Spicy and Flavorful Cod Stew (Kodari Jjigae) Recipe
A Delicious Cod Fish Stew Made with Fresh Codfish
Whip up a hearty and deeply flavorful Cod Stew (Kodari Jjigae) using fresh codfish, perfect for a satisfying meal that will have you reaching for more rice! This recipe is especially meaningful as it uses precious cod gifted from my husband’s family, making it an even more special dish. It’s easy enough for anyone to make and enjoy.
Stew Ingredients- 1 Codfish (Kodari)
- 1/4 Zucchini
- 1/3 Onion
- 1 Green chili pepper
- 1 Red chili pepper
- 2 Stems of Crown daisy (Ssukgat)
Spicy Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Salt or Soy sauce (adjust to taste)
- 4 Cups Water (approx. 800ml)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Salt or Soy sauce (adjust to taste)
- 4 Cups Water (approx. 800ml)
Cooking Instructions
Step 1
First, prepare the codfish by trimming off the fins, tail, and head using scissors. Slice the zucchini into thick half-moon shapes, about 0.5cm thick. Slice the green and red chili peppers diagonally and thickly, removing the seeds. Thinly slice the onion into strips, and wash the crown daisy stems, then cut them into two bite-sized pieces.
Step 2
In a mixing bowl, combine 1 Tbsp of gochujang, 2 Tbsp of gochugaru, 1/2 Tbsp of minced garlic, and 1/2 Tbsp of salt or soy sauce according to the measurements. Add about 50ml (around 4 tablespoons) of water to this mixture and stir well to create a smooth, flavorful seasoning paste. You can adjust the saltiness to your preference with more soy sauce or salt.
Step 3
Now, pour 4 cups (approx. 800ml) of water into the pot you’ll be cooking the stew in and bring it to a boil over high heat. Once the water is rapidly boiling, stir in the prepared seasoning paste and add the codfish. Let it simmer for about 5 minutes, then add the sliced zucchini and continue to boil. While it’s cooking, skim off any foam that rises to the surface with a spoon to ensure a cleaner and more delicious broth.
Step 4
When the zucchini is about 80% cooked and starting to look translucent, add the remaining vegetables: onion, green chili pepper, and red chili pepper, and continue to cook. Once the onion becomes translucent and tender, reduce the heat to low, add the crown daisy, and immediately turn off the heat. The crown daisy should be cooked by the residual heat to maintain its crisp texture and fragrant aroma, rather than being overcooked and mushy.
