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.
Ingredients needed 2 servings
Recipe
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.
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.
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