Clear and Refreshing Pufferfish Stew (Bogeo Jiri Tang): A Deep Flavorful Recipe with Fresh Pufferfish and Clams
Clear and Refreshing Pufferfish Stew (Bogeo Jiri Tang)
Pufferfish (Bogeo) offers a unique texture and a wonderfully clear, refreshing broth, but its inherent toxicity can make it seem daunting to prepare at home. However, with readily available pre-cleaned pufferfish, you can easily create this delightful dish in your own kitchen. The port of Jumunjin is particularly famous for its pufferfish festivals and fresh catches, often sold already prepared. This guide will walk you through making a delicious and clear pufferfish stew using these convenient, cleaned fish. It’s perfect as a comforting hangover soup for the family or a special meal for any occasion!
Main Ingredients
- 1 whole cleaned pufferfish
- 1 portion of pufferfish roe (fresh and cleaned)
- 600g Ark shell clams (purged and fresh)
- 400g Korean radish (for a refreshing broth)
- 200g Korean parsley (Minari, for fresh aroma)
- 50g Winter melon or zucchini (for a touch of sweetness)
- 1 Shiitake mushroom (for umami)
- 1/2 stalk green onion (sliced diagonally)
- 2 Cheongyang chili peppers (for a mild spiciness)
- 3 Tbsp minced garlic (for flavor depth)
- 2 liters water (for the clear broth base)
Seasoning & Aromatics
- 1 Tbsp soy sauce or salt (adjust to taste)
- A little julienned ginger (to remove fishiness and add aroma)
- A pinch of black pepper (for finishing aroma)
- 1 Tbsp soy sauce or salt (adjust to taste)
- A little julienned ginger (to remove fishiness and add aroma)
- A pinch of black pepper (for finishing aroma)
Cooking Instructions
Step 1
Begin by placing the purged ark shell clams in 2 liters of cold water and bring it to a boil. As the clams start to open, add the Korean radish and winter melon (or zucchini), sliced into bite-sized pieces, along with the shiitake mushroom. This combination will form the base of your delicious and refreshing broth.
Step 2
Prepare the vegetables that will add freshness to your stew. Slice the green onion diagonally. Similarly, slice the Cheongyang chili peppers diagonally. Cut the Korean parsley (Minari) into 4-5 cm lengths. These vibrant ingredients will be added at the end to preserve their fresh flavor and texture.
Step 3
Now it’s time to add the star ingredient: the pufferfish. Gently rinse the cleaned pufferfish and cut it into manageable pieces (about 3-4 cm). Add these pieces to the simmering broth. Be careful not to overcook the pufferfish, as it can become mushy. As it cooks, it will release a clear, flavorful essence into the broth.
Step 4
Once the pufferfish has cooked for about 20 minutes, add the pufferfish roe (inner organs) to the pot. Continue to simmer for another 10 minutes. The roe adds a rich, creamy texture and deepens the flavor, but avoid overcooking it, which can make the broth cloudy. Add the julienned ginger at this stage to help eliminate any fishy odors and enhance the aromatic profile.
Step 5
Finally, taste the broth and adjust the seasoning. Add soy sauce or salt, starting with about 1 tablespoon, and add more as needed to suit your preference. Gently stir in the prepared Korean parsley (Minari), diagonal slices of green onion, and Cheongyang chili peppers. Simmer briefly for just a minute or two to wilt the greens. Finish with a pinch of black pepper for an extra aromatic touch. Your delicious and refreshing pufferfish stew is ready to be enjoyed hot!
