Step 1

1. Make a Deep and Refreshing Anchovy-Kelp Broth: In a pot, combine 8 cups of water, 2 pieces of dried kelp, 20 dried anchovies for broth, 1 Tbsp of dried chili seeds, and 2 green onion roots. Bring to a boil over high heat. Once boiling, reduce heat to medium-low, remove the lid, and simmer for about 10 minutes to extract the flavors. (Tip: Adding chili seeds will make the broth even cleaner and fresher. If you don’t have chili seeds, you can substitute with 1 roughly chopped Cheongyang chili pepper.) Strain the broth through a fine-mesh sieve to get a clear liquid. You should have about 6 cups of broth.

**Tip for a Fishy-Odor-Free Broth:** If your anchovies smell fishy, the broth might turn out that way. It’s best to use fresh anchovies. However, if they are fishy, you can lightly microwave them or toast them in a dry pan, then remove the heads and guts before making the broth. This will help eliminate any fishy smell. (If the anchovies are not fishy, you can make delicious broth without removing the heads and guts.)

Step 2

2. Prepare the Cod: Today, I’m using 900g of thawed frozen cod. First, use scissors to trim off the fins and rinse the fish thoroughly under running water. (Tip: I chose not to include the cod’s intestines, but if you enjoy them, feel free to add them.)

**For a Richer Seafood Flavor:** Consider adding other seafood like mussels (Mandegi), sea squirts (Mideodeok), or small clams (Bija-rak) to enhance the broth’s depth and refreshing taste.

Step 3

3. Make the Versatile Seasoning Paste: This is the key to a delicious fish stew! Let’s make the universal seasoning paste. In a bowl, combine 5 Tbsp of the prepared anchovy-kelp broth, 5 Tbsp of fine red chili powder, 1/2 Tbsp of doenjang, 1/2 Tbsp of gochujang, 1 Tbsp of minced garlic, 2.5 Tbsp of Korean soup soy sauce, 1 Tbsp of fish sauce, 2 Tbsp of rice wine, 2/3 Tbsp of salt (or adjust to your preference), and a pinch of black pepper. Mix everything thoroughly until well combined.

Step 4

4. Prepare the Vegetables: Slice the Korean radish into thin, bite-sized pieces, about 0.5cm thick, in a half-moon or ginkgo leaf shape. Cut the tofu into similarly thick, large pieces. Chop the green onion into large diagonal pieces. Slice the Cheongyang and red chili peppers diagonally for a nice presentation. (Tip: If you’re adding bean sprouts, trim and wash them clean beforehand.)

Step 5

5. Cook the Daegu-tang: Pour the prepared anchovy-kelp broth into a pot. Add the sliced Korean radish and the seasoning paste. Bring to a boil over high heat for 1-2 minutes, allowing the radish to absorb the flavors. Then, add the cod pieces. Once the stew comes back to a boil, reduce the heat to medium and simmer for about 5 minutes. Skim off any foam that rises to the surface during cooking for a cleaner broth. After 5 minutes, add the bean sprouts and cook for another 2 minutes with the lid off. Finally, add the tofu, green onion, Cheongyang chili peppers, and red chili peppers, and simmer for about 2 more minutes until everything is cooked through. Taste the stew and add more salt if needed.

**Garnish:** Before serving, top with a small amount of crown daisy and some enoki mushrooms for an appealing presentation and added fragrance.

**Tips for Cooking Fish Stew:** Crown daisy adds a wonderful aroma and helps neutralize any unwanted fishy smells. When adding bean sprouts, either cook with the lid on or keep the lid off entirely from the start – one of these methods will help prevent a fishy taste. Today, I cooked with the lid off because fish stew can easily boil over.