2024. 9. 19. 19:11ㆍ카테고리 없음
Daegu-tang, or Korean cod soup, is a beloved dish in Korean cuisine, especially cherished during the colder months for its light yet flavorful broth and fresh ingredients. The delicate nature of the cod blends beautifully with the savory broth, making this soup a go-to comfort meal that's both nutritious and satisfying. In this recipe, we will show you how to prepare a delicious and authentic Daegu-tang for two servings. With its mixture of cod, vegetables, and tofu, this soup is wholesome, nourishing, and perfect for any season, but especially warming during winter.
Ingredients (for 2 servings)
1 medium-sized fresh cod (about 500g), cleaned and cut into pieces
Cod is the main ingredient in this soup, bringing a light, clean taste. Fresh cod works best, as it gives a delicate and mild flavor without any overpowering fishy notes. The flesh should be firm and moist, making it perfect for simmering in the broth.1/4 block of tofu (cubed)
Tofu adds a soft, creamy texture to the soup, balancing out the flavors and providing a pleasant contrast to the tender fish. Whether you choose soft or firm tofu, it will absorb the rich flavors of the broth while adding a slight creaminess.1 small zucchini (sliced)
Zucchini adds a subtle sweetness to the soup. It cooks quickly and softens beautifully without becoming mushy, providing a nice texture in each bite while complementing the cod's delicate taste.1/2 onion (sliced)
Onion is a common ingredient in Korean soups and stews. It enhances the soup with its natural sweetness and balances the other flavors, especially the savory elements from the cod and seasonings.1/2 Korean radish (mu), thinly sliced
Korean radish adds a unique crispness and slight peppery bite to the soup. As it simmers, it softens and infuses the broth with a subtle sweetness that enhances the overall flavor profile of Daegu-tang.2-3 cloves of garlic (minced)
Garlic brings a bold, aromatic flavor to the broth, elevating the dish with its pungency. As it simmers in the soup, the garlic mellows, adding a background depth without overpowering the cod's natural flavor.2 green onions (cut into 2-inch pieces)
Green onions are added both during cooking and as a garnish. They bring a fresh, sharp flavor to the soup, helping to balance the richness of the fish and broth.1 tablespoon gochugaru (Korean red pepper flakes)
Gochugaru adds a mild heat to the soup, as well as a vibrant red color. This ingredient is essential in many Korean dishes and helps to bring warmth and a touch of spice to Daegu-tang.1 tablespoon soy sauce
Soy sauce enhances the umami flavor in the soup. It’s used to season the broth, giving it a savory depth that complements the cod and vegetables.1/2 teaspoon fish sauce
Fish sauce adds a deeper layer of umami and saltiness. Just a small amount enhances the seafood flavor of the soup without overwhelming the delicate taste of the cod.Salt and pepper to taste
Salt is necessary for seasoning the broth, while pepper provides a mild heat. These ingredients are added at the end to bring out the full flavors of the soup and can be adjusted based on personal preference.5-6 cups of water or anchovy broth
Water works well for a lighter broth, but anchovy broth gives the soup a deeper umami flavor, which makes the dish more robust and flavorful. You can make the anchovy broth by simmering dried anchovies and kelp for 10 minutes, then straining it before using.Optional garnishes: Red chili pepper, perilla leaves, and mushrooms
These optional garnishes add extra flavor and texture to the soup. Red chili peppers provide an additional spicy kick, perilla leaves give a fragrant, herbal note, and mushrooms add an earthy richness.
Instructions
1. Prepare the Cod
Begin by cleaning and cutting the fresh cod into serving-size pieces. Remove any excess skin or bones if necessary. Rinse the pieces under cold water and then pat them dry with a paper towel. This step is important as it helps remove any remaining fishy odors or impurities from the cod, ensuring that the broth stays clean and the fish maintains its delicate flavor. Properly cleaning the fish will result in a soup that tastes fresh and light, rather than overpoweringly "fishy."
2. Prepare the Vegetables
Next, prepare the vegetables. Thinly slice the zucchini, onion, and Korean radish. The thin slices will allow these vegetables to cook evenly and release their flavors into the broth quickly. Mince the garlic, which will add depth to the soup as it simmers, and cut the green onions into 2-inch pieces. If using tofu, cut it into small cubes and set it aside. Having all your ingredients prepped and ready makes the cooking process smoother and ensures that nothing overcooks while you’re working on another step.
3. Make the Broth
In a large pot, add 5-6 cups of water or anchovy broth. If using anchovy broth, the dried anchovies and kelp will add a more pronounced umami flavor to the soup, giving it a richer and more complex taste. Once the broth is boiling, add the thinly sliced Korean radish. The radish needs about 10-15 minutes of simmering to soften, during which time it will release its natural sweetness into the broth. This will create a flavorful base for the soup before the cod and other ingredients are added.
4. Add the Cod and Seasonings
Once the broth is ready, carefully add the cleaned cod pieces into the pot. Season the broth with the soy sauce, fish sauce, gochugaru (Korean red pepper flakes), and minced garlic. These seasonings will build layers of flavor in the soup, with the soy sauce providing saltiness and umami, the fish sauce enhancing the seafood flavor, and the gochugaru adding warmth and a touch of heat. Let the soup simmer for 10-15 minutes more, or until the cod is fully cooked and tender. The fish should easily flake with a fork, but be careful not to overcook it, as cod can become tough if left in the broth for too long.
5. Add the Vegetables and Tofu
After the cod has cooked, add the zucchini, onion, tofu, and green onions to the pot. These vegetables and tofu will add texture and balance to the dish. The zucchini and onion should be tender but not mushy, so it’s important not to overcook them. Simmer the soup for an additional 5 minutes, just enough to soften the vegetables and allow the tofu to absorb the flavors of the broth without disintegrating. The tofu will act like a sponge, soaking up the seasoned broth and adding a creamy texture to the soup.
6. Adjust the Seasoning
Before serving, taste the soup and adjust the seasoning with salt and pepper as needed. Cod is naturally mild, so it’s essential to ensure the broth is properly seasoned to bring out the fish’s delicate flavor. If you prefer more heat, you can add extra gochugaru or sliced fresh chili pepper at this point. The broth should be balanced, with a savory umami base, a slight heat from the pepper flakes, and the sweetness from the vegetables coming through.
7. Serve Hot
Ladle the hot Daegu-tang into individual bowls, ensuring each bowl gets a generous portion of cod, vegetables, and tofu. Garnish with additional green onions, thinly sliced red chili peppers, perilla leaves, or even mushrooms if you desire. The garnishes not only add visual appeal but also provide an extra burst of flavor. Serve the soup with steamed rice on the side, which can be eaten separately or added directly to the soup. The rice helps to soak up the broth, making every bite rich and satisfying. Enjoy your warm, comforting bowl of Daegu-tang!
Pro Tips for the Best Cod Soup
Use Fresh Cod: The freshness of the cod is crucial for achieving the clean and delicate flavor that makes Daegu-tang so special. Fresh cod provides a mild taste and tender texture that frozen fish may lack. If you must use frozen cod, be sure to thaw it completely and pat it dry to remove any excess moisture, which could dilute the flavor of the broth.
Anchovy Broth for Depth: If you’re looking for a richer and more flavorful broth, use anchovy broth instead of plain water. Anchovy broth is made by simmering dried anchovies and kelp in water, which gives the soup a deeper umami flavor. It pairs wonderfully with seafood-based soups like Daegu-tang and adds an extra layer of savory goodness.
Tofu Texture: Depending on your preference, you can use either soft or firm tofu in the soup. Soft tofu will break apart more easily and add a creamier texture to the broth, while firm tofu will hold its shape and provide a nice contrast to the soft fish and vegetables. Experiment with both types to see which texture you prefer in this dish.