Korean Cod and Radish Soup

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.

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.

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.

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.

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.

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.