Saeng Sun Jigae
Daegoo Jiri
Saeng Sun Jigae
(Korean Hot Fish Soup)
1/2-3/4 lb whole fish (like a snapper, croaker, porgy or such)
cleaned but with the head on
1/2 cup of zucchini cut into 1/2 moon slices
4 green onions cut 2" long
about 1 tsp Korean red pepper flakes
(to taste-get the dark red if you can)
about 1/2 tsp salt
2 cloves of garlic mashed into a paste
1 sliced medium onion
1 cup anchovy water (follows)
Put all ingredients into a pot, cover and boil medium heat
about 15-20 min serve with bowls of rice
Anchovy water:
about 4 large (3 in.) dried anchovies or small handful
of the little ones ( 1 in. and less) (from Asian markets)
about 2-3 cups water
Put anchovies and water in a bowl cover and let sit about 6-8
hours strain out liquid
Daegoo Jiri
(Korean cod in broth)
5-6 cups of water
4 thin slices fresh ginger
about 1/4 lb Korean radish cut into 1" cubes
4 green onions (whites and greens) cut about 2" long
about 1/8 tsp white pepper
about 2 lbs fresh cod cut into serving pieces
about 1 tsp salt
watercress for garnish
Bring water to boil and add cod, salt, radish, and ginger.
Cook over medium heat about 10 min so that the cod
is cooked but still firm. Stir in green onion and pepper.
Serve with bowls of rice and garnish soup with the watercress.
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