Spring limited limited menu ~ How to make Chamjagami mugwort sou
It's time to enjoy Dodari mugwort soup around the time when mugwort is going to rise lightly. However, it was hard to get a drumstick, so instead, I bought Chamjagari, which is in season these days, put Jindo mugwort in and boiled it, and it was so cool and delicious that it was no different from Yeoldodari mugwort soup. Dodari is actually one of the kinds of flounder, and I'm not jealous of Yeoldari mugwort soup because of its good cost-effectiveness and taste. Since it's Jindo mugwort, it's light and smells good, so it's boiled with mugwort soup Mugwort melts and flounder melts. Fishy taste? I don't have one You can only taste it in this short period of spring It's a limited menu. These days, when mugwort is tender and flounder is in season, I highly recommend you one radish mugwort soup that you are envious of^^
2 serving
Within 60 minutes
Tina소울푸드
Ingredients
  • Sand dab
    3ea
  • anchovy broth
    700ml
  • Mugwort
    2.5cup
  • Radish
    1/4piece
  • onion
    1/4ea
  • Garlic
    2piece
  • Ginger
    little
  • Scallions
    1piece
  • Soju
    1spoon
  • Korean style soy sauce
    1spoon
  • fish sauce
    1spoon
  • ground pepper
    little
Cooking Steps
STEP 1/14
Wash the flounder with water, cut off the fins and tail, and scratch the front and back scales from tail to head with the abalone shell.
STEP 2/14
Remove internal organs and drain blood through bones.
STEP 3/14
Add salt to the flounder and marinate for about 30 minutes.
STEP 4/14
Trim mugwort and soak it in water and wash it 4-5 times.
STEP 5/14
Drain mugwort through a sieve.
STEP 6/14
Please boil the anchovy kelp stock.
STEP 7/14
I'd like radish and onion slices, please.
STEP 8/14
Chop red pepper and green onion and chop garlic and ginger.
STEP 9/14
Put the radish in the broth
Let's boil it for 5 minutes
STEP 10/14
Add the onions, please.
STEP 11/14
Add soy sauce and fish sauce to the broth, wash the flounder, and cut it in half.
STEP 12/14
Add a spoonful of soju, green onion and garlic, and boil for about 10 minutes.
STEP 13/14
Add mugwort and pepper, please.
STEP 14/14
Bring it to a boil and turn off the heat
- You need to remove the blood from the internal organs and bones to prevent the fishy smell. - If you use abalone shells when scratching scales, it's comfortable because the scales don't pop. - To maintain the scent, add mugwort at the end and boil it for a while.
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