A Taste of Spring: Refreshing and Aromatic Todari-Ssok Guk (Flounder and Mugwort Soup)
A Taste of Spring: Refreshing and Aromatic Todari-Ssok Guk (Flounder and Mugwort Soup)
How to Make Todari-Ssok Guk (Flounder and Mugwort Soup) / Spring Delicacy Recipe
I had the pleasure of enjoying a delicious Todari-Ssok Guk at a seafood restaurant a few days ago. The unforgettable taste inspired me to make it myself. I bought fresh flounder but, to my dismay, forgot to buy mugwort! After searching unsuccessfully at local street vendors, I finally found some fresh mugwort at the Nonghyup (Agricultural Cooperative). This recipe will guide you on how to make a refreshingly clear Todari-Ssok Guk without any fishy smell, using fermented soybean paste (doenjang) for a deeper flavor. Enjoy this delightful spring soup!
Ingredients- 3 fresh flounder, cleaned
- 100g fresh mugwort
- 150g Korean radish (mu), for a refreshing taste
- 1 dried anchovy and kelp stock pack (dipo dassipack)
- 1 green onion (scallion)
- 2 Tbsp minced garlic
- 5 Tbsp perilla seed powder (deulkkae garu)
- 1/2 Tbsp salt
- 2 Tbsp tuna extract (or fish sauce)
Cooking Instructions
Step 1
The flounder was already cleaned by the fishmonger when I purchased it. At home, I simply rinsed it gently under running water. If there are any remaining scales or internal organs, make sure to clean them thoroughly for the best flavor.
Step 2
This is the fresh mugwort I bought from Nonghyup. I’ll be using 100g for the soup today; the rest will be saved for other dishes like mugwort rice cakes (ssok-beomuri).
Step 3
Before washing the mugwort, carefully remove any wilted leaves, dirt, or other debris. This step ensures you’re starting with the freshest ingredients.
Step 4
Wash the mugwort thoroughly in cold water. The first rinse might contain some dirt or small particles. Continue rinsing until the water runs clear, about 5 times. This ensures your soup is clean and vibrant.
Step 5
If you try to slice the washed mugwort with a knife, the fibrous texture can make it difficult. Instead, use kitchen scissors to cut it into bite-sized pieces. This method preserves the delicate mugwort aroma.
Step 6
Slice the Korean radish (mu) into roughly 3cm x 3cm, flat pieces (nabak-sseolgi). Avoid slicing them too thinly, as they might break apart during cooking. The radish adds a wonderful refreshing sweetness to the broth.
Step 7
Prepare 5 tablespoons of perilla seed powder. This ingredient is key to achieving a rich, nutty flavor in the soup.
Step 8
Slice one green onion diagonally. The mild pungency of the green onion will add a clean finish to the soup’s flavor profile.
Step 9
To create a deep and refreshing broth, add 1 dried anchovy and kelp stock pack (dipo dassipack) and 2.5 liters of water to a pot.
Step 10
Bring the water to a boil over high heat, then reduce to medium heat and simmer for about 20 minutes to allow the flavors from the stock pack to fully infuse the water. Afterward, remove and discard the stock pack. You should have a clear, flavorful broth.
Step 11
Dissolve 1 tablespoon of fermented soybean paste (doenjang) into the clear broth. Adding doenjang adds a savory depth and helps to eliminate any potential fishy odor from the flounder.
Step 12
Strain the broth through a sieve to remove any undissolved solids from the doenjang. Discard the solids; this step ensures a clear and smooth soup base.
Step 13
Here is the clear broth with the dissolved doenjang. It already smells wonderfully savory!
Step 14
Add the sliced radish and the prepared flounder to the doenjang-infused broth and begin to cook. As the radish and flounder simmer, they will release their flavors, enriching the soup.
Step 15
To season and enhance the umami, add 2 tablespoons of minced garlic, 2 tablespoons of tuna extract (or fish sauce), and 1/2 tablespoon of salt. Adjust the amount of salt and tuna extract to your preference.
Step 16
Stir in 5 tablespoons of perilla seed powder and mix well to prevent clumping. The soup will thicken slightly and become wonderfully nutty and aromatic.
Step 17
As the soup simmers, skim off any foam or scum that rises to the surface using a spoon. Removing impurities will result in a cleaner, more refined taste.
Step 18
Taste and adjust the seasoning if necessary. Once the soup is at a rolling boil, add the fresh mugwort. Mugwort loses its aroma if overcooked, so just let it simmer briefly until tender.
Step 19
As the mugwort cooks, its fresh, earthy aroma will gently permeate the entire soup. This is the true essence of spring!
Step 20
Ladle the perfectly cooked Todari-Ssok Guk into serving bowls. Enjoy this delightful soup with a bowl of warm rice for a truly satisfying and nourishing meal. It’s the perfect revitalizing dish for the spring season!
