Clear and Refreshing Cod, Rockfish, and Greenling ‘Jiri-tang’ (Clear Fish Soup)
A Soothing Clear Fish Soup Made with Freshly Caught Cod, Rockfish, and Greenling
Today, we’re making a wonderfully clear and refreshing ‘Jiri-tang’ using a trio of fresh fish – cod, rockfish, and greenling – that I caught fishing just two days ago. While cod is often prepared in spicy stews, a clear ‘Jiri-tang’ is an excellent hangover cure and a wonderfully light meal. The natural, refreshing flavor of the fish broth, combined with the delicate taste of the seafood, is truly exceptional.
Main Ingredients
- Cod (prepared) – 1 fish
- Rockfish (prepared) – 1 fish
- Greenling (prepared) – 1 fish
- Radish – 1 handful (sliced thinly)
- Water parsley – 1 handful (stems mainly)
- Onion – 1 (thickly sliced)
- Green onion – 1/2 stalk (sliced diagonally)
- Korean green chili pepper – 1 (sliced diagonally)
Cooking Instructions
Step 1
Thoroughly rinse the fresh fish under running water, making sure to remove any innards. Use kitchen shears to carefully trim away the sharp dorsal spines and any fins that might be difficult to eat. Arrange the prepared fish attractively in a pot suitable for making soup.
Step 2
Add enough water to generously cover the fish, approximately the amount needed to cook 1.5 servings of instant noodles. Bring the pot to a boil over high heat. Getting the water volume right is key for a clear broth.
Step 3
While the fish is boiling, prepare the vegetables for the soup. Slice the radish thinly, and cut the onion into thick slices. Chop the green onion and Korean green chili pepper diagonally, and wash the water parsley, preparing mainly the stems.
Step 4
Once the water begins to boil, add the thinly sliced radish first. To further eliminate any fishy odors, pour in a splash of cooking wine or Soju. Skim off any foam or scum that rises to the surface using a spoon. This step is crucial for achieving a clean-tasting broth.
Step 5
When the broth returns to a boil, add 1 Tbsp of minced garlic, 2/3 Tbsp of soup soy sauce, and 1/3 Tbsp of salt to season. Add the sliced or minced ginger at this stage as well. A clear soup’s signature is its purity, so continue to meticulously remove any foam that appears.
Step 6
Once the radish has become somewhat translucent and tender, add all the prepared ingredients: onion, green onion, Korean green chili pepper, and the fragrant water parsley. Finally, season with a pinch of ground black pepper to enhance the aroma.
Step 7
Continue to simmer until all the ingredients are well combined and the radish is completely cooked through. This completes your delicious Jiri-tang. Be careful not to overcook, as the fish meat can break apart.
Step 8
Carefully ladle the hot Jiri-tang into serving bowls. The fragrant water parsley and the clear, inviting broth are sure to whet your appetite.
Step 9
The chewy rockfish, the tender cod, and the delicate greenling meat create a fantastic harmony! The soup is wonderfully refreshing and deeply flavorful. It’s the kind of dish that makes you crave a drink, but today, I focused entirely on this delicious soup and ate it with gusto. ^^
