Chewy and Savory Cod Stew (Kodari Jjigae) Golden Recipe
Chewy and Savory Cod Stew (Kodari Jjigae) Golden Recipe
More Delicious Than Pollack Stew! How to Make a Chewy and Savory Cod Stew
Introducing a recipe for Kodari Jjigae, which has a different charm from pollack stew due to being made with semi-dried cod. It’s a delicious stew that even those who dislike the fishy taste of pollack stew can enjoy without worry, featuring the natural umami of cod and its tender flesh that makes you want to finish a bowl of rice. With plenty of vegetables and tofu, it’s a hearty and satisfying meal.
Main Ingredients- 2 prepared dried cod (Kodari)
- 1 piece of radish (approx. 200g)
- 150g bean sprouts
- 1/2 block of firm tofu
Cooking Instructions
Step 1
First, prepare the cod. If using semi-dried cod, choose pieces that are not too dry. Remove the head, fins, and tail, and cut the cod into bite-sized pieces (about 5-7cm). Adding the cod head to the broth will make the soup much richer.
Step 2
Rinse the prepared cod several times under clean water. It’s important to thoroughly remove any black innards or impurities attached to the bones to eliminate any fishy taste. Rinsing briefly in saltwater can help clean it even better.
Step 3
Drain the rinsed cod in a colander and let it sit for a moment. Be careful not to drain it for too long, as the flesh can dry out.
Step 4
Slice the radish into thin, half-moon shapes or cut it into larger chunks. Larger pieces will hold their shape better during cooking.
Step 5
Make the flavorful broth. In a pot, combine the radish, dried small shrimp, kelp, and the cod head. Pour in 1.5 liters of water. (Tip: For an even more refreshing and deep broth, you can pre-boil the sliced radish in cold water for about 30 minutes. Using broth instead of plain water will result in a much more savory stew.)
Step 6
Once the broth starts boiling, remove the kelp immediately. Boiling kelp for too long can release a bitter taste. Continue to simmer for about 10-15 minutes, or until the radish becomes translucent and tender.
Step 7
After the broth is ready, remove the radish and set it aside on a separate plate. Discard all the solids like dried shrimp, kelp, and cod head. Use only the clear, deep broth.
Step 8
Add the reserved radish back into the clear broth and bring it to a boil again. Once the broth boils, proceed to the next seasoning step.
Step 9
Add 2 Tbsp of soup soy sauce and 2 Tbsp of anchovy sauce for the initial seasoning. Using anchovy sauce will make the soup taste deeper and more delicious.
Step 10
Add the prepared cod pieces to the clear broth and simmer together. As the cod cooks, the broth will become even richer.
Step 11
Add the 2 Tbsp of red pepper flakes. Sift them through a sieve or mix them with a little water beforehand. This prevents clumps and gives the soup a beautiful color.
Step 12
Add the thoroughly washed bean sprouts. Bean sprouts add a crunchy texture and a refreshing taste.
Step 13
Add the tofu, cut into large pieces, arranging them nicely in the pot. Tofu adds creaminess and satiety to the stew.
Step 14
Finally, add the sliced green onion, red chili pepper, and green chili peppers, and simmer for a little longer. (Tip: Adding 1 Tbsp of minced garlic at this stage will enhance the flavor even further.) For Kodari Jjigae, it’s best to simmer it gently over medium-low heat rather than boiling it vigorously. This prevents the cod flesh from breaking apart and allows the flavors to meld beautifully.
Step 15
Taste the stew. If it’s too bland or lacks umami, add 1 Tbsp of tuna extract to adjust the flavor. Tuna extract enhances the savory taste, elevating the stew’s overall flavor.
Step 16
Once all ingredients are well-cooked and the flavors have melded, the Kodari Jjigae is complete. The cod flesh will be plump and firm, and the broth will be refreshing yet deeply flavorful.
Step 17
Enjoy the chewy yet tender cod flesh. It’s delicious mixed with rice, and it makes a wonderful meal served with the warm, savory broth.
