Delicious Flounder and Seaweed Soup (Gwang-eo Miyeok-guk)
A Flavorful Alternative to Flounder and Mugwort Soup
While the thought of fresh flounder and mugwort soup might come to mind, this recipe offers a delightful twist using readily available flounder. Our Flounder and Seaweed Soup is even more delicious than its beef counterpart! The milky, clear broth is incredibly savory, refreshing, and wonderfully comforting. Enjoy this simple yet elegant soup that brings warmth to your soul.
Main Ingredients
- 1 whole Flounder
- A handful of dried Seaweed, rehydrated
- 1 piece of Radish (about 100g)
- 1 medium Onion
- 10 whole Garlic cloves
- 2 dried Cheongyang Peppers (or 1 fresh one)
Cooking Instructions
Step 1
Start by taking one whole flounder from the freezer and letting it thaw. Rehydrate the dried seaweed in cold water for about 30 minutes until softened, then cut it into bite-sized pieces (about 3-4 cm). Slice the radish into thin, flat pieces or larger chunks, and prepare the onion by peeling it and leaving it whole. For the garlic, use 10 whole cloves, unpeeled. Prepare two dried Cheongyang peppers for a touch of heat; you can substitute with one fresh Cheongyang pepper if you prefer.
Step 2
In a large pot, combine the prepared flounder, rehydrated seaweed, sliced radish, whole onion, whole garlic cloves, and the dried Cheongyang peppers.
Step 3
Pour enough clean water into the pot to completely submerge all the ingredients. Approximately 2 liters of water should be sufficient for one whole flounder. Place the pot over high heat and bring it to a boil.
Step 4
Once the soup begins to boil, reduce the heat to low. Cover the pot and let it simmer gently for at least 30 minutes, or until the ingredients are fully cooked and a milky, savory broth has been extracted from the flounder. This slow simmering process is key to developing the deep, comforting flavor of the soup.
Step 5
Keep an eye on the soup as it simmers to ensure it doesn’t reduce too much. Now it’s time for seasoning. I like to add 1 tablespoon of Soy Sauce for Soup (Guk-ganjang) first to enhance the umami flavor, and then adjust the saltiness with additional salt to your preference. Adding the soup soy sauce first helps maintain a clearer broth color.
Step 6
Finally, finish the soup with a sprinkle of pepper. For an extra aromatic touch, I like to add a pinch of Japanese Pepper powder (Sansho). Its distinct fragrance complements the refreshing taste of the flounder and seaweed soup beautifully. You can omit this or use other spices according to your preference. Enjoy your delicious homemade soup!
