Mild Korean Cod and Radish Soup (Daegu Jiri, 2 Servings)

Thaw frozen cod in the refrigerator. Use separate utensils for raw fish and vegetables; avoid splashing raw seafood. Slice radish thinly, cut tofu about 1 cm thick and slice scallion.

Bring 960 mL water, radish and dried kelp to a boil. Simmer about five minutes until radish softens and looks partly translucent, then remove the kelp.

Add cod, tofu and garlic. Return to a simmer and cook until fish reaches 63°C internally or its flesh is opaque and flakes easily; extend cooking beyond 4–5 minutes if needed for thicker pieces.

Add scallion and optional chili; simmer another minute and season with salt and pepper. If using crown daisy, rinse it and cook briefly until just wilted.

Serve hot without breaking up the tofu and fish. Substituting another mild white fish makes a similar soup, but it is no longer cod-based daegu jiri.