Refreshing Pollock Stew (Dongtae-tang) – No Fishy Smell!
How to Make Delicious Dongtae-tang at Home
A recipe for a refreshing and deeply flavorful pollock stew, free from any fishy odors. This comforting soup is perfect for warming up on a chilly day.
Main Ingredients- 2 fresh pollock (about 1kg)
- 100g bean sprouts
- 300g daikon radish
- 1/2 stalk of green onion (scallion)
- 1 red chili pepper
- 1 handful of water parsley (minari)
- 8 cups (1.6L) water
- 3 Tbsp store-bought anchovy broth
Seasoning Paste Ingredients- 2 Tbsp red chili flakes (gochugaru)
- 1 tsp red chili paste (gochujang)
- 1 tsp soybean paste (doenjang)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp fish sauce (chamchi-aek)
- 1 tsp salted shrimp (minced)
- 2 Tbsp rice wine (mirin or cooking wine)
- 1 Tbsp minced garlic
- Pinch of black pepper
- 2 Tbsp red chili flakes (gochugaru)
- 1 tsp red chili paste (gochujang)
- 1 tsp soybean paste (doenjang)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp fish sauce (chamchi-aek)
- 1 tsp salted shrimp (minced)
- 2 Tbsp rice wine (mirin or cooking wine)
- 1 Tbsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
Carefully clean the pollock by removing fins and internal organs. Rinse thoroughly under running water, scraping off any scales to eliminate any fishy odor. Pat dry and cut into serving-sized pieces.
Step 2
(Merged with step 0)
Step 3
Peel the daikon radish and slice it thinly, about 0.5cm thick, into bite-sized pieces. Avoid slicing too thinly, as it may break down during cooking.
Step 4
Slice the green onion diagonally into large pieces. Slice the red chili pepper diagonally as well to add color and flavor to the stew.
Step 5
In a large bowl, combine the red chili flakes, red chili paste, and soybean paste. Add the soy sauce for soup, fish sauce, and minced salted shrimp.
Step 6
Add the rice wine, minced garlic, and black pepper to the bowl. Mix all the seasoning ingredients well until you have a flavorful paste.
Step 7
In a pot, combine the 8 cups of water and 3 Tbsp of store-bought anchovy broth for a deeper base flavor. Add the sliced daikon radish. Bring to a boil over high heat, cover the pot, and cook until the radish becomes translucent (about 10 minutes).
Step 8
Once the daikon radish is halfway cooked and has released its flavor into the broth, stir in the prepared seasoning paste. Add the pieces of pollock. Important: keep the lid open while boiling at this stage to allow any fishy smells to escape and keep the broth clear and refreshing.
Step 9
When the pollock is almost cooked through, add the bean sprouts for a delightful crunch and boil for another minute or two.
Step 10
Finally, add the diagonally sliced green onions and red chili peppers to the pot. Continue to boil for another 1-2 minutes. This step infuses the broth with their fresh aroma, enhancing the overall taste.
Step 11
As the stew boils, skim off any foam or scum that rises to the surface using a spoon. This will ensure a clear and clean-tasting broth. Check that the pollock is fully cooked before proceeding.
Step 12
Just before serving, while the stew is still bubbling, add the water parsley (minari). Cook it very briefly, just until it wilts slightly, to preserve its fresh aroma and vibrant green color. Turn off the heat immediately and enjoy your delicious Dongtae-tang!
