Spicy and Flavorful! The Golden Recipe for Gangwon-do’s Signature Doruluk Stew
A Special Fish Stew, Doruluk Jjigae: The Secret to Deep and Refreshing Broth
Introducing Doruluk Jjigae, a special fish stew that captures the freshness of the East Sea. Historically a delicacy, doruluk boasts tender flesh and a rich flavor bursting from its roe. Just like the interesting legend behind its name, ‘Doruluk’ promises an unforgettable taste. This recipe meticulously details how to create a deep and refreshing broth using fresh doruluk and seasonal vegetables. Enjoy the taste of Gangwon-do at home with this hearty doruluk stew, a perfect companion to rice!
Main Ingredients- 5 fresh Doruluk fish (choose ones with plenty of roe)
- 5 leaves of Napa cabbage (for a touch of sweetness)
- 100g Radish (base for a refreshing broth)
- 1 sheet Dried Kombu (enhances umami!)
- 1/2 Onion (adds sweetness and flavor)
- 1 stalk Green onion (for a refreshing aroma)
- 3 Cheongyang peppers (adjust spiciness)
- 10 Perilla leaves (for a fragrant finish)
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes for color and spice)
- 1 Tbsp Gochujang (Korean chili paste for savory depth)
- 1 Tbsp Minced garlic (enhances flavor!)
- 0.5 Tbsp Mirin or cooking sake (to remove fishiness)
- 0.5 Tbsp Doenjang (Korean soybean paste for savory balance)
- 1 Tbsp Dried shiitake mushroom powder (for deep umami)
- 1 Tbsp Soup soy sauce (for seasoning)
- 1 Tbsp M agyeol-cheong (Korean plum syrup for subtle sweetness)
- 1 Tbsp Anchovy sauce or fish sauce (maximizes umami)
- Pinch of Salt (for final seasoning adjustment)
- 2 Tbsp Gochugaru (Korean chili flakes for color and spice)
- 1 Tbsp Gochujang (Korean chili paste for savory depth)
- 1 Tbsp Minced garlic (enhances flavor!)
- 0.5 Tbsp Mirin or cooking sake (to remove fishiness)
- 0.5 Tbsp Doenjang (Korean soybean paste for savory balance)
- 1 Tbsp Dried shiitake mushroom powder (for deep umami)
- 1 Tbsp Soup soy sauce (for seasoning)
- 1 Tbsp M agyeol-cheong (Korean plum syrup for subtle sweetness)
- 1 Tbsp Anchovy sauce or fish sauce (maximizes umami)
- Pinch of Salt (for final seasoning adjustment)
Cooking Instructions
Step 1
First, thoroughly clean and prepare all the ingredients for the stew. Fresh ingredients are the foundation of a delicious stew.
Step 2
Slice the radish, which adds a refreshing quality to the broth, into 0.5cm thick, half-moon shapes. Slicing them too thinly might cause them to break apart while cooking, so aim for a moderate thickness.
Step 3
Cut the Napa cabbage into large pieces, slice the onion into strips, and diagonally slice the green onion and Cheongyang peppers. Wash the perilla leaves and slice them into bite-sized pieces. Cutting all the vegetables into appropriate sizes makes them easier to eat in the stew.
Step 4
The key to a delicious stew! Combine all the seasoning ingredients in a bowl and mix thoroughly with a spoon to create a flavorful seasoning paste. It’s important to stir well to ensure all the seasonings are evenly blended.
Step 5
In a pot, add the sliced radish and kombu. Pour in 5-6 cups (standard paper cup) of cold water. Kombu is essential for creating a good broth.
Step 6
Place the pot over high heat. Once it starts boiling, let it simmer for about 10 minutes. This allows the radish to soften and the kombu to infuse its flavor into the water.
Step 7
After 10 minutes, remove the kombu from the pot. Boiling kombu for too long can make the broth cloudy.
Step 8
Now it’s time to add the star ingredient, doruluk. Trim the head and tail fins of the doruluk, thoroughly clean out the insides, and rinse them several times under running water. Using fresh doruluk ensures there’s no fishy smell and it tastes delicious.
Step 9
Add the prepared doruluk to the pot, then pour in all the seasoning paste you made earlier. Gently mix to ensure the seasoning coats the doruluk evenly.
Step 10
Bring the stew back to a boil. Once boiling, reduce the heat to medium and simmer until the radish is completely translucent and tender. During this process, the refreshing flavor of the doruluk will meld into the broth.
Step 11
Once the radish is fully cooked, add the sliced onion. The sweetness of the onion will further enrich the broth’s flavor.
Step 12
Next, add the roughly chopped Napa cabbage and cook until it wilts. The cabbage’s sweetness will diffuse into the broth.
Step 13
Now, add the green onion for a refreshing aroma. The subtle sweetness and aroma of the green onion will enhance the stew’s flavor profile.
Step 14
Add the Cheongyang peppers to bring in the spicy kick. You can adjust the spiciness to your preference. Taste the broth and adjust the seasoning with salt if needed. Be careful not to make it too salty!
Step 15
Finally, add the fragrant perilla leaves. The unique aroma of perilla leaves helps to eliminate any fishy odors and adds a refreshing touch to the stew.
Step 16
Simmer for just another moment after adding the perilla leaves, and your delicious doruluk stew is complete! Enjoy a hearty meal with a bowl of hot rice.
