Ah Goo Tang (아구탕) Or Dea Gu Tang (대구탕) Recipe

Prepare stock

Rinse the dried kelp briefly to remove dust but do not wipe off the white powder (umami). In a large pot add 8 cups water, kelp, dried anchovies (remove heads/guts if not already removed), half onion, smashed garlic and the 1 cup sliced radish. Bring to medium heat and gently simmer for 12–15 minutes. Do not boil vigorously while kelp is in the pot to avoid bitterness.

Remove the kelp after 12–15 minutes. Continue simmering the stock 8–10 more minutes to extract flavor from the anchovies and vegetables, then strain or remove anchovies, onion and radish pieces if you prefer a clear broth. Keep the liquid in the pot and return to a gentle simmer.

Taste the broth and add 1 tablespoon doenjang, whisking or dissolving it into a small ladle of broth first to avoid lumps. Add 1 teaspoon soy sauce and 1 teaspoon gochugaru. Simmer 2–3 minutes to incorporate flavors. Adjust salt modestly (about 1/2 teaspoon) and pepper to taste.

Add the monkfish (or cod) pieces into the simmering broth. Monkfish is firm and cooks in about 6–8 minutes; cod may cook in 4–6 minutes depending on thickness. Simmer gently until fish is opaque and flakes easily. Skim foam or impurities from the surface as needed.

When fish is about halfway done (after approximately 3–4 minutes of simmering), add the napa cabbage, additional julienned radish, sliced mushrooms, zucchini and enoki (if using). This staging allows vegetables to become tender but not mushy.

Continue cooking gently for another 4–5 minutes, until the vegetables are tender and the fish is fully cooked through. Taste the broth and adjust seasoning — add up to another 1/4–1/2 teaspoon salt or more gochugaru for heat if desired.

Add the sliced scallions and optional sliced red chili in the last 1–2 minutes of cooking so they retain color and fresh aroma.

Turn off the heat. Stir in 1 teaspoon toasted sesame oil and 1/2 teaspoon toasted sesame seeds if using. If you like a brighter garlic flavor, add up to 1/2 teaspoon freshly minced garlic now.

Ladle the soup into individual bowls, ensuring each gets pieces of fish and a mix of vegetables. Garnish with chopped chives or extra scallion greens. Serve hot with steamed rice and banchan.