Korean food is probably know for its spicy dishes, but in reality there are many dishes that are not spicy. Daegu jiri (대구지리- codfish soup) is one of the non-spicy soup, and its simple broth, prepared with few ingredients, enhances the taste of the cod. Daegu means literally “large mouth” in Korea, so cod is “large mouth fish” in Korean. This dish has a delicate but refreshing taste, and it’s a good dish to have in the summer. A more spicy version of this dish exists and is called Daegu tang (대구탕).
We will serve this soup with steamed rice (bap)
Ingredients for 2 people
– 250 grams (0.5 pounds) bean sprouts
– 300 grams cod (0.6 pounds) (filet or chunks)
– 50 grams (0.1 pounds) enoki mushrooms
For the broth:
– 2 thick slices of radish
– 2 pieces kelp ( 3×3 cm – 1×1 inches each)
– 1 liter of water (5 cups of water)
– 1 ts of salt
For the garnish
– leaves of parsley
– chilli pepper sliced
– slice of lemon
Directions:
- Clean all vegetables, remove the brown part from the bean sprouts. Cut two thick slices of radish and 2 squares of kelp for the broth
- Prepare the broth. Pour the water in a pot and prepare the broth by cooking radish, kelp and add a ts of salt. Bring it to boil and cook for about 20 min
- After the broth is ready, discard the kelp and radish
- Cut the cod filet in two pieces and add in the boiling broth
- Add bean sprouts and enoki mushrooms
- Bring it to boil again and let it cook for five minutes, until the cod will be cooked throughly
- Serve in a bowl or ttukbaegi (korean earthenware pot) and garnish with parsley, a slice of lemon and chili pepper slices. We also prepared a dipping sauce with wasabi and soy sauce for dipping the pieces of cod.
