A Taste of Spring: Delicious Dotori (Flatfish) and Mugwort Soup
How to Make Delicious Dotori and Mugwort Soup, Bursting with Spring Flavors
Experience the vibrant essence of spring with this delightful Dotori and Mugwort soup recipe. We’ll guide you through creating a dish that captures the season’s freshest flavors, perfect for a refreshing meal. Imagine tender flatfish swimming in a clear, fragrant broth infused with the earthy notes of mugwort – a true culinary delight. This recipe is designed to be approachable for all home cooks, bringing the taste of springtime right to your table.
Ingredients
- 2 Dotori (Korean Flatfish, cleaned)
- 1 pack (100g) Fresh Mugwort
- 1L Broth (Anchovy-Kelp broth or rice water)
- 2 Tbsp Anchovy Fish Sauce
- 2 Tbsp Perilla Seed Powder (Deulkkae garu)
- Salt to taste
Cooking Instructions
Step 1
First, prepare the dotori by cleaning it thoroughly and rinsing under cold water. To firm up the flesh and remove any fishy odor, lightly sprinkle the cleaned fish with salt and let it sit for a short while. For the mugwort, remove any tough stems or damaged leaves, then rinse it thoroughly multiple times to ensure all dirt and debris are removed. Be careful not to over-wash, as this can diminish its fragrant aroma.
Step 2
Pour the prepared broth (anchovy-kelp broth or rice water) into a pot and bring it to a boil. Once the broth is simmering, add the anchovy fish sauce to enhance the umami flavor, and stir in the perilla seed powder to achieve a rich, nutty aroma. (If you used a pre-made broth pack, you can start from this step after removing the pack. If using whole anchovies and kelp, ensure they have been steeped sufficiently before removing them and proceeding.)
Step 3
Carefully add the salted dotori to the simmering broth. Allow the fish to cook gently over medium heat, letting its flavors infuse into the soup, creating a clear and savory broth. When the dotori is almost cooked through, add the prepared mugwort. Mugwort loses its vibrant color and fresh aroma if cooked for too long, so add it just before turning off the heat and let it wilt slightly. Finally, adjust the seasoning with salt. Your delicious Dotori and Mugwort soup, brimming with spring flavors, is now ready to be enjoyed!
