Photograph of the finished Daegu-tang

Korea · Canh cá tuyết Daegu-tang

Daegu-tang

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cod Cod 800 g
  • Photograph of White radish White radish 400 g
  • Photograph of Tofu Tofu 240 g
  • Photograph of Kombu seaweed Kombu seaweed 20 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Salt Salt 16 g
  • Photograph of Green finger chillies Green finger chillies 4
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Simmer thickly sliced radishes with kombu for 15 minutes to make a sweet broth.
  2. 2 Drain the kombu to remove the slime, then season with salt and minced garlic.
  3. 3 Add the chopped cod, bring to a boil, then reduce heat and skim off the foam continuously.
  4. 4 Cook for 8 minutes until the fish is just cooked through, without stirring to prevent the fish from breaking apart.
  5. 5 Add the tofu and sliced green peppers, sprinkle with chopped scallions, and turn off the heat.

With an appliance

  • Microwave 37 min

    Replace step 1: rotate the radish and kombu in water in a heatproof pot at 700 W for 9 minutes, stopping before boiling, then remove the kombu. The cod in steps 3 and 4 should still be cooked with the lid open for exactly 8 minutes without stirring.

Start cooking