Delicate and Refreshing Flatfish Clear Soup
A Clean and Clear Soup Recipe Using Fresh Flatfish
In the Jeolla Province, flatfish is also called ‘Ganjaemi’, and this recipe uses it to create a wonderfully refreshing and clear soup. Moving beyond the common raw seasoned salad, this clear soup highlights the delicate flavor of the fish. It’s wonderfully savory and incredibly cooling, making it perfect as a side dish for rice or an accompaniment to drinks. Elevate your mealtime, whether for a special occasion or a simple day, with this sophisticated soup.
Main Ingredients
- 1 prepared flatfish (approx. 300-400g)
- 100g Korean radish (sliced thinly)
- 1/2 pack enoki mushrooms
- A handful of crown daisy (Korean chrysanthemum leaves)
- 1 red chili pepper (seeds removed, sliced diagonally)
- 1/2 block firm tofu (sliced to 0.5cm thickness)
- 1 Tbsp soy sauce for soup or fish sauce
- 1/2 tsp salt (or to taste)
Broth Ingredients
- 1 sheet dried kelp (10x10cm)
- 5-6 dried anchovies (for broth)
- 6-7 dried shrimp
- 1 sheet dried kelp (10x10cm)
- 5-6 dried anchovies (for broth)
- 6-7 dried shrimp
Cooking Instructions
Step 1
First, prepare the foundation for your delicious clear soup: the broth. In a pot, combine 1 liter of water with the dried kelp, anchovies, and dried shrimp. Bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to medium-low. Simmer for about 10 minutes to extract a rich broth. Strain out the anchovies and shrimp, keeping only the clear broth.
Step 2
Wash the Korean radish and slice it thinly into uniform pieces (about 0.3cm thick). Slicing the radish not too thin ensures a pleasant texture and prevents the soup from becoming cloudy.
Step 3
Slice the firm tofu into approximately 0.5cm thick squares. Handle the tofu gently when adding it to the soup to prevent it from breaking apart.
Step 4
Wash and slice the green onions either finely or diagonally for a visually appealing cut. For the red chili pepper, remove the seeds and slice it diagonally as well. The chili adds color and a subtle hint of heat.
Step 5
If your flatfish is already cleaned, use it as is. If not, remove any scales or innards, then rinse thoroughly under cold running water. Trim off any fins with scissors and cut the fish into 4 serving pieces. If you are sensitive to fishy odors, you can soak the fish briefly in rice water or lightly brush it with cooking wine beforehand.
Step 6
Add the sliced Korean radish to the prepared broth and simmer over medium heat for about 5 minutes until the radish starts to soften. Once the radish appears translucent, add the prepared flatfish pieces. Cover the pot and let it simmer for 7-10 minutes until the fish is cooked through. Then, add the tofu, diagonally sliced red chili pepper, and enoki mushrooms, and continue to simmer briefly. Enoki mushrooms can become mushy if overcooked, so it’s best to add them towards the end.
Step 7
Season the soup with soy sauce for soup (or fish sauce) and salt to your liking. It’s often best to start with soy sauce for a clean flavor and then adjust with salt. Finally, add a generous amount of crown daisy and turn off the heat. Crown daisy’s fragrant flavor is best preserved when lightly cooked. Enjoy this delicious soup with a warm bowl of rice!
