Flounder Roll Soup
Flounder Roll Soup
Rolled Flounder in Savory Broth (Gwang-eo Jajo-geum)
As the crisp morning and evening breezes signal cooler weather, a comforting bowl of soup often comes to mind. This recipe offers a delightful ‘Rolled Flounder Soup’ that’s not overly seasoned, leaning towards a healthy and nourishing dish. It combines the delicate flavor of flounder with the refreshing crunch of aged kimchi.
Main Ingredients- 200g boneless flounder
- 9 leaves of washed aged kimchi
- 1/2 stalk of green onion
- 1 small onion
- 1/2 Korean chili pepper (cheongyang)
- 1/2 red chili pepper
- 9 blanched chives
- 300g dried anchovy and kelp broth
- A bit of Baekseon oyster mushroom (or regular oyster mushroom)
Seasoning & Others- Pinch of salt
- Pinch of black pepper
- 1 Tbsp cornstarch
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp cornstarch
Cooking Instructions
Step 1
First, prepare the boneless flounder. It should be already cleaned and ready to use.
Step 2
Grind the flounder finely using a blender. For a smoother texture, it’s helpful to chop the vegetables (green onion, onion, chili peppers, etc.) finely before adding them to the blender with the fish. Blend until you achieve a smooth paste.
Step 3
Season the ground flounder mixture with a pinch of salt and pepper. Avoid over-seasoning to let the natural flavors of the ingredients shine through. Taste and adjust as needed.
Step 4
Add 1 tablespoon of cornstarch to the seasoned flounder mixture. Knead the mixture thoroughly until it becomes sticky and cohesive. This will help the rolls hold their shape during cooking. Continue kneading until the mixture is smooth and well-combined.
Step 5
Wash the aged kimchi leaves and prepare them. Briefly blanch the chives in boiling water until they are slightly softened. This step ensures the kimchi remains crisp and the chives are tender when wrapped.
Step 6
Lay out an aged kimchi leaf, place a portion of the seasoned flounder mixture on top, and roll it up tightly. Secure the roll with a blanched chive to prevent it from unraveling during cooking. Repeat for all the leaves.
Step 7
Place the neatly rolled flounder parcels into a steamer basket. Steam over high heat for about 20 minutes. The rolls are cooked when a skewer inserted comes out clean. They should be firm on the outside and tender on the inside.
Step 8
After 20 minutes, here’s the appearance of the steamed flounder rolls. They look deliciously cooked.
Step 9
Arrange the steamed flounder rolls attractively in a serving bowl. Add the oyster mushrooms and pour the warm anchovy-kelp broth over them. Your delicious Rolled Flounder Soup is now ready to be enjoyed!
