Dodari Ssukguk

About the dish

A South Sea spring where spring flounder meets new mugwort. As the saying goes, spring flounder and autumn gizzard shad — flounder plumps up in spring. Simmered clear with fragrant new mugwort, dodari-ssukguk is a signature spring delicacy of Tongyeong and the South Sea.

Key ingredient

Fine flounder (dodari) — a lean, easily digested spring white fish; essential amino acids aid recovery and growth; low-fat and high-protein. In season spring; mainly from the South Sea and Tongyeong.

Ingredients

Main: fine flounder, new mugwort, radish, scallion, anchovy-kelp stock · Seasoning: minced garlic, soup soy sauce, salt

Simple recipe

1. Cut the flounder into pieces and clean.
2. Make a clear stock with radish and kelp.
3. Add the flounder and cook.
4. Season with doenjang or soup soy sauce.
5. Add fragrant mugwort and serve as a spring delicacy.

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A Glass · Traditional pairing