Daegu tang (or daegu jiri) is a light Korean fish stew made with cod fish and greens. Refreshingly scrumptious!
For those who suppose all Korean stews are spicy and pungent, you’re in for a nice shock. Known as daegutang (대구탕), this delicate stew made with cod fish, daegu (대구), is very standard in Korea. This stew could be very refreshing and satisfying! I really like its delicate but deep taste! It’s a wholesome, warming stew.
Cod fish
Cod fish is mild-flavored and has white flaky flesh. There are two distinct sorts of stew made with cod fish – spicy (daegu maeuntang) and delicate (daegu tang or jiri). You’ll be able to in all probability discover each dishes on the menu at most Korean eating places.
Though it can not be known as daegutang, you may also make an identical stew with any mild-flavored white fish, akin to sea bass, tilapia, halibut, grouper, and so forth.
The broth
The broth needs to be gentle to spotlight the pure style of the recent fish. After all, the fish have to be very recent! Dasima (kombu) broth or Anchovy broth can be utilized for this dish so as to add depth to the stew. On this recipe, I merely boiled a bit of dasima with Korean radish (mu) to make a stew base. I additionally wish to throw in some clams or shrimp so as to add one other layer of taste to the broth.
Vegetable choices
The primary greens used on this dish is Korean mu (white radish) and scallions. The radish is usually utilized in a Korean soup or stew broth as a result of it provides refreshing taste. You may as well use napa cabbage, zucchini, and/or kongnamul (soybean sprouts). It’s additionally typical so as to add a aromatic herb sort vegetable for this. Ssukgat (crown daisy) and minari are commonest sorts. You may as well use watercress, if the others are usually not accessible. The chili pepper provides a properly clear spicy kick, however it may be omitted.
You solely want just a little bit of every one you resolve to make use of. All these greens can be utilized for different dishes akin to baechu guk and mu guk or namul.
Extra fish recipes
Domi maeuntang (spicy fish stew)
Daegujorim (braised cod fish)
Salmon bulgogi
Yeoneojang (soy marinated uncooked salmon)
Hongeojjim (steamed skate fish)
Agujjim (spicy braised monk fish)
Saengseonjjim (baked fish)
Godeungeo gui (Grilled mackerel)
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The unique daegutang recipe was printed in February 2012. I’ve up to date it right here with new photographs, extra data and enhancements to the recipe.
