Spicy and Refreshing Pollack Stew (Dongtae Jjigae)
Perfect for Chilly Weather: A Hearty and Flavorful Pollack Stew!
Feeling the crisp chill in the air, morning and evening? Nothing beats a steaming bowl of soup on a cool day! Today, we’re sharing a recipe for a delightfully spicy and refreshing pollack stew that’s perfect for any meal. It’s so satisfying, you’ll find yourself reaching for extra bowls of rice!
Main Ingredients- 1 cleaned pollack (approx. 600g)
- 260g daikon radish (one chunk)
- 1/2 block firm tofu (approx. 150g)
- 1/5 Korean zucchini (long zucchini)
- 1/2 stalk green onion
- 2 Korean green chilies (Cheongyang peppers)
- 1 red chili pepper
- 5 cups anchovy broth (1000ml)
Seasoning Paste- 2.5 Tbsp gochujang (Korean chili paste, approx. 40g)
- 2 Tbsp gochugaru (Korean chili flakes, approx. 20g)
- 1 tsp guk-ganjang (Korean soup soy sauce, approx. 5ml)
- 1 tsp tuna extract (or fish sauce, approx. 5ml)
- 1 Tbsp mirin (cooking wine, approx. 15ml)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2.5 Tbsp gochujang (Korean chili paste, approx. 40g)
- 2 Tbsp gochugaru (Korean chili flakes, approx. 20g)
- 1 tsp guk-ganjang (Korean soup soy sauce, approx. 5ml)
- 1 tsp tuna extract (or fish sauce, approx. 5ml)
- 1 Tbsp mirin (cooking wine, approx. 15ml)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Cooking Instructions
Step 1
Rinse the pollack under cold running water and drain thoroughly. I used a pre-cleaned pollack from the market, which was very convenient. Make sure to remove any remaining fins or internal bits.
Step 2
In a small bowl, combine all the seasoning paste ingredients and mix well to create a flavorful paste. Mixing gochujang and gochugaru together helps to reduce any chalkiness and enhance the spicy kick.
Step 3
Cut the tofu into large pieces. Slice the Korean zucchini into half-moon shapes about 0.5cm thick. For the daikon radish, slice it about 1.5cm thick to prevent it from becoming too mushy during cooking. (If you have leftover pieces of radish, you can use those too, but try to cut them to a similar thickness for even cooking.) Slice the green onion diagonally, and diagonally slice the Cheongyang and red chilies, removing the seeds if desired.
Step 4
Pour the anchovy broth into a deep pot. Add the sliced daikon radish and about 2/3 of the prepared seasoning paste. Bring to a boil over high heat.
Step 5
Once the broth is boiling and the radish is slightly tender and turning translucent, gently add the cleaned pollack and the remaining seasoning paste. Be careful not to break the pollack as you add it.
Step 6
When the pollack is almost cooked (the white flesh should be opaque and the thickest part cooked through), add the tofu and Korean zucchini. Stir gently to avoid breaking the tofu as it simmers.
Step 7
Finally, add the diagonally sliced green onions, Cheongyang chilies, and red chilies. Let it simmer for another moment. Adding these vegetables will add a refreshing depth to the broth. Before turning off the heat, taste and adjust the seasoning with salt. A pinch of black pepper can be added for extra flavor. Serve hot with a bowl of steamed rice and enjoy!
