How to Make Refreshing and Spicy Cod Stew (Dongtae-tang)
Soothe Your Soul with a Warm and Clear Cod Stew
Introducing a Dongtae-tang recipe with a refreshingly clear and spicy broth that will make you feel invigorated! The plump cod roe and milt, along with crunchy bean sprouts, make this dish irresistible. You’ll finish a bowl in no time! (Reference: Sumi Ne Banchan Recipe)
Main Ingredients
- 1 fresh cod (approx. 960g)
- 130g cod roe
- 60g cod milt
- 330g cleaned bean sprouts (for steaming)
- 300g radish, cut into thick slices (approx. 1cm)
- 80g fresh water parsley (minari)
- 50g crown daisy (ssukgat)
- 1/2 medium onion, thinly sliced
- 1 large green onion
- 2 Korean green chili peppers (cheongyang)
- 1 red chili pepper
- 1 Tbsp salted shrimp (yukjeot)
- Pinch of black pepper
Broth Ingredients
- 2 dried anchovies (baengdaengi/bengae)
- 10 dried pollack roe/dried anchovies for broth
- 1 sheet dried kelp (dashima, 7*7cm)
- 1.2L water
Seasoning Paste
- 2.5 Tbsp coarse gochugaru (Korean chili powder)
- 1 Tbsp soy sauce (yangjo ganjang)
- 1 Tbsp doenjang (Korean soybean paste)
- 1/2 Tbsp plum extract (maesilcheong)
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 2 dried anchovies (baengdaengi/bengae)
- 10 dried pollack roe/dried anchovies for broth
- 1 sheet dried kelp (dashima, 7*7cm)
- 1.2L water
Seasoning Paste
- 2.5 Tbsp coarse gochugaru (Korean chili powder)
- 1 Tbsp soy sauce (yangjo ganjang)
- 1 Tbsp doenjang (Korean soybean paste)
- 1/2 Tbsp plum extract (maesilcheong)
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
Cooking Instructions
Step 1
First, prepare your vegetables. Slice the radish into thick, 1cm pieces. Cut the water parsley into 10cm lengths. Thinly slice the onion, and cut the green onion and chili peppers diagonally. Set them aside.
Step 2
Using scissors, carefully trim off any visible fins from the fresh cod. Then, use a knife to scrape off the scales from the skin, ensuring the fish is clean.
Step 3
Check the inside of the cod’s cavity. If you see any black membrane or blood clots, remove and discard them. Rinse the cod thoroughly under cold water until it is clean.
Step 4
In a bowl, combine all the ingredients for the seasoning paste and mix them well to create a flavorful paste. If the paste seems too thick, you can add an extra tablespoon of water to achieve a smoother consistency.
Step 5
To make the broth base, preheat a pot. Add the dried anchovies (baengdaengi), pollack roe/dried anchovies, and kelp. Stir-fry them over low heat until they are lightly browned and fragrant. This process enhances the depth of flavor in the broth.
Step 6
Pour the 1.2L of water into the pot along with the sliced radish. Bring it to a boil over high heat with the lid off, and simmer for 10 minutes. This allows the radish to become translucent and infuse its sweetness into the broth.
Step 7
After 10 minutes, remove and discard the dried anchovies (baengdaengi), pollack roe/dried anchovies, and kelp that were used for the broth (keep the radish in the pot!). Now, add the cleaned cod, sliced chili peppers, and the prepared seasoning paste. Cover the pot and bring to a boil over high heat for 5 minutes to allow the cod’s flavor to meld with the broth.
Step 8
Once the cod is partially cooked, add the bean sprouts, green onion, onion, cod roe, cod milt, salted shrimp, and pepper. Cover the pot again and continue to simmer for 7-8 minutes. Make sure the bean sprouts are cooked to a tender-crisp texture.
Step 9
Finally, about 1 minute before serving, add the water parsley and crown daisy. Let them wilt slightly to release their fresh aroma. Your delicious Dongtae-tang is now ready to be enjoyed!
