Spicy and Refreshing Pollack Stew (Kodari-tang Jeon-gol): A Hearty Seafood Dish to Enjoy at Home
How to Make Delicious Spicy Pollack Stew (Kodari-tang Jeon-gol)
Introducing a recipe for a steaming hot and refreshing pollack stew (Kodari-tang Jeon-gol) when you’re craving a hearty soup. The harmony of the sharp broth and tender pollack is exquisite, enhanced by fresh vegetables and tofu for a richer flavor. It’s a special dish perfect for gathering the whole family.
Main Ingredients
- 1kg fresh pollack (cut into bite-sized pieces)
- 1/3 Korean radish (thinly sliced)
- 1 block firm tofu (cut into large cubes)
- 1 bunch crown daisy (washed and prepared)
- 3 Cheongyang chili peppers (sliced diagonally, adjust to your spice preference)
- 1 bunch green onion (cut into large pieces)
- 1/2 zucchini (sliced into half-moons)
Seasoning & Broth Ingredients
- 1.5 liters anchovy broth (add kelp for a deeper flavor)
- 3 Tbsp fish sauce (for umami)
- 2 Tbsp tuna extract (for enhanced flavor)
- 2 Tbsp minced garlic (for plenty of garlic aroma)
- 2 Tbsp soup soy sauce (total 2 Tbsp, for seasoning adjustment)
- 3 Tbsp gochugaru (Korean chili flakes, for spiciness)
- 1 tsp doenjang (Korean soybean paste, for a savory touch)
- 1 Tbsp gochujang (Korean chili paste, for spiciness and a hint of sweetness)
- 3 Tbsp mirin (for removing fishy odors and adding flavor)
- 1 tsp sugar (to balance sweetness)
- 1.5 liters anchovy broth (add kelp for a deeper flavor)
- 3 Tbsp fish sauce (for umami)
- 2 Tbsp tuna extract (for enhanced flavor)
- 2 Tbsp minced garlic (for plenty of garlic aroma)
- 2 Tbsp soup soy sauce (total 2 Tbsp, for seasoning adjustment)
- 3 Tbsp gochugaru (Korean chili flakes, for spiciness)
- 1 tsp doenjang (Korean soybean paste, for a savory touch)
- 1 Tbsp gochujang (Korean chili paste, for spiciness and a hint of sweetness)
- 3 Tbsp mirin (for removing fishy odors and adding flavor)
- 1 tsp sugar (to balance sweetness)
Cooking Instructions
Step 1
First, prepare the anchovy and kelp broth, which is the foundation of a delicious pollack stew. In a pot, add about 2 liters of water, kelp pieces, and anchovies with their innards removed. Simmer over medium-low heat for 15-20 minutes to create a rich broth. Remove the kelp once it starts boiling to prevent a bitter taste.
Step 2
Rinse the pollack thoroughly under running water, from tail to head. Make sure to clean the inside of the belly cavity meticulously to achieve a clean taste without any gamey odor. Gently pat dry with paper towels.
Step 3
Remove the anchovies and kelp from the prepared broth, leaving only the clear broth. Now, add the sliced Korean radish to the pot and bring to a boil over high heat. Once boiling, reduce to medium-low heat and simmer for about 5-7 minutes until the radish is halfway cooked. The radish will add a refreshing flavor to the soup.
Step 4
Prepare the vegetables and tofu for the stew by cutting them into bite-sized pieces. Slice the zucchini into half-moons, and diagonally slice the green onions and Cheongyang chili peppers. Cut the tofu into large cubes; this helps it maintain its shape while simmering without breaking apart.
Step 5
Add the cleaned pollack and all of the prepared seasoning paste to the clear broth and mix well. Let it simmer over medium heat for about 10 minutes to allow the flavors of the pollack to infuse into the broth. Stirring to dissolve the seasoning paste evenly is important.
Step 6
Once the pollack is partially cooked, add the sliced radish, tofu, zucchini, green onions, and Cheongyang chili peppers to the pot. Cover and simmer for another 5-7 minutes until all the ingredients are cooked through, excluding the crown daisy. Be careful not to overcook the vegetables until they become mushy.
Step 7
Finally, generously add the fragrant crown daisy and simmer for just a moment longer until it’s done. Delicious pollack stew (Kodari-tang Jeon-gol) is complete! Crown daisy’s fragrance diminishes if overcooked, so add it right before turning off the heat. Enjoy it with a warm bowl of rice for an even more delightful meal.
