Daegu jiri is a delicate stew made with codfish, or “daegu.” Cod is mild-flavored and has white flaky flesh. It’s a popular choice for Korean fish stews. There are two types of stew made with cod ― spicy (daegu maeuntang) and mild (daegu jiri or malgeuntang). Daegu jiri is enjoyed for its subtle yet deep flavor! I usually use anchovy broth to add depth to the stew. The broth should be light to let the natural taste of the fresh cod stand out. Throw in a couple of clams or shrimp. They can add a nice layer to the flavor of the broth.

2 servings

Ingredients:

● 450 grams codfish

● 2 shrimp or little neck clams

● 1 or 2 leaves baechu, napa cabbage

● 50 grams mu (Korean radish)

● 160 grams tofu

● 1 thin ginger slice

● 1 garlic clove, thinly sliced

● a handful of watercress or ssukgat (crown daisy leaves)

● 20 grams paengi (enoki) mushrooms (optional)

● 1 or 2 scallions

● A slice of lemon (optional)

● Salt and pepper

● 3 cups anchovy broth or water

Cut the fish into several big chunks. De-grit the clams, if using, by placing them in salt water for 20 minutes.

Cut the cabbage into small sizes. Thinly slice the radish into small squares. Roughly chop the scallions. Cut the tofu into thick slices.

Add the broth to a medium size pot along with the cabbage, radish, ginger and garlic. Add salt and pepper to taste. Bring to a boil over high heat. Cook until the vegetables turn soft, about 3 minutes.

Drop in the fish, shrimp (or clams) and tofu. When it comes to a boil again, reduce the heat to medium. Cook until the fish is cooked through and the clams are open, if using, about 5 minutes. Do not overcook. The fish will continue to cook in the boiling hot broth while being served and eaten.

Add the watercress or crown daisy leaves, enoki mushrooms and scallions. Turn the heat off. Serve piping hot with the optional lemon slice on top.

By Ro Hyo-sun

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