대구두부국

Korean: Daegu (대구) tofu soup starts by boiling radish to create a clear, refreshing base, then adds large chunks of cod and soft tofu. Because ingredients and seasonings are simple, the level of radish doneness and controlling heat after adding the fish determine the impression of the broth. When the radish edges become translucent from the outside, sweetness and moisture naturally seep into the broth. At this point, add the cod to cook, and add the tofu after the fish is almost cooked, letting it simmer briefly so that each retains its shape relatively well. Eriocaulon (samchae) should be added at the end, not too strongly aromatic. Boiling for too long can cause the leaves to wilt and the aroma to fade, so just briefly warm it just before turning off the heat. Conversely, if you don’t prefer the aroma of samchae, reduce the amount or omit it while maintaining the clear cod and radish broth’s focus.