Kim Dae-seok's Flounder Miyeokguk

• flounder 1 fish (750g)
• dried seaweed 35g
• sesame oil 1 tablespoon
• minced garlic 1 tablespoon
• soy sauce 2 tablespoons
• sand lance fish sauce 1 tablespoon
• mirin 2 tablespoons
• sea salt 2 tablespoons
• vinegar 1 tablespoon
• water 1.4L

Recipe 🍳

Cooking tips 💡

• Marinating flounder with vinegar and salt not only removes the fishy smell but also firms up the flesh, preventing it from breaking apart during cooking and keeping it chewy.
• Do not add all the water at once. First, use a small amount of water to simmer the seaweed thickly for 10 minutes—this produces a rich, bone broth-like seaweed stock.
• For households with young children or elderly members, remove the large bones and fins from the flounder after it’s fully cooked, then return it to the pot to reheat—making it much easier to eat.

Recommended for 🙋

• ⭐Those seeking a unique, refreshing clear fish seaweed soup alternative to beef seaweed soup.
• ⭐People interested in mastering a clean, non-fishy fish broth technique where the flesh stays intact.
• ⭐Individuals needing a warm, deeply flavored fish soup.