Dodarissukguk || Flounder and Mugwort Soup, 木叶鲽鱼艾草汤, 木葉鰈魚艾草湯, メイタガレイとよもぎスープ, 도다리쑥국 1

Dodarissukguk is a traditional Korean soup that is particularly popular in the spring season. It’s a light and refreshing dish that combines the delicate flavor of flounder (dodari) with the aromatic and slightly bitter taste of mugwort (suk).

Key Ingredients:

• Flounder (dodari)
• Mugwort (suk)
• Radish
• Green onions
• Garlic
• Salt

Preparation:

1. Clean the Flounder: Thoroughly clean the flounder, removing its innards and scales.
2. Prepare the Mugwort: Wash the mugwort to remove any dirt or debris.
3. Boil the Broth: Boil radish and water in a pot.
4. Add Ingredients: Add the flounder, mugwort, green onions, garlic, and salt to the boiling broth.
5. Simmer: Simmer the soup until the flounder is cooked through and the flavors have blended.

Health Benefits:

• Rich in Nutrients: Both flounder and mugwort are excellent sources of vitamins, minerals, and antioxidants.
• Digestive Aid: Mugwort is known to aid digestion and soothe stomach discomfort.
• Detoxifying Properties: Mugwort is believed to have detoxifying properties.

Cultural Significance:

Dodarissukguk is often enjoyed in Korean households and restaurants during the spring season. It’s considered a seasonal delicacy and is believed to cleanse the body and prepare it for the warmer months.