Chef Kim Dae-seok's rich and flavorful dried cod soup.
Broth & StewIngredients
- 60g of dried salted cod fillet.
- 200g of Korean radish.
- Tofu, 230g.
- Green onion (the green part): 20 cm.
- 1 green chili pepper.
- 1/2 red chili pepper.
- One egg.
- 1 tablespoon of mirim.
- 1 tablespoon of sesame oil.
- Minced garlic, 0.5 teaspoon.
- Water, total volume: 1.7 liters (500ml + 1 liter + 200ml).
- 1 tablespoon of soup soy sauce (guk-ganjang).
- 2 sheets of dried kelp (approximately 15g).
- 1/3 teaspoon of salt.
- A pinch of black pepper.
Instructions
To prepare the dried cod fillet (hwangtaechae), gently rinse it in lukewarm water and immediately lift it out to drain the excess moisture.
After carefully removing all the bones from the dried salted cod fillets, coat them with a mixture of 1 tablespoon of mirin (sweet rice wine), 1 teaspoon of sesame oil, and 0.5 teaspoons of minced garlic.
Prepare the ingredients by thinly slicing the Korean radish, cutting the tofu into bite-sized pieces, and finely chopping the green onions and chili peppers.
Place the coated dried cod fillets and 500ml of water in a pan, cover with a lid, and simmer over medium heat for 5 minutes until the water reduces slightly.
Once the broth becomes milky white, add 1 liter of water, 1 tablespoon of Korean radish, and 2 sheets of dried kelp. Close the lid and simmer over medium-low heat for 15 minutes. (Remove the kelp halfway through cooking.)
Add the tofu and 200ml of water, then add the green chili peppers and red chili peppers.
Season with 1/3 teaspoon of salt, then crack in the egg and let it sit for 30 seconds before gently breaking only the yolk. (Avoid stirring to keep the broth clear.)
Finally, add green onions and pepper and stir-fry the Korean radish.