Refreshing Flatfish and Seaweed Soup (Gajami Miyeokguk)
How to Make Refreshing Flatfish and Seaweed Soup
Hello everyone, this is Sejong Ddaek Dalsun. As the weather turns colder in the morning, I like to prepare a comforting soup that warms the body and refreshes the palate for my family. Today, I’ve made Miyeokguk (seaweed soup) using flatfish, a fish mentioned in Donguibogam for its ability to replenish vitality and energy when one feels weak. This soup is not only nourishing but also incredibly refreshing, perfect for a hearty meal or even as a hangover cure. Its clear, deep flavor will surely awaken your appetite!
Main Ingredients
- 2 fresh flatfish (Gajami)
- 15g dried seaweed (Miyeok)
- 450cc (approx. 2 cups) stock
- 1 tablespoon sesame oil
- 1 tablespoon tuna extract (or soup soy sauce)
- Pinch of sea salt (to taste)
For a Clean Stock
- 600cc (approx. 3 cups) water
- 5 cloves garlic
- 1 inch ginger
- 1 tablespoon cooking wine (Soju or Mirin) – to remove fishiness
- 600cc (approx. 3 cups) water
- 5 cloves garlic
- 1 inch ginger
- 1 tablespoon cooking wine (Soju or Mirin) – to remove fishiness
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 10 minutes until fully rehydrated. Drain the rehydrated seaweed thoroughly by squeezing out excess water, and then roughly chop it into bite-sized pieces.
Step 2
Rinse the fresh flatfish under running water. Gently scrape along the belly and back of the fish with the back of a knife to remove any impurities. Rinse again and pat dry.
Step 3
In a pot, combine the prepared flatfish, whole garlic cloves, ginger, and cooking wine (or Mirin). Add 600cc of water and bring to a rolling boil over high heat for 10 minutes. This process extracts the fresh flavor of the flatfish and creates a clean-tasting stock, effectively removing any fishy odors.
Step 4
Carefully remove the flatfish from the pot after boiling. Strain the clear stock through a sieve for a clean broth. Set the flatfish aside to cool slightly, and discard the garlic and ginger from the stock.
Step 5
In the same pot (rinsed clean) where the flatfish was boiled, add the well-drained seaweed and 1 tablespoon of sesame oil. Sauté over medium-low heat for 2-3 minutes until fragrant. Stir-frying the seaweed in sesame oil enhances its savory aroma and deepens the soup’s flavor.
Step 6
Pour the prepared flatfish stock (450cc) into the pot with the sautéed seaweed. Bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for at least 10 minutes, or until the seaweed is tender and its flavor has fully infused into the broth.
Step 7
While the soup is simmering, carefully remove the flesh from the slightly cooled flatfish. Discard the bones and skin, keeping only the tender flakes of fish meat.
Step 8
Once the seaweed is tender, add the flaked flatfish meat to the soup. Continue to simmer over medium heat for another 10 minutes. This allows the fish to meld with the broth, enriching its flavor and nutritional value.
Step 9
Finally, add 1 tablespoon of tuna extract (or soup soy sauce) and a pinch of sea salt to taste. Bring the soup to a gentle simmer again, then turn off the heat. Your refreshing and savory Flatfish and Seaweed Soup is ready to be enjoyed!
