Daegu Malgeuntang, Codfish Soup, 鳕鱼清汤, 鱈魚清湯, テグマルグンタン, たらスープ, 대구맑은탕 Leave a comment

This soup is made by boiling bean curd, shiitake mushroom, and water parsley, and then adding cleaned codfish and bringing all ingredients to a boil. It is then seasoned with rice wine and salted to taste. To add fragrance, crown daisy is added just before serving.




Ingredients (serve 4)
2 cods (3 lb, 1.5kg), 7 oz (200g) Napa cabbage leaves, 7 oz (200g) white radish, 3 oz (90g) bean sprout, 2 oz (60g) Korean watercress, 2 green chili pepper (1 oz, 30g), 3 oz (90g) paengi (enoki) mushroom, 5 oz (150g) firm dubu, 1 large green onion (1 oz, 30g), salt as needed, 1 sheet kelp 4×4-inch (10×10-cm), 2 tablespoons rice wine, 12 cups water (3L)

Cho-ganjang (soy sauce with vinegar) 5 tablespoons white vinegar, 1 tablespoon lemon juice, 2 tablespoons soy sauce, 1 teaspoon sugar, ½ tablespoon minced green onion, 3 tablespoons minced white radish

1. Scale the cod and remove the fins and tail. Cut the fish in 2-inch (5-cm) long pieces and wash.
2. Cut the radish into 1½x1x⅛-inch (4x3x0.3-cm) pieces.
3. Wash the bean sprout and Napa cabbage leaves. Cut the cabbage leaves in 1½-inch (4-cm) width segments.
4. Wash the watercress and remove the leaves. Cut the watercress stalks in 1½-inch (4-cm) long pieces.
5. Wash the chili pepper and green onion then slice them diagonally. Cut off the bottom of mushrooms.
6. Cut the dubu into 1½x1x½-inch (4x3x1-cm) pieces.
7. In a medium bowl, combine all the ingredients of cho-ganjang and mix well.

1. Spread the kelp in the bottom of a large saucepan and add the cod, cod intestines, water and rice wine and then bring to boil over medium heat. When it boils, add radish, bean sprout and cabbage leaves and boil until the radish is cooked.
2. Add the watercress, chili pepper, green onion, mushroom and dubu and cook for 5 minutes more. Season to taste with salt.
3. Serve with cho-ganjang.


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