Main ingredients 🥩
CodStew-grade porkRadishFermented anchovy sauceSoybean pasteMinced garlicChili powderOnionGreen onionThai chili
Lim Sung-geun's Pork and Cod Stew
A refreshing, spicy cod stew with rich umami flavor, made without soybean paste or gochujang—instead using fermented anchovy sauce and soybean paste for a clean, bright taste, enhanced with pork for added depth.
🙋 Recommended for
- ⭐ Those seeking a deep, rich broth version of cod stew instead of the usual plain fish stew.
- ⭐ People who want a clean, refreshing broth without gochujang or soybean paste, avoiding heaviness.
Ingredients needed 🛒2 servings
- Cod 1 fish
- Stew-grade pork 80g
- Radish 100g
- Water 3 cups (600cc)
- Fermented anchovy sauce 1 tablespoon
- Soybean paste 6 tablespoons
- Minced garlic 1 tablespoon
- Chili powder to taste (recommended: spicy chili powder)
- Onion 1/2 piece
- Green onion a little
- Thai chili a little
Recipe 🍳
- Cut 100g of radish into coarse pieces and boil in 600cc of boiling water first.
- Once the radish is slightly cooked, add 80g of stew-grade pork and one cleaned cod fish.
- Crush or finely chop 1 tablespoon of fermented anchovy sauce with your hand or knife, then mix into the broth.
- Add 6 tablespoons of soybean paste to adjust seasoning and deepen the flavor.
- Add 1 tablespoon of minced garlic and your desired amount of chili powder to enhance spiciness and color.
- Simmer gently for about 8 minutes to allow the flavors from the cod and ingredients to fully infuse.
- Once all ingredients are cooked through, add sliced onion (1/2 piece), green onion, and Thai chili, and simmer briefly to finish.
- Boil coarsely chopped radish in boiling water first.
- Add pork and cleaned cod and cook together.
- Season with crushed fermented anchovy sauce and soybean paste, then add garlic and chili powder.
- Simmer for 8 minutes, then add onion, green onion, and Thai chili and cook briefly to finish.
Cooking tips 💡
- Since fermented anchovy sauce can look messy if left whole, always crush or finely chop it before adding.
- To eliminate fishy odor completely, thoroughly remove fins, gills, and scales; optionally soak in rice washing water mixed with a splash of vinegar.
- Fish flesh tends to break apart easily during cooking, so avoid stirring frequently to preserve its shape—let it simmer undisturbed.
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