Clear cod and radish soup (daegu mu guk)
A mild Korean-style soup with tender cod, translucent radish and a clear broth. Cook the radish first, then gently poach the fish so it stays in large flakes.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Required; thaw frozen fish overnight in the refrigerator and check for pin bones.
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Essential
Adds sweetness; cut 3 mm thick so it cooks before the fish.
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Essential
The clear broth base.
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Optional
Optional; omit for a lighter broth and use the same amount of water.
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Essential
Adds flavor without chili.
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Substitute available
If Soup soy sauce — 15 ml is unavailable
Replace with 10 ml ordinary soy sauce, then taste; the broth may become darker.
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Essential
Add at the end for freshness.
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Optional
Optional; only add after tasting the finished broth.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Prepare the vegetables before the fish: peel radish and cut 3 mm quarter-moons, mince garlic and slice spring onions. On a separate clean board cut thawed cod into 4 cm chunks, remove any pin bones and pat dry. Wash hands and utensils after handling raw fish; do not rinse it under a splashing tap.
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Step 2
Put water and the optional kombu in a pot. Warm over medium heat for 8 minutes, then remove the kombu as the water reaches a gentle simmer. Do not boil the kombu hard. Without kombu, simply bring the water to a simmer.
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Step 3
Add radish, garlic and soy sauce. Simmer over medium-low heat for 6–8 minutes until the radish is almost tender and a knife enters it easily. If your slices are thicker, finish softening them now rather than overcooking the fish later.
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Step 4
Slide cod into the gently bubbling broth. Cook 6–8 minutes, depending on thickness, until the thickest center reaches 63°C and the flesh is opaque and flakes easily. Do not stir vigorously or boil hard; use a ladle to skim foam without breaking the fish. Continue cooking if the center is still below 63°C.
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Step 5
Add spring onions and simmer 1 minute. Taste the broth, then add optional salt a little at a time. If too strong, add 30–about ¼ paper cup + 1 small teaspoon (50 ml) hot water. Ladle gently into bowls and serve hot, keeping the fish pieces intact.
Finished dish
2 soup servings. Contains fish and soy; ordinary soy sauce may contain wheat. This simplified clear soup has no shellfish, tofu or chili. For a thermometer reading, insert the probe into the thickest fish piece. Refrigerate cooled leftovers within 2 hours and use within 2 days.
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Enjoy every bite
How to enjoy it
Serve hot with rice and a small portion of kimchi, keeping the fish pieces intact.
Serve it with
Easy napa cabbage kimchi
Make a small batch of chopped cabbage kimchi, with clear salting, seasoning and refrigerated fermentation instructions.
Korean steamed eggs
Soft, mild steamed egg custard made in an ordinary heatproof bowl and a covered pot. No special Korean stone pot or microwave is needed.