Clear and Refreshing Fresh Cod Soup (Daegu Jjigae)
Clear and Refreshing Fresh Cod Soup (Daegu Jjigae)
A Refreshing and Clean Daegu Jjigae Made with Fresh Cod
Fresh cod, a seasonal delicacy, is now appearing in markets, signaling the start of its prime season. Fresh fish, regardless of type, offers a noticeably softer and more delicious texture compared to frozen. This Daegu Jjigae, simmered in a clear broth, is a healthy and satisfying soup perfect for breakfast. The key to a great Jjigae lies in its broth. Since the seasoning is minimal, relying mainly on garlic and salt, it’s crucial to create a rich, deeply flavored broth for a truly delicious outcome.
Main Ingredients- 1 whole fresh cod
- 1 piece of radish (about 100g)
- 1 stalk of green onion
- 1 handful of bean sprouts (about 50g)
- 1 shiitake mushroom
- 700ml kelp broth
- 1/2 block of tofu (about 150g)
Broth Ingredients for Deep Flavor- 1/2 handful of dried shrimp (about 10g)
- 1/2 handful of dried pollock threads (about 15g)
- 3 pieces of dried kelp (10cm x 10cm each)
Seasoning for Clarity- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (or mirin)
- 1 Tbsp salted shrimp
- 1 Tbsp tuna extract (or soy sauce for soup)
- 1/2 handful of dried shrimp (about 10g)
- 1/2 handful of dried pollock threads (about 15g)
- 3 pieces of dried kelp (10cm x 10cm each)
Seasoning for Clarity- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (or mirin)
- 1 Tbsp salted shrimp
- 1 Tbsp tuna extract (or soy sauce for soup)
Cooking Instructions
Step 1
The essence of a clear Jjigae is a refreshing and deep broth. In a pot, combine 700ml of water with dried shrimp, dried pollock threads, and kelp. Simmer over medium-low heat for 15-20 minutes to extract a delicious broth. Remove the kelp once the water begins to boil to prevent bitterness.
Step 2
Carefully rinse the fresh cod under cold running water, paying attention to cleaning the skin and all surfaces. While cod isn’t overly fishy, the majority of fishy odors originate from the skin and scales. Thoroughly cleaning the skin is essential for a clean taste. It’s also recommended to trim the fins and tail.
Step 3
Slice the radish into thin, flat pieces, about 0.5cm thick. Thinner slices allow the radish to absorb the broth better, enhancing its refreshing flavor.
Step 4
Slice the green onion diagonally. This will add a fragrant aroma to the soup.
Step 5
Add the sliced radish to the prepared broth and simmer for about 5 minutes until tender. This process helps infuse the broth with the radish’s refreshing taste.
Step 6
Once the broth is boiling, add the prepared fresh cod. Then, season with 1 Tbsp minced garlic, 1 Tbsp cooking wine (or mirin), 1 Tbsp salted shrimp, and 1 Tbsp tuna extract (or soy sauce for soup). Cooking fish over high heat helps maintain its shape without falling apart.
Step 7
As the soup begins to boil, skim off any foam that forms on the surface using a spoon. Removing the foam results in a clearer and cleaner broth.
Step 8
Once the soup returns to a boil, add the cut tofu, rinsed bean sprouts, sliced shiitake mushroom, and green onion. Let it simmer briefly. Avoid overcooking the vegetables, as they can become mushy; a short cooking time preserves their texture.
Step 9
Serve the freshly cooked, delicious Daegu Jjigae in bowls. Enjoy the warm, refreshing broth and tender cod!
