Lee Jung-hyun's Spring Seasonal Korean Fine Dining Recipe
This is a special Korean course meal personally prepared by Lee Jung-hyun for esteemed guests, utilizing seasonal ingredients such as flounder (dodari) and mugwort (ssuk).
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This is a clear, refreshing soup that captures the cool and deep flavors of spring seasonal flounder and mugwort.
📝 Editor's Notes
Dotari Ssukguk (Flounder and Mugwort Soup) is a clear and refreshing soup brimming with the flavors of spring.
Seasonal flounder (dotari) and fragrant mugwort (ssuk) come together to offer a profound, natural taste.
It's characterized by highlighting the inherent flavors of its ingredients without complex seasonings, and the clean taste of the clear broth is exquisite.
The difficulty level is moderate; anyone can make a splendid dish with a little attention to preparing fresh ingredients.
It's highly recommended, especially for those who love seafood or want to stimulate their appetite in spring.
Served on a warm spring day, it will be a comforting bowl for both body and mind for the whole family.
🛒 Ingredient Tips
When choosing flounder (dotari), look for firm flesh, clear eyes, and neat scales.
It tastes best and is most nutritious during its spring season.
For mugwort (ssuk), it's important to select tender, soft leaves with a strong aroma.
Avoid overly fibrous mugwort, which can be tough.
Fresh mugwort should have greenish stems and un-wilted leaves.
For Korean radish, choose one that is firm, smooth-skinned, and heavy for its size.
Opt for radishes without blemishes on the skin and a bright white color, which will help create a refreshing broth.
🔄 Substitution Guide
If flounder (dotari) is difficult to find or too expensive, you can substitute it with other white fish like turbot or cod.
Turbot offers a similar mild flavor to flounder but with slightly softer flesh, while cod can provide a richer umami taste.
Instead of mugwort (ssuk), you can use other spring greens like shepherd's purse (naengi) or wild chives (dallae).
Shepherd's purse offers a distinct aroma and crisp texture different from mugwort, while wild chives can add a pungent kick to the broth.
However, please note that the taste, aroma, and texture of the soup may vary depending on the substitute ingredients.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking points are preparing the flounder and removing any fishy odor.
Washing the flounder in vinegar water is key to eliminating fishy smells and firming up the flesh, so remember this step.
Second, ensure the broth is thoroughly infused.
Boiling dried anchovies, shiitake mushrooms, and dried kelp (dashima) for 10 minutes creates a deep flavor that makes the soup much more refreshing.
Lastly, to maintain a clear broth, be sure to periodically skim off any impurities that float to the surface while the soup is boiling.
By following these three tips, you can successfully create delicious Dotari Ssukguk without fail.
👨🍳 Directions
Prepare the ingredients: Slice the Cheongyang chili pepper (청양고추) and red chili pepper diagonally, chop the green onion, and slice the Korean radish into square, thin pieces (nabak썰기).
Remove tough stems and withered leaves from the mugwort. In a bowl, soak the mugwort in water with a splash of vinegar for 10 minutes. Afterwards, rinse the mugwort thoroughly and drain it in a colander.
Using a peeler or the back of a knife, scrape off the scales from the flounder, moving from tail to head. Cut off the head with a diagonal incision and remove the internal organs by hand. Trim the tail and fins.
Cut the flounder into 3-4 pieces. Rinse them thoroughly in water with a splash of vinegar.
In a pot, add 1.5 L of water, 7 dried anchovies for broth, 2 dried shiitake mushrooms, and 1 piece of dried kelp (dashima). Bring to a boil and simmer for 10 minutes.
Once the broth is flavorful, remove and discard the solid ingredients using a sieve.
Add the sliced Korean radish, 2 tbsp of minced garlic, and the prepared flounder to the broth. Boil over high heat for 20 minutes.
After 20 minutes, season with a pinch of salt to taste.
Add the diagonally sliced Cheongyang chili pepper (청양고추) and red chili pepper, and chopped green onion. Bring to a boil for another moment.
Finally, add the prepared mugwort and boil for 1 more minute. Your Dotari Ssukguk is complete!
💡 Tips
To ensure a clear broth, periodically skim off any impurities that rise to the surface.
Washing the flounder in vinegar water helps remove any fishy odor, firm up the flesh for a plump texture, and also has a sanitizing effect.
📦 Storage & Reuse
For best results, store leftover Dotari Ssukguk in an airtight container in the refrigerator and consume within 2-3 days.
It's recommended to eat it as soon as possible, as the mugwort aroma can intensify, or the broth may become cloudy.
Freezing is not recommended, as the fish may become dry and flaky upon thawing, and the mugwort's texture may soften.
When reheating leftover soup, warm it gently over low heat, being careful not to overcook, as this can cause the fish to break apart or the mugwort to become mushy.
Leftover mugwort can be blanched and seasoned as a side dish (namul) or added to doenjangguk (Korean soybean paste soup).
🥢 Who This Is For
This Dotari Ssukguk is perfect for the whole family, especially during the spring season when you need an energy boost or your appetite is low.
It's particularly recommended for those who prefer clear and refreshing soups.
Side dishes that pair well include plain seasoned vegetable dishes (namul) or various types of kimchi.
Served with freshly cooked warm rice, it will be an even more satisfying and hearty meal.
🔥 Nutrition Info
Per serving, Dotari Ssukguk is estimated to contain approximately 300-350 kcal.
Flounder (dotari) is a high-protein, low-fat food, providing about 25-30g of protein and 5-10g of fat.
Carbohydrates, from the mugwort (ssuk) and Korean radish (무) providing dietary fiber and a small amount of sugar, would be around 10-15g.
Notably, flounder is rich in B vitamins and essential amino acids, while mugwort is abundant in vitamins A, C, calcium, and iron, aiding in immune enhancement and fatigue relief.
Korean radish contains many digestive enzymes, making this a nutritionally balanced and healthy dish.
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