Daegu Tang

About the dish

A winter fish whose big mouth is said to invite fortune. Daegu — named for its large mouth — has clean, mild flesh and wastes nothing, even its roe and milt, making it the signature winter fish of Jinhae and the South Coast. Simmered clear with radish, daegu-tang soothes both cold and hangover with its refreshing broth.

Key ingredient

Cod (daegu) — easy to digest and good for circulation, suiting everyone young and old; rich in B vitamins for glossy skin, nails and hair and helps support wellness around colds; supplies lysine that rice lacks. In season November; mainly from the South Coast.

Ingredients

Main: cod, radish, soybean sprouts, water dropwort, tofu, scallion · Seasoning: minced garlic, chili powder, soup soy sauce, salt, pepper

Simple recipe

1. Cut the cod into pieces, rinse in salted water, and prepare the roe and milt separately.
2. Slice the radish thin and trim the soybean sprouts.
3. Cook the radish in boiling water, then add the cod and sprouts.
4. Season with minced garlic, chili powder and soup soy sauce, and add water dropwort and crown daisy.
5. Boil over high heat until the flesh firms, and serve refreshingly.

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