Soups & Stews

Flounder and Mugwort Soup가자미쑥국

Name: Flounder and Mugwort Soup
Cuisine: Korean
Ingredients: 200 Water; 9 장 Doenjang; 4 대 Green onion; 6 Perilla seed powder

A hearty soup of flounder, clams, and mugwort simmered in a doenjang broth and finished with green onion and ground perilla seeds.

Ingredients

1
Remove the scales, innards, and fins from the flounder, then cut it into three pieces.
2
Dissolve the doenjang in the water and bring to a boil.
3
Add the flounder and clams and boil for another 20 minutes.
4
Add the mugwort and boil vigorously for 5 minutes.
5
Add the green onion and ground perilla seeds and simmer briefly.
6
Place the flounder and mugwort in a bowl first, then ladle the broth around them to serve.

Ingredient substitutions

Water: Broth adds more flavor where appropriate.
Doenjang: Red or awase miso is the closest common substitute, but it is usually sweeter and less pungent.
Green onion: Chives or a small amount of leek can work, with a different flavor.
Perilla seed powder: Ground sesame can add nuttiness, but the aroma and thickness will differ.

Nutrition & source