Soup & Stew

Flounder & Mugwort Doenjang Soup

Name: Flounder & Mugwort Doenjang Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Flounder (gajami); 15 g Venus clams; 20 g Mugwort (ssuk); 200 g Water; 9 g Doenjang (soybean paste); 4 g Green onion; 6 g Perilla seed powder

가자미쑥국

A fragrant spring soup of flounder and venus clams simmered in light doenjang broth with fresh mugwort, finished with green onion and perilla powder. Using stone flounder (dodari) instead gives an even cleaner flavor.

🇰🇷 A twist on Doenjang Jjigae — see the classic soybean paste stew recipe →

10mPrep

30mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

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📘 Cooking basics for this recipe

Korean Recipe Measurements: Spoons, Cups, Grams and SaltHow to read Korean recipe amounts, convert grams to spoons and choose the right salt

📝 Step-by-Step Instructions

Remove the flounder's scales, innards and fins and cut into thirds.

Flounder & Mugwort Doenjang Soup — step 1

Dissolve the doenjang in the water and bring to a boil.

Flounder & Mugwort Doenjang Soup — step 2

Add the flounder and clams and simmer for 20 more minutes.

Flounder & Mugwort Doenjang Soup — step 3

Add the mugwort and boil hard for 5 minutes.

Flounder & Mugwort Doenjang Soup — step 4

Add the green onion and perilla seed powder and simmer briefly.

Flounder & Mugwort Doenjang Soup — step 5

Place the flounder and mugwort in a bowl first and pour the broth beside them.

Flounder & Mugwort Doenjang Soup — step 6

📊 Nutrition Facts (per serving)

123.4Calories (kcal)

3.7 gCarbs

15.2 gProtein

4.9 gFat

567.7 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.