Flounder and Mugwort Soup (Gajami Ssukguk)
How to Make Flounder and Mugwort Soup: A Springtime Health Boost Recipe with Seasonal Mugwort and Fish
This Gajami Ssukguk, a soup made with fragrant spring mugwort and fresh flounder, is a seasonal delicacy that awakens the appetite. The refreshing aroma of mugwort blends beautifully with the mild flavor of flounder, creating a clean and invigorating broth without any fishiness. You don’t need a complex broth base; simple rice water and stock cubes provide a rich taste, enhanced by a touch of soybean paste and chili paste for depth. Enjoy the taste of spring at home with this healthy and easy-to-make mugwort soup.
Main Ingredients- 100g Mugwort (cleaned)
- 2 small Flatfish (Flounder) (gutted and prepared)
- 100g Radish (sliced thinly, about 2-3mm thick)
- 1/2 Green Onion (chopped)
- 1 Korean Green Chili Pepper (chopped)
- 1 Red Chili Pepper (chopped)
- 2 Stock Cubes
- 1000ml Rice Water (5 cups)
Seasoning- 1.5 Tbsp Soybean Paste
- 0.5 Tbsp Red Chili Paste
- 1 Tbsp Minced Garlic
- 2 Tbsp Rice Wine (Cheongju)
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Tbsp Fish Sauce (or replace with Gukganjang)
- 1.5 Tbsp Soybean Paste
- 0.5 Tbsp Red Chili Paste
- 1 Tbsp Minced Garlic
- 2 Tbsp Rice Wine (Cheongju)
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Tbsp Fish Sauce (or replace with Gukganjang)
Cooking Instructions
Step 1
Unlike mugwort soups that use perilla powder or bean powder, this flounder mugwort soup recipe offers a clean, refreshing taste without any fishy smell. The aromatic flavor of the mugwort and the freshness of the fish create a delightful soup experience.
Step 2
First, thoroughly cleaning the mugwort is crucial. Carefully pick out any dirt or unsightly leaves. Soak the mugwort in water for about 5 minutes to loosen the dirt, then gently swirl and rinse it. Afterward, soak it in water with 1 tablespoon of vinegar for another 5 minutes, followed by several rinses in clear water until completely clean. Drain thoroughly. Since the mugwort will be added directly to the soup without blanching, pay extra attention to cleaning to ensure no impurities remain.
Step 3
Take the flounder out of the freezer beforehand to thaw. If you have pre-prepared flounder, you can skip the gutting step.
Step 4
Rinse the prepared flounder under running water and cut it into two pieces. Slice the radish thinly, about 2-3mm thick. Chop the green onion, Korean green chili pepper, and red chili pepper.
Step 5
Pour the rice water into a pot and add the sliced radish and 2 stock cubes. Boiling the radish first allows it to soften and release its natural sweetness, contributing to a clearer broth.
Step 6
Once the radish begins to soften, strain the soybean paste (1.5 Tbsp) into the pot and add the red chili paste (0.5 Tbsp) for added umami. Cover the pot and bring to a boil over high heat. When the radish is tender and the broth is boiling, add the prepared flounder. If using homemade soybean paste, which can be saltier, reduce the amount to about 1 tablespoon.
Step 7
As the flounder cooks, add minced garlic (1 Tbsp) and rice wine (2 Tbsp) to eliminate any remaining fishy odors. Finally, add the chopped green onion, Korean green chili pepper, and red chili pepper.
Step 8
Be careful not to overcook the flounder, as it can break apart. Once the flounder floats to the surface, indicating it’s cooked, season the soup with soy sauce for soup (1 Tbsp) and fish sauce (1 Tbsp). Adjust seasoning with salt if needed, though the soy sauce and fish sauce may be sufficient. If you don’t have fish sauce, you can use more soy sauce for soup. Skim off any foam that rises to the surface for a cleaner broth.
Step 9
Finally, add the cleaned mugwort and a little reserved red chili pepper. Gently simmer for just a moment to finish. Adding the fresh mugwort at the end preserves its vibrant aroma and flavor, complementing the fish beautifully. Your delicious flounder and mugwort soup is ready!
Step 10
This hearty, refreshing, and fragrant flounder and mugwort soup is a must-try seasonal dish. Make this delightful spring soup at home!
Step 11
This flounder and mugwort soup is made without perilla or bean powder, allowing the natural flavors of the fish and the freshness of the mugwort to shine. The addition of radish ensures a clear, non-gloomy broth, highlighting the mildness of the flounder and the savory notes of the mugwort. Enjoy this nutritious and flavorful soup packed with the essence of spring.
