Spicy and Refreshing Pollack Stew (Dongtae Jjigae)
The Perfect Dongtae Jjigae for a Chilly Day!
On a rainy or cold day, nothing beats a hot and spicy bowl of Dongtae Jjigae! This recipe brings a deep, satisfying flavor that both adults and children will love. Featuring fresh pollack, crisp bean sprouts, and refreshing radish, this stew is perfect as a hangover cure or a hearty meal. Let’s add some zest to your dinner table!
Main Ingredients- 1 whole Pollack (clean and prepared)
- 1/5 Daikon Radish (sliced thinly)
- 1 handful Bean Sprouts (rinsed thoroughly under running water)
- 1 Tbsp Minced Garlic
- 1 Onion (sliced)
- Small amount of Oyster Mushrooms (trim ends and shred)
- 1/5 Zucchini (half-moon sliced)
- 1 pack Enoki Mushrooms (trim ends and separate strands)
- 2 Green Chili Peppers (diagonally sliced)
- 1 Red Chili Pepper (diagonally sliced)
- 1/2 block Firm Tofu (cut into large pieces)
- A little Crown Daisy (rinsed clean)
Spicy Broth Base- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Anchovy-Kelp Tea Bag
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
Flavor Enhancers (Seasoning)- 2 Tbsp Tuna Extract (or Guk-ganjang/Korean soup soy sauce)
- Salt (adjust to taste)
- Dashida (or other MSG-based seasoning, adjust to taste)
- 1 Tbsp Ginger Wine (or Mirin/cooking wine)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Anchovy-Kelp Tea Bag
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
Flavor Enhancers (Seasoning)- 2 Tbsp Tuna Extract (or Guk-ganjang/Korean soup soy sauce)
- Salt (adjust to taste)
- Dashida (or other MSG-based seasoning, adjust to taste)
- 1 Tbsp Ginger Wine (or Mirin/cooking wine)
Cooking Instructions
Step 1
In a deep stew pot, add about 2/3 capacity of water. Add the thinly sliced radish, 1 Tbsp doenjang, 4 Tbsp gochugaru, and 1 anchovy-kelp tea bag. Bring to a boil over high heat. Once boiling, reduce to medium heat and simmer for about 20 minutes, or until the radish becomes translucent, creating a refreshing broth.
Step 2
Pre-cleaned pollack usually just needs a quick rinse at home. Lightly rinse the pollack under running water to remove any residual impurities, such as fins or entrails if any remain. This step helps to eliminate any fishy odor.
Step 3
After simmering the broth for 20 minutes, remove and discard the anchovy-kelp tea bag, leaving behind the clear broth. Carefully add the prepared pollack to the pot. As the pollack cooks, it will enrich the broth with its flavor.
Step 4
Add 1 Tbsp of minced garlic to enhance the pollack stew’s signature refreshing and deep flavor. Stir well to distribute the garlic aroma throughout the broth.
Step 5
Now, add all the vegetables that will be cooked with the pollack. Toss in the bean sprouts, sliced onion, zucchini, shredded oyster mushrooms, diagonally sliced green and red chili peppers. Bring to a rolling boil over high heat to let the fresh flavors of the vegetables meld into the stew.
Step 6
It’s time to season the stew. Start by adding 2 Tbsp of tuna extract. Then, gradually add salt and Dashida (or your preferred seasoning) until the stew reaches your desired taste. Adjusting the seasoning to your personal preference is key.
Step 7
Add 1 Tbsp of ginger wine to eliminate any remaining fishy smell from the pollack and to further enhance its flavor. You can also use Mirin or cooking wine if you don’t have ginger wine.
Step 8
As the stew simmers, skim off any foam that rises to the surface. Removing the foam will result in a clearer and cleaner-tasting broth, significantly improving the overall flavor.
Step 9
Once the pollack is fully cooked and all the ingredients have melded together, artfully arrange the large pieces of tofu, enoki mushrooms (with trimmed ends), and finally, the fragrant crown daisy on top. Simmer for another moment and then serve. Your delicious, spicy, and refreshing Dongtae Jjigae is ready to be enjoyed!
