Clear Rockfish and Seaweed Soup (Dodari Miyeokguk)
Clear Rockfish and Seaweed Soup (Dodari Miyeokguk)
A detailed recipe for Rockfish and Seaweed Soup, made with seasonal spring rockfish and fresh seaweed.
Welcome spring to your table with this refreshing Rockfish and Seaweed Soup, crafted from the freshest seasonal rockfish and vibrant fresh seaweed. Worried about a fishy taste? Don’t be! The broth is exceptionally clear and savory, offering a delightful depth of flavor. While handling fresh ingredients might seem a bit unfamiliar at first, the preparation is surprisingly straightforward and not at all difficult. Enjoy a comforting bowl of spring rockfish seaweed soup, a true taste of the season.
Ingredients- 1 handful fresh seaweed
- 1 prepared rockfish (approx. 300g)
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- 7 cups anchovy and kelp broth
Cooking Instructions
Step 1
Gently soak the fresh seaweed in lukewarm water (not cold, just slightly warm) for about 30 minutes to soften it. This is the main step for preparation. Afterward, rinse it thoroughly under running water several times, shaking it to clean, and then drain. (Tip: You can also enjoy the softened fresh seaweed by dipping it in a mixture of gochujang, sesame oil, and soy sauce.)
Step 2
Trim off the tough seaweed stem and rib parts from the rinsed seaweed. Take about a handful of the softened seaweed and chop it into moderately sized pieces. Cutting it a bit coarsely will give a better texture to the soup.
Step 3
The rockfish has been expertly cleaned, with scales, head, fins, and innards removed. Lightly season the prepared rockfish with a pinch of salt. This helps to firm up the fish flesh, preventing it from breaking apart during cooking. (This preparation step was kindly assisted by my partner.)
Step 4
Cut the prepared rockfish (approximately 300g) into 4 serving pieces. These pieces are a good size for cooking in the soup.
Step 5
In a pot, combine the prepared seaweed with 1 Tbsp of sesame oil, 2 Tbsp of soy sauce for soup, and 1 Tbsp of minced garlic. Sauté over medium heat until the seaweed turns a vibrant green color, about 3-5 minutes. This step helps to remove any potential fishy odor and enhances the savory notes.
Step 6
After sautéing the seaweed, pour in 7 cups of anchovy and kelp broth. Bring the broth to a boil over high heat. Using enough broth ensures a rich and flavorful soup base.
Step 7
Once the broth is vigorously boiling, carefully add the prepared rockfish pieces to the pot. Continue to simmer over medium heat after adding the fish.
Step 8
Allow the soup to simmer for another 5-7 minutes, or until the rockfish is cooked through and the flavors have melded beautifully. Taste the soup and adjust the seasoning with salt if needed. Be careful not to overcook the rockfish, as it can become too soft and break apart.
