Clear and Refreshing Codfish Soup (Daegujeori)
A Revitalizing Spring Dish: Fresh Codfish Soup, Clear and Mild
This recipe makes a wonderfully refreshing and mild codfish soup, perfect for restoring vitality during springtime. Its clean, deep broth is excellent, and it’s a great dish for boosting energy. We highly recommend it to seafood lovers and those who enjoy clear broths. This guide provides detailed steps to make it easy for anyone to follow.
Main Ingredients
- 1 Fresh Codfish (medium size, approx. 800g)
- 200g Daikon Radish
- 150g Soybean Sprouts
- 80g Korean Water Parsley (Minari)
- 1 Green Onion (Scallion)
- 2 Korean Hot Peppers (Cheongyang Pepper)
- 1/2 block Tofu (approx. 150g)
Seasoning & Broth Ingredients
- 1 Tbsp Minced Garlic
- 1 Tbsp Salted Shrimp (with brine)
- 1 Tbsp Salt (or to taste)
- 2 Tbsp Cooking Wine (Mirin, etc.)
- 1/3 tsp Ginger Powder (or a little grated ginger)
- 1 L Dashi Broth or Rice Water (approx. 5 paper cups)
- 1 Tbsp Minced Garlic
- 1 Tbsp Salted Shrimp (with brine)
- 1 Tbsp Salt (or to taste)
- 2 Tbsp Cooking Wine (Mirin, etc.)
- 1/3 tsp Ginger Powder (or a little grated ginger)
- 1 L Dashi Broth or Rice Water (approx. 5 paper cups)
Cooking Instructions
Step 1
Prepare one fresh codfish (medium size, about 800g). First, clean the fins thoroughly, then scrape off the scales with the back of a knife. Rinse it well under running water.
Step 2
Cut the codfish into about 5 pieces, from head to tail, into bite-sized portions. Clean out the innards from the belly. Rinse carefully under running water to remove any remaining blood and the dark membrane between the bones. This step is crucial for a clear, non-fishy soup. Set the cleaned cod aside.
Step 3
Peel the 200g of daikon radish and slice it thinly, about 0.5cm thick, into half-moon shapes (nabak-seolgi). This will add a refreshing sweetness to the broth.
Step 4
Slice the green onion diagonally. Slice the 2 Korean hot peppers diagonally as well to add a touch of spiciness. (If using spring onions, cut them into 4-5cm lengths.) Cut the 1/2 block of tofu into bite-sized cubes or rectangles. (I forgot to photograph the tofu, but cut it into manageable pieces for the soup.)
Step 5
Prepare about 80g of Korean water parsley (minari), including the leaves. Wash it thoroughly in water with a few drops of vinegar, then cut it into 4-5cm lengths. The minari will be added at the end for its fresh aroma.
Step 6
Rinse 150g of soybean sprouts thoroughly under running water. Soybean sprouts will make the broth even more refreshing and add a pleasant crunch.
Step 7
Now, let’s start cooking the soup. In a pot or Korean hot pot (jeongol-namvi) over medium heat, pour in 1 L of dashi broth or rice water (about 5 paper cups). Add the sliced daikon radish and simmer for about 3 minutes, until the radish becomes slightly translucent. Cooking the radish first helps to draw out its sweetness into the broth.
Step 8
Once the broth is boiling vigorously, add the prepared codfish and the rinsed soybean sprouts. Add 1 Tbsp of minced garlic and 2 Tbsp of cooking wine to remove any fishy odor. Boil over high heat for about 10 minutes, until the cod is cooked through. Skim off any foam that rises to the surface during cooking for a clearer broth.
Step 9
When the fish is almost cooked, gently place the cubed tofu around the edges of the pot. Now it’s time to season. Add 1 Tbsp of salted shrimp (including the brine), 1 Tbsp of salt (adjust to your preference), and 1/3 tsp of ginger powder to season the soup. Simmer for about 2 more minutes to allow the tofu to absorb the flavors.
Step 10
Once the tofu is cooked, add the prepared Korean water parsley, diagonally sliced green onions, and hot peppers. To preserve the fresh aroma of the minari, boil briskly over high heat for just about 2 minutes. The ingredients will meld together, releasing a delicious fragrance.
Step 11
Turn off the heat, and your refreshing and mild codfish soup (Daegujeori) is ready! (Tip: You can add a few dried chili peppers in the middle of cooking for extra umami and a hint of spice.) Revitalize your appetite this spring with this clear and savory codfish soup, highlighting the natural flavors of fresh ingredients!
