Lim Sung-geun's Cod Stew

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.

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.