This spicy codfish stew is made with fresh codfish, radish, red chili, and gochujang (red chili paste), and has a deep, hearty taste. The non-spicy version has a fresh, mild flavor.
Ingredients (serve 4)
2 cods (3 lb, 1.5kg), 5 oz (150g) firm dubu, 4 oz (120g) bean sprout, 3 oz (90g) Korean watercress, 7 oz (200g) white radish, 1 large green onion (1 oz, 30g), 2 green chili pepper (1 oz, 30g), 2 oz (60g) crown daisy, 10 cups water (2.5L), salt as needed, pinch of ground black pepper
Seasoning 4 tablespoons gochu-garu (red chili pepper powder), 1 tablespoon gochu-jang (red chili pepper paste), 2 tablespoons rice wine, 2 tablespoons minced green onion, 1 tablespoon minced garlic, ½ teaspoon minced ginger, 5 tablespoons water
1. Scale the cod and remove the fins and tail. Cut the fish in 2-inch (5-cm) long pieces and wash.
2. Remove the tails of bean sprout and wash.
3. Wash the chili pepper and green onion then slice them diagonally.
4. Wash the watercress and remove the leaves. Cut the watercress stalks in 1½-inch (4-cm) long pieces. Cut off the stalk of crown daisy.
5. Cut the radish and dubu into 1½x1x½-inch (4x3x1-cm) pieces.
6. In a medium bowl, combine all the ingredients of seasoning and mix well.
1. Pour water into a large saucepan and add the seasoning. Bring to a boil over medium heat. When it boils, add the cod and intestines and then bring to boil over medium heat.
2. When it boils, add radish and bean sprout. When the radish is cooked, add dubu and chili pepper and cook for 20 minutes more.
3. Add green onion and crown daisy. Season to taste with salt and ground black pepper.