대구두부국

Daegu-tofu soup is a clear broth dish made by first boiling radish to create a light, refreshing base, then adding large pieces of cod and soft tofu. Because the ingredients and seasonings are simple, the doneness of the radish and the heat adjustment after adding fish determine the impression of the broth. When the radish from the edge becomes semi-transparent, sweetness and moisture naturally begin to permeate the broth. At this point add the cod to cook, and add the tofu after the fish is almost cooked, simmering briefly to keep each component relatively intact. Ssukgat (edible crown daisy) is added at the end so its aroma isn’t strong. If simmered for too long, the leaves will wilt easily and the aroma can become dull, so just briefly heat it right before turning off the heat. Conversely, if you don’t prefer the aroma of crown daisy, you can reduce or omit it, and the clear cod and radish broth core will remain.