Spicy Cod and Vegetable Soup — Daegu Jiri Cod Clear Soup with Rice
Korean clear cod soup simmered with daikon, scallion, garlic, and ginger in a clean kelp broth, served over short-grain rice and finished with chilli, sesame, and a wedge of lemon.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Peel and thinly slice daikon. Lightly smash garlic cloves. Slice ginger. Cut cod into 4cm pieces. Thinly slice 2 scallions and both green chillies. Have lemon wedges, sesame oil, and sesame seeds ready.
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes until water absorbs. Remove from heat, keep covered, rest 5 minutes.
Simmer 1
Place 1200ml cold water, kelp, daikon, smashed garlic, ginger, and 2 whole scallions in a heavy pot. Bring to gentle simmer over medium heat for 8 minutes. Lift out kelp at 5 minutes to prevent bitterness. Strain broth into clean pot, return daikon, discard aromatics.
Simmer 2
Stir salt, black pepper, and Korean cooking wine into broth. Return to simmer over medium heat until broth turns clear and bright, about 2 minutes. Slide cod pieces into broth, simmer on medium-low 4-5 minutes without stirring until just opaque at centre.
Finish
Add sliced green chilli to broth, simmer 30 seconds until wilted. Spoon rice into deep bowls, ladle broth and cod over top, drizzle sesame oil, scatter sliced scallions and sesame seeds.
Plate
Serve immediately with lemon wedges alongside for squeezing.
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