Korean Cod and Radish Soup
Quick answer
Daegu mu-tang is a Korean cod and radish soup in which the radish simmers first in anchovy broth for eight minutes to release its natural sweetness before the fish goes in.
What makes this special
- Daegu mu-tang pairs rice-wine marinated cod fillets with sweet Korean radish for a clean, oceanic broth.
- Cod marinated in rice wine 10 minutes removes fishiness without masking flavor
- Radish simmered 8 minutes first extracts sweetness that layers with fish umami
Key ingredients
Core cooking flow
- 1 Cut 300g of thick cod fillets into 4cm cubes and sprinkle with 1 tbsp of rice wine.
- 2 Slice 180g of Korean radish into 3cm squares with a 0.5cm thickness and cut...
- 3 Pour 1.2L of anchovy broth into a pot and add the sliced radish.
Daegu mu-tang is a Korean cod and radish soup in which the radish simmers first in anchovy broth for eight minutes to release its natural sweetness before the fish goes in. Cod fillets are briefly marinated in rice wine to neutralize any fishiness, then cooked gently - stirring must be kept to a minimum to keep the flesh in large, intact pieces. The finished broth is remarkably clear and light because cod carries very little fat, and the sweetness of the radish merges with the fish's mild umami to create a clean, layered depth. Crown daisy added in the final thirty seconds of cooking releases a sharp herbal fragrance that lifts the entire bowl. Many Koreans reach for this soup as a hangover remedy, prizing the cool, clean aftertaste it leaves.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 300g of thick cod fillets into 4cm cubes and sprinkle with 1 tbsp of rice wine.
Let the fish marinate for 10 minutes to effectively neutralize any fishy odors before you begin cooking.
- 2Heat
Slice 180g of Korean radish into 3cm squares with a 0.5cm thickness and cut 1 green onion diagonally into 1cm pieces.
Preparing the vegetables in this size ensures the flavors release perfectly into the boiling broth.
- 3Control
Pour 1.2L of anchovy broth into a pot and add the sliced radish.
Boil over medium heat for 8 minutes until the radish pieces turn translucent and their clean, natural sweetness fully infuses the cooking liquid.
- 4Finish
Carefully add the marinated cod pieces and simmer over medium heat for 6 minutes, skimming off any white foam for a clear finish.
Do not stir the pot vigorously as the tender fish fillets break apart easily.
- 5Control
Season the broth with 1 tbsp of soup soy sauce and 1 tsp of minced garlic, then add the green onions.
Simmer for 3 minutes and add 0.3 tsp of salt to achieve a perfectly clean aftertaste.
- 6Finish
Add 40g of crown daisy exactly 30 seconds before turning off the heat to preserve its sharp herbal fragrance.
Once the leaves wilt slightly, gently ladle the soup into bowls to keep the cod pieces intact.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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