Korean Cod and Radish Soup
Daegu mu-tang is a Korean cod and radish soup where the radish simmers first in anchovy broth for eight minutes, drawing out its natural sweetness before the fish goes in. Cod fillets are marinated briefly in rice wine to neutralize any fishiness, then cooked gently for six minutes - stirring must be minimal to keep the flesh in large, intact pieces. The finished broth is remarkably clear and light because cod carries very little fat, and the radish sweetness merges with the fish's mild umami to create a clean, layered flavor. Crown daisy added in the final thirty seconds releases a sharp herbal fragrance that lifts the entire bowl.
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Instructions
- 1
Cut cod into chunks and marinate with rice wine for 10 minutes.
- 2
Slice radish thinly and diagonally slice green onion.
- 3
Boil radish in anchovy broth for 8 minutes to bring out sweetness.
- 4
Add cod and simmer 6 minutes on medium, skimming any foam.
- 5
Season with soy sauce, garlic, and salt, then add green onion for 3 more minutes.
- 6
Add crown daisy just before turning off heat and serve immediately.
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