-Cycle 1, Dinner 90-
5 April 2010
Daegu Jiri Tang
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Korean fish stews fall into 1 of 2 main groups. The first is maeun tang (매운탕), the more popular form, which features a spicy broth as described in a prior post on the subject (see 1.013 Daegu Maeun Tang). The other form is jiri tang (지리탕), which is essentially the same thing as the former but without the hot spices. Not to say that maeun tang is easy to make, but any deficiencies in the soup's broth can be masked to a certain extent by the powerful taste of gochujang (고추장), a red chili pepper paste, and gochugaru (고추가루), a red chili pepper powder, both of which are essential seasonings. By contrast, jiri tang has nothing but the fish and vegetables to flavor the broth, a much tricker task.
Because of Dominic, who can't handle heavy spices just yet, I've been forced to go with jiri tang lately. I have yet to master the broth, which I strongly suspect requires MSG to get it to taste like restaurant offerings, but at least the fish and vegetables and tofu in my home-made version are good.