Clear and Refreshing Tilefish (Okdom) Seaweed Soup Recipe
A Healthy and Delicious Tilefish Seaweed Soup Featuring the Jewel of the Sea
Hello there! As the saying goes, ‘Rice is strength,’ and a warm bowl of soup always provides comfort. Today, I’m sharing a special Okdom (Tilefish) Seaweed Soup recipe, rich with the precious Okdom from Jeju Island. Okdom, often called the ‘King of the Sea’ for its beautiful appearance and tender texture, is a nutritious fish that’s low in fat and high in protein. It’s packed with the amino acid ‘glycine,’ which aids in fatigue recovery and promotes restful sleep, and ‘methionine,’ beneficial for liver function and brain activity. It’s also excellent for postpartum recovery or aiding recuperation during illness, making it a nourishing dish for the whole family. Let’s make this Okdom Seaweed Soup, where the clear, refreshing broth meets melt-in-your-mouth tender Okdom!
Ingredients
- 1 fresh Tilefish (Okdom)
- 20g dried seaweed
- 5 cups (approx. 1L) water
- 2 Tbsp sesame oil
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp anchovy sauce (or fish sauce)
- A pinch of sea salt (to taste)
Cooking Instructions
Step 1
First, to make a delicious Okdom Seaweed Soup, prepare one fresh Okdom. If it’s hard to find locally, I recommend purchasing it from a trusted online retailer or market.
Step 2
Next, prepare the dried seaweed, which will add a wonderful umami flavor to the soup. About 20g should be sufficient.
Step 3
Rinse the dried seaweed thoroughly under cold running water and soak it for about 10 minutes until it becomes soft and pliable. Once rehydrated, squeeze out excess water. If the seaweed strands are too long, you can cut them into bite-sized pieces (about 2-3 cm) with kitchen scissors for easier eating.
Step 4
Gently rinse the Okdom under cold running water to clean off any surface impurities, then pat it dry with paper towels.
Step 5
To make it easier to handle in the pot, cut the Okdom into two pieces: the body and the head/tail section. This will help when making the broth and later when flaking the fish.
Step 6
Pour 5 cups (about 1L) of water into a clean pot and bring it to a boil over high heat. Once boiling, add the Okdom pieces and reduce the heat to medium. Let it simmer to extract a rich Okdom broth. Once a milky white broth forms, carefully remove the Okdom pieces and set them aside.
Step 7
Gently flake the meat from the removed Okdom pieces. Okdom meat is very delicate, so be careful not to mash it while separating it from the bones. Using chopsticks or a fork can be helpful here.
Step 8
Now, return only the Okdom head and bones to the broth in the pot. Simmer for about 5 more minutes to further enhance the broth’s deep flavor. After simmering, remove and discard the head and bones.
Step 9
In another pot, or the same one after cleaning, add 2 Tbsp of sesame oil. Add the rehydrated seaweed and stir-fry for 2-3 minutes until softened and fragrant. This step awakens the seaweed’s aroma. Then, pour in all the reserved Okdom broth.
Step 10
Season the soup with 2 Tbsp of Guk-ganjang (soy sauce for soup) and 1 Tbsp of anchovy sauce. Adjust the seasoning with a pinch of sea salt if needed, according to your preference. After adding all the seasonings, let the soup simmer for about 10 more minutes to allow the flavors to meld.
Step 11
Finally, add the flaked Okdom meat back into the soup and simmer gently for just a minute or two. Overcooking can make the Okdom meat dry or fall apart, so aim to warm it through. It’s generally best to omit ingredients like garlic or green onions in Okdom seaweed soup to fully appreciate the fish’s delicate, clean taste.
Step 12
Your Okdom Seaweed Soup is ready! It boasts a delightful nutty aroma from the sesame oil and a deep, savory flavor from the Okdom, making it incredibly satisfying with a bowl of rice. This is a perfect, nourishing dish for special occasions or to treat your family. Give it a try!
