Daegu Tang (Mild Cod Fish Stew)
Daegu tang (or daegu jiri) is a mild Korean fish stew made with cod fish and vegetables. Refreshingly delicious!
Servings: 2
Ingredients
- 1 pound cod fish (daegu, 대구) preferably steak cuts, but fillets are okay too
- 3-4 little neck clams or shrimp
- 3 ounces Korean radish
- 1 piece dasima (dried kelp, kombu), about 3-inch square
- 6 ounces tofu
- 1 tablespoon minced garlic
- 1 or 2 scallions
- 1 red or green chili pepper
- 1 ounce enoki mushrooms optional
- a handful of watercress, crown daisy leaves (ssukgat) or minari.
- salt and pepper (a little bit of saeujeot (salted shrimp or fish sauce is great as an additional seasoning.)
Instructions
- Clean the fish and clams (or shrimp).
- 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.
- 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.
- 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.) Adjust the seasoning if needed.
- 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.
