Sokcho Saengdaegu 속초생대구

Winter adds cod milt and liver to the pot of saengdaegu-tang, fresh cod soup, and the milt turns rich and soft, almost like concentrated cheese. The cod is never frozen, and its thick pieces flake at a touch. Eat the minari (water parsley) and vegetables first while the fish finishes cooking. The broth is mild and unspiced, and topping it up a little at a time over low heat keeps it going. Saengdaegu-jeon, cod slices dipped in egg and pan-fried, can be split half and half with milt jeon in winter. The herring roe side dish is wrapped with rice in plain roasted laver.