Spicy and Refreshing Pollack Stew (Dongtae Jjigae)
The Perfect Dongtae Jjigae for Chilly Weather…
Nothing beats a hearty bowl of Dongtae Jjigae on a cold day! We made this deliciously spicy stew to warm us up. The savory broth and tender pollack are absolutely divine, making it a perfect companion to rice. Enjoy this special recipe that’s ideal for today’s weather!
Broth Ingredients
- 1 large Pollack (Dongtae)
- 1 Anchovy-Kelp Tea Bag
- 1 Tbsp Doenjang (Soybean Paste)
- 3 Tbsp Gochugaru (Red Pepper Flakes)
Additional Ingredients
- Radish, thinly sliced (a small amount)
- 1/2 pack Bean Sprouts
- Zucchini, thinly sliced into half-moons (a small amount)
- 2 Shiitake Mushrooms, sliced
- 1/2 Onion, thinly sliced
- 3 Cheongyang Peppers (Korean chili peppers), diagonally sliced
- 1 Red Pepper, diagonally sliced
- King Oyster Mushrooms, trimmed (a small amount)
- 1 Green Onion, diagonally sliced
- 1 Tbsp Minced Garlic
- 1/2 block Firm Tofu, sliced
- Crown Daisy (Ssukgat), a small amount
Seasoning
- 2 Tbsp Tuna Extract (Chamchi-aek)
- 1 Tbsp Cooking Sake (Saenggang-sul) (or a splash of Soju)
- Salt, to taste
- Dashida (MSG-based seasoning), to taste
- Radish, thinly sliced (a small amount)
- 1/2 pack Bean Sprouts
- Zucchini, thinly sliced into half-moons (a small amount)
- 2 Shiitake Mushrooms, sliced
- 1/2 Onion, thinly sliced
- 3 Cheongyang Peppers (Korean chili peppers), diagonally sliced
- 1 Red Pepper, diagonally sliced
- King Oyster Mushrooms, trimmed (a small amount)
- 1 Green Onion, diagonally sliced
- 1 Tbsp Minced Garlic
- 1/2 block Firm Tofu, sliced
- Crown Daisy (Ssukgat), a small amount
Seasoning
- 2 Tbsp Tuna Extract (Chamchi-aek)
- 1 Tbsp Cooking Sake (Saenggang-sul) (or a splash of Soju)
- Salt, to taste
- Dashida (MSG-based seasoning), to taste
Cooking Instructions
Step 1
First, fill a pot with about 2/3 water. Add the anchovy-kelp tea bag, 1 Tbsp of doenjang, and 3 Tbsp of gochugaru. Bring it to a boil to create a flavorful broth. Adding doenjang and gochugaru beforehand will deepen the soup’s taste.
Step 2
Once the broth starts boiling, add the thinly sliced radish and let it simmer together. The radish adds a refreshing taste and enhances the umami of the stew.
Step 3
Cover the pot and let it simmer for about 10 minutes, allowing the radish to become half-cooked and the broth to fully infuse. Stir the soup occasionally.
Step 4
Prepare half a pack of thoroughly washed bean sprouts. While you can add them later, having them ready beforehand will speed up the cooking process.
Step 5
Prepare the other ingredients for the stew. Slice the zucchini into half-moons, thinly slice the onion, and remove the stems from the shiitake mushrooms before slicing. Diagonally slice the cheongyang and red peppers for a spicy kick and vibrant color.
Step 6
After simmering for about 10 minutes, carefully remove and discard the anchovy-kelp tea bag, leaving only the clear broth.
Step 7
Rinse the pollack under running water and neatly trim off the fins. Removing the fins makes the stew more pleasant to eat.
Step 8
It’s crucial to remove the gall bladder from the pollack’s innards, as it can impart a bitter taste. Be sure to check thoroughly to avoid a bitter stew.
Step 9
Add the prepared pollack to the simmering broth. Gently place the pieces to prevent them from breaking apart.
Step 10
Now, add the other prepared ingredients one by one. Include the bean sprouts, zucchini, onion, cheongyang peppers, red pepper, and shiitake mushrooms. These vegetables will enrich the stew.
Step 11
Add 1 Tbsp of minced garlic to enhance the fresh and deep flavor. Garlic also helps to eliminate any fishy odor from the pollack.
Step 12
Slice half a block of firm tofu into bite-sized pieces. While tofu can be added later, simmering it with the other ingredients will mellow the broth’s flavor.
Step 13
It’s time to season the stew. Start by adding 2 Tbsp of tuna extract for an extra layer of umami. If you don’t have tuna extract, a little soy sauce or fish sauce can be substituted.
Step 14
Add 1 Tbsp of cooking sake (saenggang-sul). Sake effectively removes any fishy smell from the pollack. If you don’t have it, a small amount of soju can be used as a substitute.
Step 15
As the stew comes to a rolling boil, carefully skim off any foam that rises to the surface. This will result in a clearer and cleaner-tasting broth.
Step 16
Finally, adjust the seasoning to your preference by adding salt and Dashida (or another flavor enhancer) little by little. Add more salt if it’s bland, or Dashida if it lacks umami.
Step 17
After simmering for about 10 more minutes with all the ingredients, add the sliced tofu, diagonally sliced green onion, and trimmed king oyster mushrooms. Let it simmer for another brief moment to finish.
Step 18
Finally, artfully arrange a handful of fresh crown daisy on top and turn off the heat to complete your delicious Dongtae Jjigae! If you don’t have crown daisy, it’s okay to omit it, but adding it will enhance the aroma and flavor. Serve immediately while hot!
