(Mild Cod Fish Stew)

Daegu Tang/Jiri

Daegu tang (or daegu jiri) is a mild Korean fish stew made with cod fish and vegetables. Refreshingly delicious!

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Clean the fish and clams (or shrimp).

1

Clean the vegetables. Cut the radish into thin bite sizes. Roughly slice the scallions and chili pepper. Cut the tofu into 1/2-inch thick bite size pieces.

2

Add 4 cups of water (or anchovy broth) to a medium size pot along with the radish and dasima (dried kelp). Bring it to a boil over high heat. Cook until the radish turns soft, about 5 minutes. Remove the dried kelp. Season with salt and pepper to taste.

3

Drop in the fish, clams and tofu. Add the garlic. When it comes to a boil again, reduce the heat to medium high. Cook until the clams are open and the fish is almost cooked through, 4 to 5 minutes. (Do not overcook. The fish will continue to cook in the boiling hot broth while being served and eaten.)

4

Add the enoki mushrooms, if using, scallions, and chili pepper. Continue to boil for a minute, and add the watercress or crown daisy leaves. Turn the heat off. Serve piping hot.

5

Enjoy!

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