Cod Clear Soup with Mugwort Dough (Daegu Jiri-tang)

Photo: Korea Ministry of Food and Drug Safety

Cod Clear Soup with Mugwort Dough (Daegu Jiri-tang)

Name: Cod Clear Soup with Mugwort Dough (Daegu Jiri-tang)
Cuisine: South Korea
Ingredients: 150 g cod (150g); 15 g Korean water dropwort (minari) (15g); 1 g cheongyang chili pepper (1g); 1 g red chili pepper (1g); 25 g soybean sprouts (25g); 10 g crown daisy (ssukgat) (10g); 10 g Dough: mugwort powder (10g); 20 g all-purpose flour (20g); 1 g Broth: dried kelp (dasima) (1g); 15 g dried pollack (bugeo) (15g); 30 g Korean radish (30g); 500 g water (500g); 10 g Seasoning: minced garlic (10g); 3 g minced ginger (3g)

대구지리탕

Soup & stew · Boiled

Soups & stewsCourse

268kcal · per serving

4/5Spice

No pork

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Recipe

Cod Clear Soup with Mugwort Dough (Daegu Jiri-tang)

🌶 Spicy 4/5No porkNo meat or alcoholContains: gluten, soy, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

cod대구(150g)
150 g
Korean water dropwort (minari)미나리(15g)
15 g
cheongyang chili pepper청양고추(1g)
1 g
red chili pepper붉은 고추(1g)
1 g
soybean sprouts콩나물(25g)
25 g
crown daisy (ssukgat)쑥갓(10g)
10 g
Dough: mugwort powder반죽 쑥가루(10g)
10 g
all-purpose flour밀가루(20g)
20 g
Broth: dried kelp (dasima)육수 다시마(1g)
1 g
dried pollack (bugeo)북어(15g)
15 g
Korean radish무(30g)
↔ No Korean radish? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
30 g
water물(500g)
500 g
Seasoning: minced garlic양념 다진 마늘(10g)
10 g
minced ginger다진 생강(3g)
3 g

Nutrition per serving

268kcal

3.87gCarbs

7.19gProtein

1.15gFat

277.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Remove the scales and innards of the cod, and wash it under running water to remove the fishy smell.
Cut the water dropwort into 6cm lengths, slice the cheongyang chili pepper and red chili pepper on the diagonal, and wash the soybean sprouts and crown daisy.
Mix the mugwort powder and flour, add water (15g) little by little and knead until smooth, then rest the dough for 30 minutes to 1 hour.
Put the broth ingredients in a pot and boil for 10 minutes to make the broth.
Add the minced garlic and ginger, and when the aroma comes out, add the cod. When the cod is somewhat cooked, add the soybean sprouts, and when it boils, tear off pieces of the sujebi dough and drop them in.
Add the cheongyang chili pepper and red chili pepper and boil a little longer, then top with the water dropwort and crown daisy and turn off the heat immediately to finish.

💡 TipMugwort, rich in potassium, is added to help excrete sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.