Flounder and Mugwort Soup recipe - ingredients, nutrition and when to eat it
Flounder and Mugwort Soup is a Jeju-style soup made by simmering mild flounder with spring mugwort.
Flounder and Mugwort Soup is a Jeju-style soup made by simmering mild flounder with spring mugwort. The fragrant mugwort and refreshing flavor of the fish pair well with rice for lunch or dinner.
Soups & stews · 30 minutes to cook
Nutrition (per 732g serving): 140.7 kcal · protein 23.5g · carbohydrate 10.7g · fat 1.3g · sodium 1547.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mugwort can lose its aroma if cooked too long, so add it near the end.
Tips: Pat the flounder dry with a paper towel before adding it to the broth for a cleaner finish.
Tips: Mix the doenjang with a little broth through a sieve so no lumps remain.
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Ingredients (1 serving)
- Flounder — 100 g
- Mugwort — 30 g
- Korean radish — 60 g
- Water — 500 ml
- Kelp — 5 g
- Korean soybean paste — 0.5 Tbsp
- Garlic — 1 tsp
- Green onion — 20 g
- Salt — 0.5 tsp