Spicy and Refreshing Codfish Stew (Daegu Maeuntang)
Spicy and Refreshing Codfish Stew
As the chilly weather begins, a hot and spicy, yet refreshing Codfish Stew (Daegu Maeuntang) comes to mind. Enjoy a warm meal with this recipe, featuring the delightful combination of a clear, invigorating broth and tender cod flesh. I’ll provide detailed tips to help you achieve a deep and clean flavor without complicated steps.
Main Ingredients- 1 fresh cod (about 1-1.5 kg, cleaned and gutted)
- 1 piece of Korean radish (mu, about 150g)
- 1 handful of bean sprouts (about 100g)
- 1/2 handful of water parsley (minari, about 50g)
- 1 pack of enoki mushrooms (100g)
- 1/4 Korean zucchini (aehobak)
- 15cm leek
- 1 red chili pepper
Spicy Seasoning Paste- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Cooking wine (Mirin or similar)
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 2 Tbsp Minced garlic
- A pinch of minced ginger (about 1/2 tsp)
- A little sea salt (to adjust seasoning)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Cooking wine (Mirin or similar)
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- 2 Tbsp Minced garlic
- A pinch of minced ginger (about 1/2 tsp)
- A little sea salt (to adjust seasoning)
Cooking Instructions
Step 1
First, rinse the cod thoroughly under running water and remove the fins and internal organs. Cut it into bite-sized pieces (about 3-4cm thick) on a diagonal. You can soak the fish in rice water or cold water for a bit to remove any gaminess.
Step 2
To create a refreshing and deep broth, let’s make the broth. In a pot, add about 1.5L of water, dried anchovies, and kelp. Bring it to a boil. Once boiling, remove the kelp and let it simmer over medium-low heat for another 10 minutes to complete the anchovy broth. If you prefer not to use anchovies and kelp, you can use store-bought broth or plain water.
Step 3
While the broth is simmering, prepare the vegetables. Slice the Korean radish thinly (about 0.3cm thick) and the zucchini into half-moon shapes. Separate the white and green parts of the leek and slice them diagonally. Slice the red chili pepper diagonally as well. Remove the base of the enoki mushrooms and separate them into strands. Wash the water parsley and cut it into 5cm lengths.
Step 4
Once the broth is boiling, add the sliced Korean radish and cook for about 5-7 minutes until the radish becomes translucent and tender. Ensuring the radish is well-cooked will enhance the broth’s refreshing taste.
Step 5
In a bowl, combine 3 Tbsp of gochugaru, 1 Tbsp of soup soy sauce, 2 Tbsp of cooking wine, 2 Tbsp of minced garlic, and a pinch of minced ginger. Mix well to create the seasoning paste. Be careful not to add too much ginger, as its flavor can be strong; adjust as you go.
Step 6
When the radish is cooked, add the zucchini, the white parts of the leek, and the bean sprouts. Cook them together. Avoid overcooking the bean sprouts, as they will lose their crispiness; cook for only about 2-3 minutes after adding them.
Step 7
When the soup returns to a boil, add the prepared cod and cook until the fish is tender, about 5 minutes. If you wish to add other seafood like shrimp or clams, add them at this stage as well.
Step 8
When the fish is almost cooked, add the prepared seasoning paste to the pot and stir to dissolve it evenly. Make sure the seasoning is well distributed.
Step 9
Finally, add the water parsley, enoki mushrooms, red chili pepper, and the green parts of the leek. Bring it to a boil one more time, then turn off the heat as soon as it boils. Enjoy this delicious stew! Taste and adjust the seasoning with sea salt if needed. It’s best enjoyed piping hot!
