Fragrant Seasonal Flounder and Mugwort Soup
Fragrant Seasonal Flounder and Mugwort Soup
How to Make Mugwort Soup with Flounder: A Savory and Refreshing Healthy Mugwort and Soybean Paste Soup Recipe
Introducing a seasonal recipe for Flounder and Mugwort Soup, brimming with the freshness of spring. Fresh mugwort, tender flounder, and refreshing radish combine to create a deep and rich flavor. The soup is based on rice water and doenjang (soybean paste), adding a savory and umami taste, enhanced by the zest of chili peppers and the aroma of green onions. This mugwort soup, with its subtle, fragrant mugwort aroma, is the perfect restorative dish to awaken your appetite and warm your body. Enjoy the refreshing and delicious flounder and mugwort soup, made with precious mugwort only available in spring, and fully embrace the spirit of spring. This recipe, guaranteed to be clean and free of fishy odors, is explained in detail to make it easy even for first-time mugwort soup makers.
Ingredients- Fragrant spring mugwort 100g
- Fresh flounder 2 (small size)
- Radish for a refreshing taste 100g
- Crisp green onion 1/2 stalk
- Spicy Cheongyang chili pepper 1
- Red chili pepper for color 1
- Flavor-enhancing bouillon cubes 2
- Clear rice water 1000ml (5 cups)
Seasoning- Savory doenjang (soybean paste) 1.5 Tbsp
- Umami-rich gochujang (red chili paste) 0.5 Tbsp
- Aromatic minced garlic 1 Tbsp
- Fishy odor-removing rice wine 2 Tbsp
- Soy sauce for seasoning 1 Tbsp
- Flavor-boosting fish sauce 1 Tbsp
- Savory doenjang (soybean paste) 1.5 Tbsp
- Umami-rich gochujang (red chili paste) 0.5 Tbsp
- Aromatic minced garlic 1 Tbsp
- Fishy odor-removing rice wine 2 Tbsp
- Soy sauce for seasoning 1 Tbsp
- Flavor-boosting fish sauce 1 Tbsp
Cooking Instructions
Step 1
This recipe uses fresh flounder instead of thornyhead or clams, creating a special mugwort soup that highlights the natural fragrance of the mugwort while offering a clean and refreshing broth. Even without perilla or soybean powder, you can enjoy a deep, rich flavor that brings out the inherent taste of the ingredients. The mugwort’s aroma and the flounder’s umami create a fantastic harmony. Enjoy this spring delicacy, delicious mugwort soup, conveniently made at home.
Step 2
Carefully inspect the harvested mugwort, picking out any wilted leaves, stems, or dirt. If there is a lot of soil, soak it in water for about 5 minutes to loosen the dirt, then gently shake and wash. Afterward, soak it in water with 1 tablespoon of vinegar for another 5 minutes, and then rinse several times under clean running water for thorough cleaning. Remove excess water before use.
Step 3
If you are using frozen flounder, take it out of the freezer beforehand to thaw. Using pre-cleaned flounder with the innards removed will make the cooking process much more convenient.
Step 4
Cut the cleaned flounder into two pieces and rinse the area where the innards were with running water. Thinly slice the radish into approximately 2-3mm thick pieces. Finely chop the green onion, Cheongyang chili pepper, and red chili pepper.
Step 5
Pour the rice water into a pot, add the sliced radish and 2 bouillon cubes. Boiling the radish first will allow its natural sweetness to enhance the broth’s refreshing taste. You can also use anchovy and kelp broth instead of rice water.
Step 6
Once the radish becomes translucent and tender, dissolve 1.5 tablespoons of doenjang (soybean paste) through a sieve into the rice water. Next, add 0.5 tablespoon of gochujang (red chili paste) for added umami. Stir well to combine the doenjang and gochujang, then cover the pot and bring to a rolling boil over high heat. If using homemade doenjang, which can be saltier, consider reducing the amount to about 1 tablespoon.
Step 7
As the broth starts to boil, add the prepared flounder. While the flounder is cooking, stir in 1 tablespoon of minced garlic and 2 tablespoons of rice wine. The rice wine helps to eliminate any remaining fishy odors, making the broth cleaner. Finally, add the chopped green onion, Cheongyang chili pepper, and red chili pepper.
Step 8
Be careful not to overcook the flounder, as it can become mushy. Once the flounder is cooked and floats to the surface, add 1 tablespoon of soy sauce and 1 tablespoon of fish sauce to season. You may not need additional salt, as the soy sauce and fish sauce often provide sufficient seasoning. If you don’t have fish sauce, soy sauce can be used as a substitute. Skim off any foam that rises to the surface during cooking.
Step 9
Finally, add the cleaned mugwort and any reserved red chili pepper. Let it simmer briefly. This will complete your delicious Flounder and Mugwort Soup. Adding fresh mugwort at the end preserves its fragrant aroma and vibrant texture.
Step 10
This savory, refreshing, and fragrant Flounder and Mugwort Soup is a must-try spring dish. The exquisite combination of fresh mugwort and tender flounder will fill your palate with the essence of spring.
Step 11
Instead of using perilla or soybean powder, sliced radish is added to create a refreshingly clear broth without any cloudiness. This allows the subtle flavor of the flounder and the fragrant notes of the mugwort to harmonize beautifully in a clean and delicious soup.
Step 12
Enjoy a comforting bowl of warm mugwort soup, and savor the taste of spring with various spring vegetable side dishes. It’s the perfect time to create delicious mugwort dishes with tender mugwort like this, welcoming a healthy and abundant spring.
