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4.7 from 45 votes

Daegu Tang (Mild Cod Fish Stew)

Daegu tang (or daegu jiri) is a mild Korean fish stew made with cod fish and vegetables. Refreshingly delicious!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Course: Main Course
Cuisine: Korean

Ingredients

  • 1 pound cod fish (daegu, 대구) preferably steak cuts, but fillets are okay too
  • 3-4 little neck clams or shrimp
  • 3 ounces Korean radish
  • 1 piece dasima (dried kelp, kombu), about 3-inch square
  • 6 ounces tofu
  • 1 tablespoon minced garlic 
  • 1 or 2 scallions
  • 1 red or green chili pepper
  • 1 ounce enoki mushrooms optional
  • a handful of watercress, crown daisy leaves (ssukgat) or minari.
  • salt and pepper (a little bit of saeujeot (salted shrimp or fish sauce is great as an additional seasoning.)

Instructions

    Cup of Yum
  1. Clean the fish and clams (or shrimp).
  2. Clean the vegetables. Cut the radish into thin bite sizes. Roughly slice the scallions and chili pepper. Cut the tofu into 1/2-inch thick bite size pieces.
  3. Add 4 cups of water (or anchovy broth) to a medium size pot along with the radish and dasima (dried kelp). Bring it to a boil over high heat. Cook until the radish turns soft, about 5 minutes. Remove the dried kelp. Season with salt and pepper to taste.
  4. Drop in the fish, clams and tofu. Add the garlic. When it comes to a boil again, reduce the heat to medium high. Cook until the clams are open and the fish is almost cooked through, 4 to 5 minutes. (Do not overcook. The fish will continue to cook in the boiling hot broth while being served and eaten.) Adjust the seasoning if needed.
  5. Add the enoki mushrooms, if using, scallions, and chili pepper. Continue to boil for a minute, and add the watercress or crown daisy leaves. Turn the heat off. Serve piping hot.