Rockfish and Mugwort Soup: A Spring Tonic with Deep, Refreshing Broth
A Truly Delicious Rockfish and Mugwort Soup Recipe, Even Better Than Flounder and Mugwort Soup! This Spring Elixir Will Boost Your Energy.
I made this rockfish and mugwort soup using rockfish my husband caught while fishing about a month ago. The unique slightly bitter taste of mugwort combined with the rich, savory broth from the rockfish was absolutely delicious. It was the best mugwort soup I’ve ever had. It’s a taste that lingers and keeps you wanting more.
Main Ingredients
- 1 Rockfish (about 1 lb/450g), cleaned
- 100g Fresh Mugwort leaves
- 1 L Water
- 130g Daikon Radish, sliced thinly
- 15g Green Onion, sliced diagonally
- 1/2 Green Chili Pepper, sliced diagonally (optional, for heat)
- 1/2 Red Chili Pepper, sliced diagonally (for color)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1/2 Tbsp Fish Sauce or Anchovy Extract (for umami)
- 1/2 tsp White Pepper Powder
- 1 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Minced Garlic
Broth Ingredients
- 7 Dried Anchovies, guts removed
- 2 Dried Frigate Tunas (or other small dried fish)
- 1 Dried Leek Root
- 2 Slices Fresh Ginger
- A small handful of Onion Skins
- 6 Slices Daikon Radish
- 7 Dried Anchovies, guts removed
- 2 Dried Frigate Tunas (or other small dried fish)
- 1 Dried Leek Root
- 2 Slices Fresh Ginger
- A small handful of Onion Skins
- 6 Slices Daikon Radish
Cooking Instructions
Step 1
Prepare the mugwort. Remove any yellow or wilted leaves and the tough stem ends. If the mugwort sprigs are very long, trim them down. Overly long stems can become tough and less enjoyable when cooked.
Step 2
Mugwort often has soil on it, so wash it thoroughly under cold running water multiple times. After washing, place the mugwort in a colander to drain well. This prevents excess water from diluting the soup.
Step 3
Thoroughly clean the rockfish, removing all innards and scales. Pay extra attention to the head and belly area, as these parts tend to have more scales. Use a knife or a scaler to meticulously remove them.
Step 4
Rinse the cleaned rockfish under cold running water. Make sure to wash away any coagulated blood or slimy residue inside the cavity; this is crucial for a clean-tasting broth. Drain the fish well in a colander.
Step 5
If there’s any remaining blood or moisture on the fish surface, gently pat it dry with paper towels or a clean kitchen cloth. Wiping the entire fish dry helps eliminate any fishy odor and ensures a clearer broth.
Step 6
Score the sides of the rockfish with 2-3 shallow cuts. This helps the seasonings penetrate better and allows the fish to cook more evenly while keeping its shape.
Step 7
Let’s prepare the broth pack for maximum flavor. Place the dried anchovies (guts removed), onion skins, dried frigate tunas, daikon radish slices, leek root, and ginger slices into a stock bag or cheesecloth and tie it securely.
Step 8
Pour 1 liter of water into a pot and add the prepared broth pack. Simmering this initially will create a much deeper and more refreshing base for your soup.
Step 9
Once the broth starts to boil, add the sliced daikon radish. Dissolve the doenjang (soybean paste) by sifting it through a fine-mesh sieve into the pot. Let this simmer gently over medium heat.
Step 10
After the broth has simmered and infused its flavor (about 10-15 minutes), remove and discard the broth pack. Add the prepared rockfish, mirin, guk-ganjang, white pepper, fish sauce, and minced garlic to the pot. Cook over medium heat.
Step 11
Once the rockfish is cooked through and tender (about 5-7 minutes), add the fresh mugwort. Mugwort cooks very quickly and can become tough if overcooked. Add it and simmer for just 1-2 minutes more to preserve its delicate flavor and texture.
Step 12
Finally, add the diagonally sliced green onions, green chili pepper, and red chili pepper. Let it simmer for another minute to allow the flavors to meld. This completes your delicious rockfish and mugwort soup! For a spicier kick, feel free to add more green chilies.
