Spicy and Refreshing Pollack Stew (Dongtae Jjigae)
Warm up your day with a hearty and spicy Dongtae Jjigae!
Let’s make a deliciously spicy and clean-tasting Dongtae Jjigae. Perfect for cooler days, this stew is packed with flavor and is surprisingly easy to make.
Main Ingredients- 1 whole Pollack (Dongtae), cleaned and trimmed
- 15 Clams (Manila clams or similar), purged of sand
- 1 small Daikon radish
- 1/3 block Firm Tofu
- 1 Korean green chili pepper (Cheongyang chili)
- 1 stalk Green onion
- A handful of Crown daisy (Ssukgat)
- A small piece of Zucchini
- 5 cups Anchovy-Kelp broth
Seasoning (for adjusting taste)- Salt (for seasoning)
Spicy Paste (Yangnyeomjang)- 2 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 tsp Minced garlic
- 0.5 tsp Grated ginger
- 1 Tbsp Cheongju (rice wine) or Mirin
- Soy sauce or fish sauce (to taste)
- Pinch of Black pepper
- Salt (for seasoning)
Spicy Paste (Yangnyeomjang)- 2 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 tsp Minced garlic
- 0.5 tsp Grated ginger
- 1 Tbsp Cheongju (rice wine) or Mirin
- Soy sauce or fish sauce (to taste)
- Pinch of Black pepper
Cooking Instructions
Step 1
Begin by thawing the pollack in cold water with a little salt. Once thawed, rinse it thoroughly under running water and trim off the fins and tail for a cleaner presentation and better texture.
Step 2
Slice the daikon radish into bite-sized pieces, or into thin half-moon shapes similar to the size of the pollack. The radish adds a wonderful sweetness and body to the broth.
Step 3
In a pot, combine the sliced daikon radish with all the ingredients for the spicy paste: gochugaru, gochujang, minced garlic, grated ginger, and cheongju. Gently mix them together so the radish is evenly coated. Pour in the anchovy-kelp broth (5 cups) and bring to a boil over medium heat. Cook until the radish is about halfway tender. Sautéing the radish with the paste before adding broth enhances the depth of flavor.
Step 4
While the radish is cooking, prepare the other vegetables. Slice the green onion diagonally, and cut the zucchini into bite-sized pieces. Dice the tofu into cubes. If you prefer a spicier stew, thinly slice the Korean green chili pepper as well.
Step 5
Once the broth is bubbling and the radish is halfway cooked, add the prepared pollack to the pot. Be careful not to overcook the pollack, as it can become mushy. As the pollack starts to cook, add the purged clams and let them simmer together.
Step 6
When the pollack and clams are nearly cooked through, add the prepared green onion, zucchini, and tofu. Zucchini cooks quickly, so add it during the last 3-5 minutes of cooking to maintain its texture. Add the sliced green chili pepper at this stage if using.
Step 7
Finally, adjust the seasoning of the stew. Traditionally, soy sauce or salt is used. Today, we’re using only salt for a cleaner taste. Add more salt as needed to reach your desired flavor. A pinch of black pepper can be added for extra warmth. Garnish with crown daisy for a beautiful finish. Your delicious Dongtae Jjigae is now ready to be enjoyed!
