Flounder and Seaweed Soup: A Light and Savory Delight
A Refreshing Korean Seaweed Soup Featuring Tender Flounder
Experience the fresh taste of the sea with this comforting Flounder and Seaweed Soup. This recipe combines the delicate, flaky texture of flounder with the soft, nutritious seaweed for a light yet deeply satisfying broth. Perfect for a nourishing home-cooked meal, it’s a classic Korean comfort food that’s both healthy and delicious. Enjoy this revitalizing soup for any occasion!
Main Ingredients
- 20g dried seaweed (about 1 handful)
- 1 cleaned flounder
Cooking Instructions
Step 1
Soak the 20g of dried seaweed in water for about 20 minutes until softened. Be careful not to soak it for too long, as it can become mushy. Once rehydrated, rinse thoroughly and set aside.
Step 2
Even if you’re using pre-cleaned flounder, rinse it under running water and trim any remaining fins. Gently scrape off any scales from the skin with the dull side of a knife to reduce any fishy taste.
Step 3
Check for and remove the gills from the flounder. The gills can impart a bitter flavor, so ensure they are completely removed.
Step 4
Cut the flounder into bite-sized pieces, approximately 5-7 cm long. If the flounder contains roe, you can keep it in or remove it separately. Cut the body in half crosswise.
Step 5
Check the cut surfaces of the flounder pieces and gently wipe away any blood or impurities with a paper towel.
Step 6
Remove the dark membrane from the inside of the flounder’s belly cavity and cut the fish into your desired serving size. Thorough cleaning ensures a clean flavor.
Step 7
Make 2-3 shallow scores on the thicker parts of the flounder fillets. This helps the seasoning penetrate and ensures the fish cooks evenly and stays tender.
Step 8
In a bowl, combine 1/2 Tbsp salt, 1/2 Tbsp vinegar, and 1/2 cup of water. Stir well to dissolve the salt. The vinegar helps to firm up the fish and remove any lingering fishy odors.
Step 9
Place the prepared flounder pieces into the saltwater mixture and let them cure for about 10 minutes. After curing, lightly rinse the fish under cold water and pat dry. This step is crucial for removing fishiness.
Step 10
Cut the rehydrated seaweed into lengths of about 3-4 cm. This size is good for easy eating and prevents the seaweed from breaking down too much during cooking.
Step 11
In a deep pot, heat 1 Tbsp sesame oil over medium-low heat. Add 1 Tbsp minced garlic and 1 Tbsp soup soy sauce. Sauté until fragrant, allowing the garlic and soy sauce to coat evenly in the oil.
Step 12
Add the cut seaweed to the pot and stir-fry it with the seasoned oil for 2-3 minutes until well combined. Sautéing the seaweed deepens its flavor and enriches the broth.
Step 13
Pour in 6 cups (1.2 liters) of water and bring to a boil over high heat. Once boiling, reduce the heat to medium and skim off any foam or impurities that rise to the surface. You can adjust the amount of water to your preference.
Step 14
When the soup is boiling, carefully add the cured flounder pieces. Reduce the heat to medium and let it simmer gently, taking care not to stir too vigorously to prevent the fish from breaking apart.
Step 15
Add the seasoning: 1.5 Tbsp fish sauce, 2 Tbsp cooking wine, and 1/2 Tbsp plum extract. You can use additional soup soy sauce or salt to adjust the taste if you don’t have fish sauce. Plum extract adds a subtle sweetness and depth of flavor.
Step 16
Once the flounder is fully cooked, reduce the heat to low and simmer for another 10 minutes. This allows the flavors to meld together beautifully. Avoid overcooking, as the seaweed can become too soft.
Step 17
Taste the soup and adjust the seasoning with salt or soup soy sauce as needed. Serve the delicious Flounder and Seaweed Soup hot with a bowl of rice. Enjoy the wonderful harmony of fresh flounder and tender seaweed!
