AI-generated imageMild Korean Daegutang: Clear Cod and Radish Soup (2 Servings)
Mild Korean daegu jiri gently simmers cod, radish and tofu in kelp broth, without chili paste. Check for fish bones.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash vegetables. Thinly slice 90 g radish, cube 170 g tofu and cut scallion and 25 g minari. Prepare 450 g cleaned cod.
- 02
Bring 950 mL water, radish and 7–8 cm kelp to a boil. After about 5 minutes, when radish softens, remove kelp.
- 03
Add 450 g cod, 170 g tofu and 1 tbsp garlic. When boiling resumes, simmer gently over medium heat.
- 04
Check that the thickest fish is opaque, flakes easily and reaches at least 63°C internally; extend cooking for thick pieces.
- 05
Start with 1/2 tsp salt and adjust to taste, add pepper, and optional half green chili.
- 06
Simmer with scallion for 1 more minute, add minari or crown daisy and turn off heat. Serve hot, checking for bones.
- 07
Chill leftovers in shallow containers at or below 4°C within 2 hours, and reheat to 74°C.
Helpful source links
Before you cook
Contains cod (fish) and soy (tofu); watch for bones. Cook fish to 63°C; thaw frozen cod in fridge. Refrigerate below 4°C within 2 hours and reheat to 74°C.
Allergens: fish (cod), soybeans (tofu)
Image & source credits
AI-generated image.
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