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What’s happening to Korea’s winter cod?
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By Kim Se-jeong
A cold water species that thrives in low temperatures, cod typically inhabits the East Sea and migrates south during its winter spawning season. Cod has long been regarded as a signature winter fish in Korean cuisine, thanks to large fishing grounds off the coast, especially near Changwon, South Gyeongsang Province.
That status, however, is under threat. Cod stocks are declining rapidly, endangering both marine biodiversity and an essential part of Korean food culture. According to South Gyeongsang Province statistics, cod catches in 2025 totaled about 42,000, down sharply from approximately 240,000 in 2022, a drop widely attributed to rising ocean temperatures.
Cod is prized for its clean, deeply savory flavor. Its white, tender flesh flakes easily when cooked, making it particularly well-suited to soups and stews. The clear broth it yields delivers a refreshing taste without a strong fishy odor, a quality that sets it apart from many other winter fish.
The fish is a staple ingredient in dishes such as daegu-tang (spicy cod soup) and daegu-jiri (clear cod soup). It is widely consumed in winter both as a gentle hangover remedy and as a nourishing, restorative meal.
Little of the fish goes to waste. Beyond the flesh, the liver, gills and organs are all used in cooking. The reproductive glands, or milt, are considered a standout winter delicacy, prized for having a rich yet delicate texture, while the liver, known for its intense flavor, often appears in sauces or steamed dishes.
Nutritionally, cod is well-suited to the chilly season. It is relatively low in fat but high in protein, and provides a range of vitamins and minerals, making it satisfying without feeling heavy. Its mild flavor appeals across age groups and palates.
Daegu-jiri / Captured from Langa's Kitchen YouTube channel
Daegu-tang and daegu-jiri (cod soup)
Daegu-tang, or spicy cod soup, remains one of the most popular cod dishes in Korea. When prepared without gochugaru (red pepper powder), it is referred to as daegu-jiri.
Ingredients (2-3 servings)
900 milliliters water
1 small piece of dried kelp, about 5 centimeters
10 grams dried anchovies
600 grams of cod, cut into large pieces
120 grams white radish, thinly sliced into 1.5-centimeter pieces
50 grams bean sprouts
8 grams sliced garlic
30 grams crown daisy greens
80 grams sliced green onions
Seasoning
1 teaspoon soy sauce, 1 1/2 tbsp salt (adjust to taste), 1/2 tbsp black pepper, 1 tbsp red pepper powder (optional)
Instructions
1. Rinse the cod and bean sprouts thoroughly. Slice the garlic and green onions.
2. In a pot, combine the water, dried kelp and anchovies. Bring to a boil and simmer for 10 minutes to make a stock.
3. Add the radish and continue boiling for another 10 minutes. Remove and discard the kelp and anchovies.
4. Add the cod, garlic and soy sauce, and simmer for 5 minutes.
5. Add the bean sprouts and green onions. Season with salt and black pepper and simmer until all ingredients are fully cooked.
6. Turn off the heat and add the crown daisy greens just before serving.
Daegu-jorim / Captured from Mom's Hand YouTube channel
Daegu jorim (braised cod)
Daegu jorim, or braised cod, is another seafood dish widely enjoyed in Korean homes, especially during the colder months.
Ingredients (6-8 servings)
8 fillets cod
3–4 cups kelp stock (optional)
About 1 palm-sized piece of radish, cut into thick slices
2 sliced onions
2–3 potatoes, cut into large pieces (optional)
1 red chili pepper
1 bunch of green onions, cut into large pieces
Seasoning
2–3 tbsp minced garlic, 6 tbsp soy sauce, 3 tbsp anchovy sauce, 3 tbsp red pepper powder, 2 tbsp sesame oil, 4 tbsp cooking wine, 1 tbsp sugar (optional)
Instructions
1. Place the radish in a wide pot, add the kelp stock and bring to a boil.
2. While the radish cooks, mix all seasoning ingredients together in a bowl.
3. Add the onions and half of the cod fillets to the boiling stock.
4. Spoon over half of the sauce.
5. Add potatoes, if desired.
6. Layer in the remaining cod fillets and the rest of the sauce.
7. Add the remaining onions and cooking wine.
8. Simmer until the fish is fully cooked and the sauce has reduced and thickened. Add sugar if desired.
9. Finish by adding slices of red chili peppers and green onions, then remove from heat.