Spicy and Refreshing Pollack Stew (Dongtae-tang)
Baek Jong-won’s Pollack Stew Recipe: The Secret to a Rich and Refreshing Broth with a Whole Fish!
Make a delicious Pollack Stew with a deep, refreshing broth using a whole pollack bought on sale at the mart. This recipe utilizes conveniently pre-cleaned pollack, allowing you to enjoy the tender, non-fishy pollack meat alongside abundant vegetables. The special seasoning, inspired by Baek Jong-won’s method, and the use of rice water broth will elevate the umami flavor of your stew. Perfect for a warming and satisfying meal on a chilly day, this pollack stew is easy to make at home.
Basic Ingredients- 1 whole pollack (cleaned)
- 5 cm piece of radish
- 1/2 stalk of green onion
- 1/2 onion
- 1 cup mini king oyster mushrooms
- 1 chili pepper (mild)
- 1 red chili pepper (for color)
- 1.5 L rice water
Seasoning Ingredients- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Mirin (or cooking sake)
- 6 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Saeujeot (fermented salted shrimp, minced)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Mirin (or cooking sake)
- 6 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Saeujeot (fermented salted shrimp, minced)
Cooking Instructions
Step 1
Since I used pre-cleaned pollack, there was minimal preparation needed. If you’re using fresh pollack, first thoroughly clean out the internal organs and trim any fins with scissors. Rinse the cleaned pollack under cold running water and drain well in a colander.
Step 2
Now, let’s make the key seasoning for this delicious pollack stew. In a bowl, combine 1.5 Tbsp Gochujang, 2 Tbsp Gochugaru, 1 Tbsp Doenjang, 6 Tbsp Guk-ganjang, 2 Tbsp Mirin, and 1 Tbsp minced Saeujeot. Mix everything thoroughly until well combined. A special tip from Baek Jong-won’s recipe is the use of Saeujeot! It adds a deep, savory flavor and umami to the broth, significantly enhancing the overall taste of the pollack stew. It’s highly recommended to include it!
Step 3
Next, let’s prepare the vegetables. Slice the radish into 5cm pieces, and thinly slice the 1/2 onion. Cut the green onion diagonally, and slice the chili peppers (mild and red) diagonally as well for a touch of heat and color. Adding a handful of bean sprouts will make the broth even more refreshing, but feel free to omit them if unavailable. I also added about a cup of mini king oyster mushrooms from my fridge. If you don’t have them, it’s okay to skip them. Prepare about half a block of tofu, cut into bite-sized pieces.
Step 4
One of the secrets to a deep and refreshing broth is rice water. Pour 1.5 L of rice water into a pot, add the prepared radish and pollack. Bring to a boil over high heat and cook until the radish becomes translucent and starts floating. Rice water effectively removes any fishy odor from the pollack and adds a subtle sweetness to the broth, contributing to its rich flavor.
Step 5
Once the radish and pollack are partially cooked, dissolve the prepared seasoning mixture into the pot. Stir well to ensure the seasoning is evenly distributed without clumps. After the seasoning is smoothly blended, add the onion, green onion, mini king oyster mushrooms, and minced garlic (optional) to the pot. Bring to a boil over high heat, then reduce to medium heat once the vegetables start to soften.
Step 6
When the vegetables have softened, carefully add the prepared tofu. Gently place the tofu to avoid breaking it. Finally, add the diagonally sliced chili peppers (mild and red) to complete the stew. The chilies will add a spicy kick and vibrant color to the dish.
Step 7
Let the stew simmer gently over medium-low heat for about 5 more minutes, allowing all the ingredients to meld together beautifully. The broth will reduce slightly, concentrating the flavors of the ingredients. Finally, taste the stew and adjust the seasoning if needed. Salt can be used, but seasoning with additional Saeujeot or Guk-ganjang is common to maintain the authentic Korean flavor profile.
Step 8
And there you have it – a delicious Pollack Stew with tender pollack and a wonderfully refreshing and deep broth! Pollack is a fish with a mild flavor, making it approachable even for those who aren’t typically fond of fish dishes. Using pre-cleaned pollack simplifies the cooking process even further. Despite the effort, the rich, deep broth and the non-fishy, tender pollack meat create a truly delightful combination. On days when you crave a warm and comforting soup, this pollack stew recipe is a perfect choice for a hearty and flavorful meal!
