Rich Flatfish and Perilla Seed Dumpling Seaweed Soup
Nutritious and Revitalizing: A Recipe for Rich Flatfish, Perilla Seed, and Dumpling Seaweed Soup
This unique seaweed soup achieves a deep, rich flavor by simply adding fresh flatfish to water, without the need for a complicated broth. It’s a nourishing dish that’s both incredibly delicious and full of health benefits.
Main Ingredients- 150g fresh flatfish fillet
- 20g dried seaweed
- 15 glutinous rice dumplings (saeal)
- 3 Tbsp dehulled perilla seed powder
- 1.2L purified water
Seasoning Ingredients- 1 Tbsp soy sauce or Korean soup soy sauce (cheongganjang)
- 0.5 Tbsp salt
- 1 Tbsp perilla oil
- 0.5 Tbsp minced garlic
- 1/4 tsp black pepper
For the Dumplings (Saeal)- 50g glutinous rice flour
- 1.5 Tbsp hot water
- 2 pinches salt
- 1 Tbsp soy sauce or Korean soup soy sauce (cheongganjang)
- 0.5 Tbsp salt
- 1 Tbsp perilla oil
- 0.5 Tbsp minced garlic
- 1/4 tsp black pepper
For the Dumplings (Saeal)- 50g glutinous rice flour
- 1.5 Tbsp hot water
- 2 pinches salt
Cooking Instructions
Step 1
First, let’s make the chewy dumplings! Gradually add hot water to the glutinous rice flour while mixing until the dough comes together. Once it forms a cohesive ball, knead it well with your hands until smooth. Place the dough in a plastic bag and let it rest for about 10 minutes to become softer. Divide the rested dough into small, round dumpling shapes. (You can adjust the size according to your preference.)
Step 2
(For your information) Flatfish is a lean, high-protein fish that is easily digestible, making it a comfortable choice for people of all ages. Its rich omega-3 fatty acids can contribute to vascular health and help manage cholesterol levels. It’s also an excellent ingredient for growing children, those recovering from illness, and postpartum care.
Step 3
Soak the dried seaweed in cold water until fully rehydrated, then rinse thoroughly and squeeze out excess water. Cut the seaweed into bite-sized pieces. Heat a pan over medium-low heat, add 1 Tbsp of perilla oil, and sauté the soaked seaweed along with the minced garlic until softened and fragrant, being careful not to burn it. Stir-fry until the seaweed wilts and becomes tender.
Step 4
Once the seaweed is softened, pour in 1.2 liters of purified water and add the prepared flatfish pieces. Season with 1 Tbsp of soy sauce (or Korean soup soy sauce) and 0.5 Tbsp of salt. Cover the pot and bring to a boil over high heat for 10 minutes. When the flatfish is cooked, use a ladle to gently press down on the flatfish pieces against the bottom of the pot, breaking them into smaller flakes. (Even without making a separate broth, the flatfish will release enough essence to make the soup rich and flavorful.)
Step 5
After the flatfish has been somewhat broken down, add 3 Tbsp of dehulled perilla seed powder and the 15 prepared glutinous rice dumplings. Continue to simmer for another 5 minutes. Stir occasionally to prevent the perilla seed powder from clumping.
Step 6
When the glutinous rice dumplings float to the surface, indicating they are cooked, your delicious Flatfish and Perilla Seed Dumpling Seaweed Soup is ready! Stir in 1/4 tsp of black pepper just before turning off the heat to enhance the aroma.
Step 7
The completed soup offers a deep and rich flavor, reminiscent of a nourishing tonic, thanks to the refreshing essence from the flatfish and the nutty aroma of the perilla seeds.
Step 8
This Flatfish and Perilla Seed Dumpling Seaweed Soup has a distinct charm, different from traditional meat-broth-based seaweed soups. Its savory yet nutritious profile makes it an excellent choice for a special home-cooked meal.
Step 9
The preparation is simple, yet by adding fresh flatfish, you can create a delicacy that rivals any fortifying meal. Enjoy a richer and healthier meal by adding fresh flatfish to the universally loved seaweed soup!
