Clear and Refreshing Cod Soup (Daegu-tang)
How to Make a Deliciously Clear and Revitalizing Cod Soup!
Craving a light and clear fish soup, I bought a fresh cod and made a spicy version with chili peppers. This white fish soup is mild yet savory, making it a great option for families, and especially perfect for alleviating a hangover! Here’s how to make this wonderfully comforting dish.
Ingredients
- 2/3 of a prepared cod (cut into chunks for soup)
- 1/4 piece of radish (approx. 150g)
- 1/2 stalk of green onion
- 1 handful of bean sprouts (approx. 100g)
- 1 chili pepper (e.g., Korean Cheongyang chili)
- 1 red chili pepper
- 1 L water (or 1 L anchovy-kelp broth)
- 1 packet of dried anchovy and kelp stock mix
- 1 Tbsp soy sauce (soup soy sauce)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp salted shrimp (for broth)
- 1 Tbsp minced garlic
- 1/2 Tbsp plum extract
Cooking Instructions
Step 1
I prepared cod that was already cut into pieces at the market, perfect for making soup. About 2/3 of a medium-sized cod is good for 2-3 servings. If you’re sensitive to fishy smells, make sure to clean out any fins and internal organs and give it a quick rinse in cold water.
Step 2
The radish is key for a refreshing broth. Slice it into medium-sized pieces, about 0.5cm thick, or into fairly large squares. Avoid slicing it too thinly, as it might break apart during cooking.
Step 3
Slice the green onion diagonally. Prepare the red and chili peppers by removing the seeds and slicing them diagonally as well. This adds color and a pleasant spiciness. Feel free to adjust the amount of chili peppers to your liking.
Step 4
Mina (Korean parsley) adds a wonderful aroma to cod soup. Cut it into manageable lengths of about 5cm. It’s best added towards the end to preserve its fresh flavor and aroma.
Step 5
Wash the fresh bean sprouts thoroughly under running water 2-3 times, discarding any damaged parts. After washing, drain them well to remove excess water.
Step 6
When you want to make soup without the hassle of making broth from scratch, a commercial anchovy and kelp stock pack is a great shortcut to achieve a deep, flavorful broth. Have one ready for the base of your soup.
Step 7
In a pot, combine 1L of water, the stock pack, and the sliced radish. Bring it to a boil over high heat.
Step 8
Once the water boils and the radish starts to turn translucent, add 1 Tbsp of soup soy sauce and 1 Tbsp of fish sauce. This combination adds a rich umami flavor to the broth.
Step 9
After simmering for a bit, remove the stock pack. It’s best to remove it within about 15 minutes of boiling to prevent the broth from developing a bitter taste. Then, add 1 Tbsp of salted shrimp for a savory depth and to adjust the seasoning.
Step 10
When the broth returns to a boil, carefully add the prepared cod pieces. Handle them gently to avoid breaking them apart.
Step 11
Add 1 Tbsp of minced garlic to eliminate any fishy odor and enhance the flavor. Also, add 1/2 Tbsp of plum extract to help balance the flavors and reduce any gaminess.
Step 12
Once the soup is bubbling again, add the bean sprouts, sliced green onions, red chili pepper, and chili pepper.
Step 13
After adding all the ingredients, reduce the heat to medium-low and simmer for another 5-7 minutes. This allows the cod to absorb the flavors and the bean sprouts to cook to a crisp-tender texture. Taste the broth and season with salt if needed.
Step 14
Finally, add the chopped mina (Korean parsley) and simmer for a brief moment to finish the soup.
Step 15
Your delicious cod soup, with its clear and refreshing broth and tender fish, is ready! Enjoy it piping hot for a truly revitalizing experience.
