Steamed Cod (Daegu Jjim) and Clear Cod Soup (Daegu Guk) Recipe
Create a Hearty Steamed Cod and Refreshing Clear Cod Soup with One Whole Fish
With a whole cod at hand, we decided to make both a steamed dish and a soup. Enjoy two delightful meals from one fresh ingredient!
Steamed Cod (Daegu Jjim)
- 6 pieces of cod, cut for steaming
- 100g Korean parsley (minari)
- 150g bean sprouts
- 1 onion
- 1/5 carrot
- 3 cabbage leaves
- A pinch of salt
Seasoning Sauce for Steamed Cod
- 4 cups broth
- 4 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp minced garlic
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp sugar
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp sweet rice flour (chapssalgaru)
Clear Cod Soup (Daegu Malgeun Tang)
- 5 pieces of cod, cut for soup
- 150g Korean radish (mu)
- 1 stalk green onion (daepa)
- 2 Tbsp minced garlic
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 liter broth
- 1 red chili pepper
- 2 green chili peppers
- A little Korean parsley (minari) for garnish
- 4 cups broth
- 4 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp minced garlic
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp sugar
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp sweet rice flour (chapssalgaru)
Clear Cod Soup (Daegu Malgeun Tang)
- 5 pieces of cod, cut for soup
- 150g Korean radish (mu)
- 1 stalk green onion (daepa)
- 2 Tbsp minced garlic
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 liter broth
- 1 red chili pepper
- 2 green chili peppers
- A little Korean parsley (minari) for garnish
Cooking Instructions
Step 1
[Steamed Cod & Soup Preparation] Begin by preparing the cod. Divide the whole, cleaned cod into two portions: about 6 pieces for steaming and 5 pieces for the soup. This preliminary step will make the cooking process much smoother. 
Step 2
[Steamed Cod] For the cod intended for steaming, lightly sprinkle coarse salt on the middle pieces. This seasoning helps to firm up the fish flesh, preventing it from breaking apart during steaming and resulting in a more resilient texture. 
Step 3
[Steamed Cod] Prepare the vegetables for the steamed cod. Cut the Korean parsley (minari), onion, and carrot into bite-sized pieces. The minari adds a fresh aroma, the onion and carrot contribute sweetness, and the cabbage leaves will offer a tender texture. For the bean sprouts, blanch them briefly in boiling water, then rinse under cold water and let them cool; this keeps them wonderfully crisp. 
Step 4
[Steamed Cod] Line the bottom of your steamer with the washed cabbage leaves. Arrange the salted cod pieces neatly on top. Cover and steam over medium heat for about 10-12 minutes until the fish is cooked through. Since fresh cod can be delicate, pre-steaming helps maintain its shape beautifully. 
Step 5
[Steamed Cod] Let’s make the flavorful sauce. In a pot, combine the broth, red pepper flakes, minced garlic, sweet plum extract, sugar, and anchovy sauce. Stir well and bring to a gentle simmer over medium-low heat, allowing the flavors to meld. 
Step 6
[Steamed Cod] Pour about half of the prepared sauce over the steamed cod. Gently coat the cod pieces, ensuring the sauce penetrates the flesh for a richer taste. This step infuses the cod itself with delicious flavors. 
Step 7
[Steamed Cod] Add the remaining sauce to the chopped vegetables and the blanched bean sprouts. Toss everything gently until well coated. The vegetables will absorb the sauce, forming the flavorful base for your steamed dish. 
Step 8
[Steamed Cod] Spread the cabbage leaves on the serving platter. Arrange the seasoned vegetables and bean sprouts on top. Place the sauced cod pieces in the center. Whisk the sweet rice flour with a little water to create a slurry, then gradually pour it over the sauce mixture, stirring until it thickens to a glossy consistency. The sweet rice flour creates a luscious coating that clings to the ingredients, enhancing the overall flavor. 
Step 9
[Steamed Cod] Transfer the finished steamed cod to a serving dish. Garnish with fresh Korean parsley leaves and a sprinkle of toasted sesame seeds for added aroma and visual appeal. The combination of spicy-sweet sauce, tender cod, and crisp vegetables is truly delightful! 
Step 10
[Clear Cod Soup] Prepare the ingredients for the clear cod soup. Slice the Korean radish thinly. Cut the red and green chili peppers diagonally for a touch of heat, and set aside some Korean parsley for a fresh garnish. 
Step 11
[Clear Cod Soup] Let’s make the base for the clear soup. In a pot, combine 1 liter of water with dried anchovies and kelp. Bring to a boil and simmer to extract the flavors. Once the broth is rich, remove and discard the solids, leaving a clean, flavorful broth. 
Step 12
[Clear Cod Soup] Bring the prepared broth to a boil. Add the sliced radish and cook over medium heat until it becomes translucent and tender. Season the broth with anchovy sauce; this adds depth and umami to the soup. 
Step 13
[Clear Cod Soup] Carefully add the cod pieces reserved for the soup. Once the cod is opaque and cooked through, add the minced garlic, sliced green onions, and the diagonally cut red and green chili peppers. Simmer for another moment. Finally, stir in the fresh Korean parsley and turn off the heat. Your refreshing and clean-tasting clear cod soup is ready! 