Clear Cod Soup (Daegu-tang)
Golden Recipe for a Refreshing Cod Soup
Elevate your meal with this comforting Cod Soup! This recipe guarantees a refreshingly clear and flavorful broth that will brighten any table. Perfect as a satisfying meal opener or a hearty side dish, its delicate flavor profile and tender fish make it an ideal choice.
Main Ingredients- 2 large cods, cleaned and cut into pieces
- 1 block of firm tofu, cut into bite-sized cubes
- 1/4 daikon radish, peeled and cut into chunks
- 2 shiitake mushrooms, stems removed and sliced
- 1 pack enoki mushrooms, root end trimmed
- 1/2 stalk of leek (white part), cut into 2-inch lengths
- 2 Korean chili peppers, sliced diagonally
Cooking Instructions
Step 1
In a pot, combine 8 cups of water, dried anchovies (gutted), dried kelp, large chunks of daikon radish, and the white ends of the leek. Bring to a boil over high heat. Once boiling, remove the kelp and reduce heat to medium-low. Simmer for 15-20 minutes to create a rich broth. Strain the broth, discarding the solids.
Step 2
Rinse the cleaned cod pieces thoroughly under cold running water to remove any remaining blood or impurities. Ensure the cavity is clean to prevent any fishy odor.
Step 3
Prepare the mushrooms: remove the stems from the shiitake mushrooms and slice them thinly. Trim the root end of the enoki mushrooms.
Step 4
Gently rub the rinsed cod pieces with 1 tablespoon of coarse sea salt and let them sit for about 10 minutes. This step helps firm up the fish and remove any lingering gaminess.
Step 5
Slice the onion into thin strips. Slice the Korean chili peppers diagonally for a touch of heat.
Step 6
Cut the tofu into bite-sized cubes, ready to be added to the soup.
Step 7
Strain the prepared broth, removing the anchovies, kelp, and leek ends to ensure a clear soup base.
Step 8
To the clear broth, add the chunked daikon radish and the cod heads (if using separate ones for the soup, not the ones used for broth). Bring to a boil over high heat. Adding the heads now will infuse more flavor into the soup.
Step 9
Once the daikon radish becomes translucent and tender, add the cod pieces and sliced onions to the pot. The cod heads will cook and release more savory essence into the broth.
Step 10
When the soup comes to a rolling boil, reduce the heat to medium. Add 1 tablespoon of minced garlic and 1 tablespoon of salted shrimp (including the brine for extra flavor). Stir well.
Step 11
Add 1 tablespoon of cooking wine (like Mirin or Mishyang) to eliminate any fishy smell. Then, stir in 2 tablespoons of soy sauce for soup (Guk-ganjang) for a deeper umami flavor. Taste and adjust with more soy sauce if needed.
Step 12
Finally, add the cut leek (white parts) and diagonally sliced Korean chili peppers. Let it simmer for a short while longer to enhance the refreshing and spicy notes.
Step 13
Add the prepared enoki mushrooms, shiitake mushrooms, and tofu cubes. Simmer gently until everything is heated through. Be careful not to overcook, as the ingredients might break apart.
Step 14
Taste the soup and adjust seasoning with salt if necessary. If you desire more heat, add another tablespoon of chili powder and stir well. A pinch of black pepper can also be added for extra aroma.
Step 15
And there you have it – a delicious and invigorating Cod Soup is ready! Enjoy it piping hot with a bowl of steamed rice.
