Main ingredients 🥩
codpork shoulder or bellyradishshrimp pastegreen soybean pastered pepper powderminced garliconionscallion
Lim Sung-geun's Cod Stew
A refreshing cod stew enhanced with pork for depth and seasoned with green soybean paste and shrimp paste for a clean, crisp flavor.
🙋 Recommended for
- ⭐ Those who want a clean, non-fishy taste with the rich depth of meat broth
- ⭐ Those seeking a refreshing, spicy cod stew without doenjang or gochujang
Ingredients needed 🛒3 servings
- 1 whole cleaned cod
- 80g pork shoulder or belly
- 100g radish
- 600cc water (3 cups)
- 1 tablespoon shrimp paste
- 6 tablespoons green soybean paste
- 1 tablespoon minced garlic
- to taste red pepper powder
- 1/2 onion
- appropriate amount scallion
- appropriate amount green chili peppers
Recipe 🍳
- Pour 600cc of water into a pot and add 100g of thinly sliced and flattened radish, then bring to a boil.
- Add 80g of pork shoulder or belly, cut into irregular pieces, and simmer briefly to extract a rich broth.
- Place the cleaned cod, one piece at a time, into the pot.
- Gently crush 1 tablespoon of shrimp paste with your hands or chop it finely with a knife, then add it along with 6 tablespoons of green soybean paste to adjust the overall seasoning of the broth.
- Add 1 tablespoon of minced garlic and generous amounts of red pepper powder according to preference to enhance the spicy, tangy flavor.
- Simmer gently for about 8 minutes until the cod flesh is fully cooked and the broth has become rich and flavorful.
- Finally, add sliced onion, scallions, and green chili peppers as finishing vegetables, and simmer briefly to finish.
- Combine water, radish, and pork in a pot and bring to a boil to create a hearty broth.
- Add the cleaned cod and season with crushed shrimp paste and green soybean paste.
- Add minced garlic and red pepper powder to achieve a spicy, tangy flavor.
- Do not stir during cooking to prevent the fish from breaking apart; simmer gently for about 8 minutes.
- Add sliced onion, scallions, and green chili peppers, then simmer briefly to finish.
Cooking tips 💡
- The combination of sea ingredient cod and land-based pork creates an explosive umami flavor—adding a small amount of pork to cod stew is a secret technique used in top-tier restaurants.
- To avoid a messy appearance, finely chop or crush shrimp paste on a cutting board or with your hands before adding it to the broth so that only the juice is incorporated.
- For clear, light broth: use a 10:1 ratio of green soybean paste to water; for deeper, richer broth: use a 9:1 ratio. For 600cc of water, 6 tablespoons of green soybean paste is ideal.
- To completely eliminate the fishy odor of cod, thoroughly scrape off the gills, fins, and scales. If still concerned, soak the fish in rice washing water mixed with a splash of vinegar for a short time—this will firm up the flesh and remove any fishy smell.
- Avoid stirring the fish flesh frequently during cooking, as this can break it down and cloud the broth. Keep the pot undisturbed except when adding vegetables.
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