Refreshing Flatfish and Seaweed Soup
This Soup is So Refreshing! Flatfish and Seaweed Soup Made with Spring Season Flatfish
Spring brings to mind the precious flatfish! While it’s delicious with added foraged greens (ssuk), today we’re making a refreshing and flavorful seaweed soup with flatfish. The deep, clean taste of the broth is simply exquisite, a flavor you won’t forget once you’ve tried it. This magical soup will have you finishing your bowl of rice in no time. Let’s get cooking!
Main Ingredients- 1 prepared flatfish (approx. 700g)
- 1/3 Tbsp roasted salt (for seasoning)
- 4 handfuls fresh seaweed (approx. 200g)
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 3 Tbsp soup soy sauce (Guk-ganjang)
- 5 cups kelp and anchovy broth (1,000ml)
- 10 cups water (2,000ml)
Cooking Instructions
Step 1
Prepare one whole flatfish (about 700g), cleaned. Remove the scales, cut off the head and fins, and then portion it into bite-sized pieces. Sprinkle 1/3 tablespoon of roasted salt evenly on both sides of the prepared flatfish for preliminary seasoning. This step helps firm up the fish meat and enhances its savory flavor.
Step 2
Soak the fresh seaweed in water for about 20-30 minutes until fully hydrated. Afterwards, rinse it gently under running water 3-4 times by swishing it around. This will soften the seaweed and remove any grit.
Step 3
Cut the cleaned seaweed into manageable pieces, about 3-4 cm wide, similar to how you’d cut kimchi. Cutting it too thin might cause it to clump together when boiling, so aim for a moderate size.
Step 4
Cut the flatfish, which has been seasoned with salt, into appropriate bite-sized pieces as well. Double-check for any small bones.
Step 5
Heat a deep pot over medium heat and add 2 tablespoons of sesame oil. Once the sesame oil is warm, add 1 tablespoon of minced garlic and stir-fry until fragrant, being careful not to burn it.
Step 6
When the aromatic garlic scent rises, add all 4 handfuls of the prepared fresh seaweed to the pot and stir-fry together. Continue to sauté until the seaweed wilts down.
Step 7
After about half of the seaweed has been stir-fried, add 3 tablespoons of soup soy sauce (Guk-ganjang) to season it further. Stir-frying with soup soy sauce adds depth of flavor and a richer color to the seaweed. Continue to cook for another 1-2 minutes to allow the flavors to meld.
Step 8
Sauté the seaweed until it turns a vibrant green and is fully cooked. This step significantly enhances the depth and smoothness of the final broth.
Step 9
Pour in the 5 cups (1,000ml) of kelp and anchovy broth and 10 cups (2,000ml) of water into the pot with the well-stir-fried seaweed. Bring it to a boil over high heat.
Step 10
Once the soup comes to a rolling boil, reduce the heat to medium-low. Let it simmer gently to allow the flavors to infuse thoroughly into the broth. The natural sweetness and umami from the fresh seaweed will develop during this stage (approx. 10-15 minutes).
Step 11
When the broth has developed its flavor, increase the heat back to high. Once the soup is boiling vigorously again, carefully add the prepared flatfish pieces.
Step 12
After adding the flatfish and bringing the soup back to a boil, cook over high heat for only about 3-5 minutes. Flatfish can become mushy and lose flavor if overcooked, so be mindful of the cooking time. The refreshing and clean taste of the flatfish will quickly infuse into the broth. Taste the soup; it might already be perfectly seasoned from the initial salt added to the fish. If needed, add more salt to your preference.
