How to Make Refreshing and Savory Flounder Seaweed Soup (Gajami Miyeokguk)
How to Make Refreshing and Savory Flounder Seaweed Soup (Gajami Miyeokguk)
#SeaweedRecipe #FlounderRecipe #FlounderMiyeokguk #ClearandSavorySoup #KoreanHomeCooking
Introducing a flounder seaweed soup recipe that’s refreshingly light and deeply savory, made with fresh flounder instead of beef or clams. It’s incredibly easy to make using frozen, boneless flounder fillets, resulting in a clear and rich broth. This unique take on miyeokguk is sure to make you crave another bowl, perfect for stimulating your appetite during changing seasons.
Main Ingredients- Dried Seaweed 60g
- Frozen Boneless Flounder Fillets 2 pieces (approx. 200g)
- Minced Garlic 1 Tbsp
- Sesame Oil 2 Tbsp
- Natural Broth (or Anchovy-Kelp Broth) 1L
- Soup Soy Sauce 4 Tbsp (adjust to taste)
Cooking Instructions
Step 1
First, soak the dried seaweed (60g) in cold water for about 10 minutes until fully rehydrated. Once softened, rinse it lightly under running water, squeeze out excess water, and cut it into bite-sized pieces. Prepare it for cooking.
Step 2
Heat 2 Tbsp of sesame oil in a pot over medium heat. Add the rehydrated seaweed and 1 Tbsp of minced garlic, and sauté for 2-3 minutes until fragrant and the seaweed becomes tender. This step enhances the nutty flavor and texture.
Step 3
Now, prepare the frozen boneless flounder fillets. Typically, each pack contains two fillets; we’ll use two pieces (four sides). Cut the frozen fillets into large, 2-3 cm chunks without thawing. Cutting them thick helps maintain their texture and prevents them from breaking apart too much when cooked.
Step 4
After sautéing the seaweed, pour in 1L of the natural broth (or anchovy-kelp broth). If you don’t have pre-made broth, rice water or plain water can also be used.
Step 5
Bring the broth to a boil over high heat. Once boiling, gently add the prepared flounder pieces to the pot. Stir gently to avoid breaking the fish. Reduce the heat to medium-low and simmer for another 5-7 minutes, or until the flounder is fully cooked through.
Step 6
Finally, season the soup with 4 Tbsp of soup soy sauce. Adjust the amount according to your preference. If it’s not salty enough, a pinch of salt can be added. Once the broth is rich and flavorful, turn off the heat. Simmering gently on medium-low heat allows the flavors to meld beautifully.
Step 7
Your refreshing and savory flounder seaweed soup is ready! The large chunks of flounder have a wonderfully soft, almost meat-like texture, and the soup soy sauce adds a comforting, savory depth that complements the delicate seaweed. Enjoy this hearty and wholesome soup with a bowl of hot rice.
