Refreshing and Spicy Pollack Stew (Dongtae Jjigae) with Roe and Pollack Innards
The Ultimate Comfort Food: How to Make Deliciously Refreshing and Spicy Pollack Stew (Dongtae Jjigae) Packed with Bean Sprouts
This is the comforting, refreshing, and spicy pollack stew that’s perfect for this time of year. We’ve enhanced the umami flavor by using a homemade broth. It’s a hearty dish filled with tender pollack meat, creamy roe, and chewy innards, making it a truly satisfying meal. The addition of bean sprouts adds a delightful crunch and contributes to the wonderfully refreshing broth.
Main Ingredients- 1L Anchovy-Kelp Broth
- 1 prepared Pollack (about 500g)
- 200g Daikon Radish
- 100g Bean Sprouts
Seasoning Paste- 1/3 Tbsp Salted Shrimp (Saeujeot)
- 1/2 Tbsp Doenjang (Fermented Soybean Paste)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Guk-ganjang (Soup Soy Sauce)
- 1 Tbsp Mirin (or Rice Wine)
- 1 Tbsp Minced Garlic
- 1/3 Tbsp Salted Shrimp (Saeujeot)
- 1/2 Tbsp Doenjang (Fermented Soybean Paste)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Guk-ganjang (Soup Soy Sauce)
- 1 Tbsp Mirin (or Rice Wine)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Prepare the Broth: Make a rich broth by boiling anchovies and kelp. (Refer to a separate recipe for broth preparation.) Tip! If you prefer a spicier kick, consider adding dried shiitake mushrooms or more kelp while making the broth, or add fresh Cheongyang peppers directly to the stew as it simmers.
Step 2
Prepare the Ingredients: Slice the daikon radish into thin, bite-sized pieces (about 0.3cm thick). Thinly slice the onion and diagonally slice the green onion. Wash the pollack and cut it into serving portions. Separate the pollack roe and innards. Tip! Making the seasoning paste in advance allows the flavors to meld better into the ingredients. Mix all the seasoning ingredients with 2 tablespoons of the broth, ensuring the gochugaru is well-hydrated. For an even deeper flavor, you can mix this paste the day before and let it marinate in the refrigerator.
Step 3
Cook the Radish: Pour the prepared broth into a pot and bring it to a boil. Once boiling, add the sliced daikon radish, cover with a lid, and simmer over medium heat until the radish becomes translucent.
Step 4
Add Pollack and Seasoning Paste: When the radish is about halfway cooked, add the prepared pollack and the seasoning paste. Keep the lid off and boil vigorously over high heat for 5 minutes to allow any fishy odor to evaporate. Tip! The pollack roe (red parts in the right photo) and innards (white parts in the right photo) can become mushy if overcooked, so we’ll add them later. Stir gently as it cooks.
Step 5
Skim and Simmer: Carefully skim off any foam or impurities that rise to the surface with a spoon. After boiling over high heat for 5 minutes, cover the pot again and reduce the heat to medium. Finally, lower the heat to low and let it simmer gently to deepen the broth’s flavor.
Step 6
Add Bean Sprouts, Roe, Innards, and Green Onion: Once the radish is fully cooked, add the bean sprouts, pollack roe, innards, and the sliced green onions. Let it simmer for a few more minutes.
Step 7
Adjust Seasoning and Finish: Cook until the bean sprouts are tender yet still slightly crisp. Tip! Taste the stew and if it needs more seasoning, add a little more salted shrimp brine, soup soy sauce, or salt to your preference. Your delicious pollack stew is almost ready!
Step 8
Serve: Your refreshing and spicy pollack stew is complete! Enjoy it hot with a bowl of steamed rice.
