Kim Dae-seok's Flounder and Mugwort Soup

• flounder 2 fish (medium size)
• mugwort (wild mugwort) 200g
• traditional doenjang 1 tablespoon
• anchovy for broth as needed
• water 1.8L (+additional 200ml)
• minced garlic 1/2 tablespoon
• mirin 2 tablespoons
• green chili pepper 1
• soup soy sauce 1 tablespoon
• salt 1/2 tablespoon

Recipe 🍳

Cooking tips 💡

• Use wild mugwort instead of greenhouse-grown mugwort for a stronger aroma; mashing it into the doenjang enhances both flavor and fragrance.
• The slimy residue and fins on the flounder are major sources of fishy odor, so scrape them off thoroughly with a knife for a cleaner taste.
• For children or elderly individuals, remove bones before cooking to avoid choking hazards.

Recommended for 🙋

• ⭐Those who want to enjoy a rich nourishing soup using fresh spring flounder and mugwort.
• ⭐Those seeking a refreshing, clean-tasting fish soup without fishy odor.
• ⭐Those looking to intensify the unique aroma of mugwort.