Spicy and Refreshing Cod Stew (Dongtae-tang)
A Must-Try Winter Delicacy! Dongtae-tang with a Deliciously Clean and Spicy Broth
Perfect for those cold winter days when you crave a piping hot and invigorating soup! Dongtae-tang is an exceptional dish, ideal as a simple appetizer with drinks or an impressive dish for entertaining guests. Discover the secrets to its refreshingly clean and spicy broth!
Main Ingredients- 1 large pollack (cod), with innards and roe if available
- 1/2 piece of Korean radish (daikon)
- 1/2 onion
- 1 green onion
- 6-7 perilla leaves
Seasoning Ingredients- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1 tsp ginger powder
- 1 Tbsp cooking wine (mirin or cheongju)
- 1 tsp sugar (optional)
- Pinch of black pepper
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1 tsp ginger powder
- 1 Tbsp cooking wine (mirin or cheongju)
- 1 tsp sugar (optional)
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare one large pollack (cod). It’s convenient if you can ask the fishmonger to remove the innards (liver and intestine) and roe separately. Using cod with full roe will make the stew richer and more flavorful.
Step 2
Gently separate the prepared roe and innards from the cod while it’s submerged in cold water. Thoroughly rinse the cod to remove any remaining blood clots, dark membranes inside the cavity, and any sliminess from the skin. This meticulous cleaning is crucial for a clear broth free of fishy odors.
Step 3
Prepare the vegetables for a refreshing broth: slice the Korean radish thinly, shred the onion, cut the green onion diagonally, and slice the perilla leaves lengthwise into bite-sized pieces. If you don’t have perilla leaves, water parsley (minari) or garland chrysanthemum (ssukgat) can be used as alternatives.
Step 4
In a thick-bottomed pot, add 2 liters of water and the sliced Korean radish. Bring to a rolling boil and simmer for 5 minutes. Simmering the radish first extracts its refreshing flavor into the broth, which is a key technique. For an even richer taste, you can use rice water or anchovy-kelp broth instead of plain water.
Step 5
Once the water has simmered with the radish for 5 minutes, add the cleaned pollack. Stir in the minced garlic, gochugaru, and cooking wine. This step helps the seasonings penetrate the fish.
Step 6
Add the ginger powder and season with soup soy sauce. Add a teaspoon of sugar for a subtle sweetness and depth of flavor (you can omit the sugar if you prefer). Cover the pot and let it boil vigorously for 10 minutes to allow all the flavors to meld. The cod will cook and release its delicious essence into the broth.
Step 7
When the cod is partially cooked, add the sliced onion and green onion. Continue to boil for another 5 minutes. The natural sweetness and aroma from the vegetables will infuse the broth, enhancing its flavor.
Step 8
After boiling with the onion and green onion, add the separately reserved cod roe and innards. Cook the roe and innards briefly, as they can become mushy if overcooked. Add them towards the end of the cooking process.
Step 9
Finally, arrange the sliced perilla leaves attractively on top and immediately turn off the heat. The fresh aroma of the perilla leaves will elevate the overall flavor of the Dongtae-tang. Your delicious and invigorating Dongtae-tang with its clean, spicy broth is now complete! Enjoy it while it’s hot.
