대구매운탕/daegu Tang Recipe

Prepare aromatics

Peel and smash 6 garlic cloves. Thinly slice or grate 1 tablespoon fresh ginger. Quarter the onion and set aside.

In a large pot (4–6 quart), pour 8 cups water and add 1 cup anchovy-kelp dashi concentrate (or prepared dashi). Add the garlic, ginger and onion. Bring to a gentle simmer over medium heat.

Simmer the broth gently, uncovered, for 10 minutes to allow the aromatics to infuse. Skim any foam or impurities from the surface with a spoon.

While the broth simmers, combine 3 tbs gochugaru, 1 tbs gochujang, 2 tbs soy sauce, 1 tbs rice wine, 1 tsp toasted sesame oil, 1/2 tsp sugar and 1/4 tsp black pepper in a small bowl. Mix into a smooth paste. Add 1–2 tablespoons of hot broth from the pot to loosen the paste to a pourable consistency.

Taste a small spoonful and adjust: add more gochugaru for heat, more soy sauce for saltiness, or a pinch more sugar if it tastes too sharp.

Stir the spice paste into the simmering pot. Increase heat slightly to bring the broth to a gentle boil, then reduce to a simmer. Let the spicy broth cook for 5 minutes to meld flavors.

Prepare vegetables: peel and julienne enough daikon to make 1 cup; slice mushrooms, cut zucchini into half-moons, and thinly slice napa cabbage. Cut soft tofu into 1" cubes and keep them chilled until ready to add.

Add the daikon and mushrooms to the simmering spicy broth first. Simmer for 3–4 minutes until beginning to soften.

Add zucchini and napa cabbage and simmer another 2 minutes so vegetables are tender-crisp.

Gently slide the tofu cubes into the pot. Simmer very gently (so tofu does not break) for 2–3 minutes to warm through.

Pat cod pieces dry with paper towels and check for bones. Season lightly with 1/2 tsp salt (from the finishing seasoning) and a few cracks of black pepper.

Carefully add the cod pieces to the simmering broth in a single layer or gently nestle them among the vegetables. Do not stir vigorously.

Simmer gently for 4–6 minutes, depending on thickness, until the cod is opaque and flakes easily with a fork. Avoid overcooking — fish should be tender and moist.

Taste the broth and adjust seasoning: add up to 1 tsp more salt or 1 tsp fish sauce for extra umami if desired. If the broth is too spicy, add 1/2 cup water or a splash of rice wine to balance.

Slice 3 green onions into 2" lengths and add them to the pot in the last 1 minute of cooking just to soften slightly.

If using fresh chilis, add sliced chilis on top for brightness. Sprinkle toasted sesame seeds and chopped cilantro or perilla leaves just before serving.

Ladle the Daegu Tang into bowls, making sure each bowl gets fish, tofu and vegetables. Serve hot with steamed rice and kimchi on the side.