu. Mix gently with your hands until well combined.
Step 12
Add 1 Tbsp of minced garlic and mix again until evenly distributed.
Step 13
Add 2 Tbsp of minced green onion and mix similarly. This adds a refreshing flavor to the mixture.
Step 14
Add the finely chopped blanched mugwort and mix everything together. The fragrant aroma of mugwort will now infuse the mixture.
Step 15
Add 1 tsp of soy sauce to add seasoning and mix well.
Step 16
Finally, add 1 tsp of sesame oil and mix gently. The nutty aroma of sesame oil will further enhance the flavor of the meatballs.
Step 17
Add a final pinch of white pepper and mix everything thoroughly to complete the meatball mixture.
Step 18
Take small portions of the mixture and gently roll them between your palms to form round meatballs. Aim for bite-sized pieces.
Step 19
Prepare the broth pack. Place radish slices, green onion roots, dried horse mackerel, dried anchovies, dried cheongyang pepper, and ginger slices into a cheesecloth or fine mesh bag and tie it securely.
Step 20
Lightly coat each formed meatball with flour, then gently shake off any excess. This prevents the meatballs from sticking together and keeps the broth clear.
Step 21
Pour 2 liters of water into a pot and add the prepared broth pack. Bring it to a boil over high heat.
Step 22
Once the broth is boiling, dissolve 3 Tbsp of doenjang (soybean paste) by sifting it through a fine-mesh sieve. This ensures the paste dissolves smoothly and the broth remains clear.
Step 23
While the broth is boiling, prepare the egg garnish by whisking 2-3 eggs and making thin omelets (separating yolks and whites if desired). Once the broth boils, remove the broth pack. Then, dip each floured meatball into the beaten egg and carefully add them to the boiling broth. Coating them in egg helps them hold their shape and adds a delicate texture.
Step 24
As the meatballs cook, they will float to the surface of the soup. This indicates that they are fully cooked.
Step 25
Once the meatballs have floated, skim off any scum or foam that has risen to the surface. This will result in a cleaner, clearer, and more delicious broth.
Step 26
Add the remaining fresh mugwort to the soup and simmer briefly. It’s important not to overcook the mugwort, so its fresh aroma remains.
Step 27
Finally, add 2 Tbsp of soup soy sauce to adjust the seasoning. Using soup soy sauce adds umami without making the broth too dark.
Step 28
Taste the soup and adjust seasoning with salt or more soup soy sauce as needed. Ensure the flavors of the mugwort and mackerel are well balanced.
Step 29
Simmer for another minute to allow all the flavors to meld together, then turn off the heat. Serve hot for a delightful taste of spring in a bowl!
