Soups & Stews

Clear Cod Soup대구지리탕

Name: Clear Cod Soup
Cuisine: Korean
Ingredients: 1 g Green chili pepper; 25 g Soybean sprouts; 20 g All-purpose flour; 1 g Kelp; 30 g Korean radish; 500 g Water; 10 g Garlic; 3 g Ginger

A clean, light cod soup with bean sprouts, water dropwort, crown daisy, chilies, and hand-torn mugwort dough in a dried pollock and kelp broth.

Ingredients

Green chili pepper1 g Green chili pepper
Soybean sprouts25 g Soybean sprouts
All-purpose flour20 g All-purpose flour
Kelp1 g Kelp
Korean radish30 g Korean radish
Waterpantry500 g Water
Garlic10 g Garlic
Ginger3 g Ginger

Instructions

1
Remove the scales and innards from the cod, then rinse it under running water to remove any fishy odor.
2
Cut the water dropwort into 6 cm lengths. Slice the Cheongyang chili and red chili diagonally, and wash the soybean sprouts and crown daisy.
3
Mix the mugwort powder and flour. Gradually add 15 g of water and knead until smooth, then let the dough rest for about 30 minutes to 1 hour.
4
Add the broth ingredients to a pot and boil for 10 minutes to make the broth.
5
Add the minced garlic and ginger. Once their aroma has infused the broth, add the cod. When the cod is partially cooked, add the soybean sprouts. When the soup comes back to a boil, tear off pieces of the dough and add them to the pot.
6
Add the Cheongyang chili and red chili and bring to a brief boil. Top with the water dropwort and crown daisy, then immediately turn off the heat to finish.

Ingredient substitutions

Green chili pepper: Use a fresh green pepper with a similar heat level.
Soybean sprouts: Mung bean sprouts are thinner and cook faster.
All-purpose flour: A gluten-free flour blend may work, with a different texture.
Kelp: Use a vegetable or anchovy broth when kelp is unavailable.
Korean radish: Daikon is the closest common option; it may be milder or more watery.

Nutrition & source