Rolled Cod Doenjang Soup
An EasyHansik home-kitchen take inspired by Chef Kim Mi-ryeong’s rolled cod doenjang soup featured on tvN STORY Trendy Table Episode 8.
tvN STORY’s official video page identifies Chef Kim Mi-ryeong’s rolled cod doenjang soup in Episode 8. The measurements and method below are EasyHansik’s own home-kitchen version, not a reproduction of the show recipe.
⏱️ 27m total (Prep 12m / Cook 15m)
📊 Difficulty: Moderate
🌶️ Spice: Mild
👥 Yield: 2 servings
🛠️ Tools: Pot
🛠️ Tools: Paper towels
🛠️ Tools: Fine-mesh strainer
🛠️ Tools: Food thermometer (optional)
📅 Recommend: Year-round
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
2 Servings
🥬 Main Ingredients
- Skinless cod fillet10 oz
- Zucchini1/3 medium
- Napa cabbage2 leaves
- Scallion1/2 stalk
🥣 Sauce & Seasoning
- Anchovy-kelp broth3 1/3 cups
- Doenjang1 1/2 tbsp
- Minced garlic1 tsp
- SaltA pinch
📊 Estimated Nutrition (Per Serving)
Calories
약 220 kcal/인분
Sodium
된장에 따라 다름
Fat
약 5 g
Protein
약 32 g
👨🍳 Cooking Steps
1
Cut cod into 1-inch-wide strips, season with a pinch of salt, rest 5 minutes, then pat completely dry.
💡 Tip: Dry fish holds its roll better and tastes cleaner.
2
Roll each cod strip snugly and set seam-side down. Slice zucchini and cut napa into bite-size pieces.
💡 Tip: If you use picks to secure rolls, remove them before serving.
3
Strain doenjang into the broth. Add garlic, napa, and zucchini; simmer over medium heat for 8 minutes.
💡 Tip: Doenjang varies in saltiness; start with 1 tbsp and adjust.
4
Add cod rolls seam-side down and cook over medium-low for 5 minutes. Do not stir; gently shake the pot.
💡 Tip: Cod is done when opaque, flaky, and at least 145°F / 63°C in the center.
5
Taste, add scallion, simmer 30 seconds, and serve immediately.
💡 Tip: Extended simmering can dry out the cod.
🌟 Pro Chef Tips
- • Add the cod rolls only after the broth is simmering and avoid stirring.
⚠️ Avoid Common Pitfalls
- ❌ Wet cod rolls unravel easily.
- ❌ Hard boiling can break and toughen the fish.
🧊 Storage & Reheating
- • Refrigerate within 2 hours and reheat thoroughly within 1–2 days.
