Korean Flounder Seaweed Soup
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
On Korea's east coast, seaweed soup for new mothers is sometimes made with a whole flounder instead of beef.
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The seaweed is stir-fried in sesame oil before the water is poured in, and the flounder, blanched briefly to take away any fishiness, joins it whole, seasoned with soy sauce and garlic.
Ingredients
Instructions
- 1
Soak 30 g dried seaweed in cold water for 20 minutes, then rinse it several times and squeeze out the excess water.
Cut it into bite-size lengths, and slice 2 garlic cloves thinly so they season the broth evenly.
- 2
Blanch 1 whole flounder in boiling water for only 20-30 seconds.
When the surface turns slightly white, lift it out, rinse away blood and foam, and handle it gently so the delicate flesh stays intact.
- 3
Warm 1 teaspoon sesame oil in a pot over medium heat, then add the seaweed and stir-fry for about 2 minutes.
Stop before it scorches, when the color brightens and the raw sea aroma turns nutty.
- 4
Pour in 800 ml water and loosen any seaweed stuck to the bottom, then add the whole flounder.
Bring it up over medium heat, then lower to a gentle simmer so the broth stays clean rather than cloudy.
- 5
Add 1 tablespoon soy sauce and the sliced garlic, then simmer gently for 10-15 minutes.
Skim foam as it appears, and avoid stirring the flounder around so the flesh does not scatter through the soup.
- 6
Turn off the heat when the broth looks lightly milky and the flounder flakes gently with chopsticks.
Ladle seaweed and broth into bowls, set the fish on top carefully, and serve while hot.
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