Cod Fish and Fermented Shrimp Stew (Kodari Saeujeot Jjigae)
#SemiDriedCodFish #SaewooJeotStew #ClearCodFishSoup #HowToMakeCodFishStew
Enjoy a clear and refreshing cod fish stew made with semi-dried cod and seasoned with fermented shrimp (saeujeot). This simple yet flavorful stew showcases the deep, savory taste of cod fish, offering a clean and invigorating broth that’s perfect for any meal. Discover the delightful essence of Korean comfort food!
Ingredients- 1 semi-dried cod fish
- 1/2 block firm tofu
- 1/2 cup cooking wine (like Cheongju)
- 1 bag bean sprouts (approx. 100g)
- Homemade broth (or anchovy-kelp broth)
- 1 stalk green onion
- 1 tablespoon minced garlic
- 1 Korean chili pepper (Cheongyang chili)
- A small piece of radish (thinly sliced)
- 2 tablespoons salted fermented shrimp (saeujeot)
Cooking Instructions
Step 1
First, prepare a clear and refreshing broth. In a pot, combine water with ingredients like natural seasonings, green onion roots, dried shrimp heads, and shiitake mushroom stems (if making homemade broth, or use pre-made anchovy-kelp broth). Bring to a boil, then add the thinly sliced radish, diagonally sliced Korean chili pepper, and roughly chopped green onion. Simmer further to allow the vegetables to infuse their flavors into the broth.
Step 2
Prepare the semi-dried cod fish by removing the tail and head, then cutting the body into about three bite-sized pieces. To eliminate any potential fishiness, soak the cod pieces in 1/2 cup of cooking wine (Cheongju) for about 30 minutes. This step not only removes any gamey odors but also tenderizes the fish.
Step 3
Once the prepared broth is at a rolling boil, gently rinse the cod pieces that were soaking in cooking wine. Then, carefully add the rinsed cod to the boiling broth. Rinsing the cod removes any residual impurities, ensuring a cleaner-tasting soup.
Step 4
After adding the cod and bringing the broth back to a boil, toss in the thoroughly washed bean sprouts. It’s crucial to cover the pot and let it simmer. This helps to lock in the refreshing flavor of the bean sprouts and the essence of the cod, integrating them harmoniously into the broth. (Tip: Avoid boiling with the lid open after adding bean sprouts, as it can allow fishy odors to escape!)
Step 5
Once the cod and bean sprouts are cooked, add the tofu cut into cubes. Finally, season the stew with 2 tablespoons of salted fermented shrimp (saeujeot). Saeujeot adds a wonderful umami depth and contributes to a richer, more refreshing broth. Taste and adjust the seasoning by adding more saeujeot if needed. Your deliciously spicy, savory, refreshing, and deeply flavored cod and saeujeot stew is now ready!
Step 6
Ladle the finished cod and saeujeot stew generously into a serving bowl. Garnish with freshly chopped green onion for a touch of color and freshness. Enjoy this deeply flavored cod stew, characterized by its lack of fishiness, a pleasant spiciness from the Korean chili pepper, and the rich umami of saeujeot. Using saeujeot to season clear stews made with semi-dried fish is a secret to unlocking their full, delightful flavor!
