Daegutang (Korean Clear Cod Soup)
Daegutang is a clear Korean soup made by simmering tender fresh cod in an anchovy-and-kelp broth. Radish gives the broth a clean, refreshing sweetness while ginger juice and mirin tame any fishiness, resulting in a light, soothing bowl that warms you up on a chilly day.
Ingredients
Ingredients
- Fresh cod1 whole
- Korean radish1 chunk
- Water parsley (minari)1 handful
- Green onion1 stalk
- Shiitake mushroomA little
- Red chili pepper1
- Dried anchovies10
- Dried kelp2 pieces
Seasoning
- Minced garlic2 spoons
- Ginger juice1 tsp
- Mirin1 spoon
- Sea salt1/2 spoon
Directions
- 1
Trim the fins off the fresh cod, rinse it clean, and cut it into bite-sized pieces. Slice the radish into thin squares and cut the green onion and water parsley into 5 cm lengths.
- 2
In a pot, combine water, dried anchovies, and kelp, and simmer to make a broth.
- 3
Once the broth comes to a boil, remove the anchovies and kelp, then add the sliced radish and let it cook first.
- 4
When the radish turns translucent, add the prepared cod and bring to a quick boil. Skim off any foam that rises for a clean broth.
- 5
When the broth is boiling hard, season with sea salt and add mirin and ginger juice to cut any fishiness. Then add the minced garlic, shiitake mushroom, green onion, and red chili.
- 6
Just before serving, top with the water parsley to finish.
Tips
For a clear soup (jiri), don't season it from the start—adjust the salt only at the very end so it doesn't turn out too salty. Add the fish only once the broth is boiling to keep the fishy smell down.