Mild Pollock and Shrimp Stew (Dongtae Jjigae)
(Mild Flavor) Pollock and Shrimp Stew
The season calls for comforting, soupy dishes! I’ve made a refreshing and delicate pollock stew. This mild pollock and shrimp stew is seasoned with minimal ingredients to highlight the natural flavors of the ingredients. Its clear broth is neither spicy nor salty, making it a soothing dish for the stomach. Enjoy a meal that’s gentle on your palate and easy to digest.
Ingredients
- 2 medium-sized pollock (dongtae)
- 14 shrimp
- 3 cabbage leaves
- 450g daikon radish (or regular radish)
- 1/2 onion
- 1 green chili pepper
- 1 red chili pepper
- 1 stalk of green onion
- 1 cup minced garlic
- 1 piece of kelp (15*15cm)
- 1500ml water
Seasoning
- 2 Tbsp red pepper flakes (gochugaru)
- 6 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp salt (to taste)
- 1 cup rice wine (mirin or soju can be substituted)
- 2 Tbsp red pepper flakes (gochugaru)
- 6 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp salt (to taste)
- 1 cup rice wine (mirin or soju can be substituted)
Cooking Instructions
Step 1
Prepare all the ingredients for the stew. Ensuring your ingredients are fresh will greatly enhance the final flavor of your dongtae jjigae.
Step 2
In a pot, pour 1500ml of water and add the 15*15cm piece of kelp. Let it soak for 15 minutes to create a rich broth base. Do not wash the kelp with water; instead, gently wipe away any dust or debris with a kitchen towel or damp cloth. It’s best to infuse the broth by soaking rather than boiling the kelp.
Step 3
Thaw the frozen, pre-cut pollock pieces at room temperature. Once thawed, rinse the pollock under cold running water. It’s crucial to remove the internal organs and the dark membrane lining the cavity, as these can impart a greasy texture and strong fishy odor. Gently push them out with your fingers; they should come away easily. If there are any scales on the skin, you can carefully scrape them off with a knife. After cleaning, place the pollock in a bowl and pour the 1 cup of rice wine over it. Toss gently to coat the fish evenly, and let it marinate for about 10 minutes. This step helps to further eliminate any fishy smell.
Step 4
Next, prepare the shrimp. Remove the antennae, legs, and the sharp, pointed ‘beak’ or ‘nose’ at the tail end. These can be easily pulled off by hand. Be careful not to prick yourself with the sharp beak. Using kitchen scissors can also make this process easier. After trimming, rinse the shrimp under cold running water.
Step 5
Peel the radish if desired, or simply wash it thoroughly. Slice it thinly, similar to sharpening a pencil. If this method is difficult, you can also cut the radish into bite-sized cubes.
Step 6
Wash the cabbage leaves under running water and cut them into roughly 4cm lengths. This size will ensure they soften nicely in the stew without disintegrating.
Step 7
Peel the onion, wash it, and cut it into pieces about 3cm wide. Make a lengthwise cut through the center of each piece to help it absorb flavors better.
Step 8
Trim the root end of the green onion, wash it, and cut it into 3cm lengths.
Step 9
Wash the chili peppers and remove the stems. Slice them diagonally into about 2cm pieces. Using both green and red chilies adds visual appeal.
Step 10
Mince the garlic finely until you have about 1 cup’s worth. This will add a wonderful aroma and depth of flavor to the stew.
Step 11
Remove the rehydrated kelp from the pot. Add the sliced radish, 2 Tbsp of red pepper flakes, and 6 Tbsp of soy sauce for soup to the broth. Bring to a boil over medium heat, then reduce to low heat and simmer for 10 minutes, or until the radish is tender. Cooking the radish first ensures it softens properly, as it takes longer to cook than the fish.
Step 12
After the radish has simmered for 10 minutes, add the prepared pollock pieces to the pot. Cover with a lid and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and continue to simmer for 10 minutes. Keep an eye on the pot, as it might overflow when it first starts boiling; if it does, immediately lower the heat to medium-low.
Step 13
While the stew is simmering, lift the lid and skim off any foam or scum that rises to the surface. This step helps to ensure a clean and clear broth.
Step 14
After 10 minutes of simmering the pollock, add the cabbage, onion, chili peppers, and minced garlic to the pot. Cover again and continue to simmer over medium-low heat for about 5 minutes, allowing the vegetables to soften and their flavors to meld.
Step 15
Finally, add the green onion and shrimp to the pot. Cover and simmer for just 3 more minutes. Shrimp cook very quickly, so overcooking can make them tough. Taste the broth and adjust the seasoning by adding salt if needed, about 1 Tbsp or to your preference. Remember that shrimp also release some saltiness, so taste before adding too much.
Step 16
Your delicious and comforting Mild Pollock and Shrimp Stew is now complete! Serve hot with a bowl of rice and enjoy.
