Spicy and Refreshing Pollock Stew (Dongtae Jjigae)
How to Make a Flavorful Pollock Stew – Easy Recipe
On hot summer days, nothing beats a steaming hot and spicy stew, especially after being in a cool, air-conditioned environment! Today, I’m sharing how to make Dongtae Jjigae, a Pollock stew that’s surprisingly easy to prepare at home. The pollock meat is delightfully mild, and when simmered with a touch of spicy Cheongyang peppers, it becomes the perfect dish to stimulate your appetite, even when it’s hot. For the gentlemen, this stew might also evoke thoughts of a refreshing drink! Let me guide you through the simple steps to making this delicious Dongtae Jjigae.
Main Ingredients
- 2 Pollock (cleaned and prepared)
- 1/4 Daikon radish (sliced thinly)
- 1 bunch Crown daisy (or similar leafy green)
- 1/2 Onion (sliced thinly)
- 1/2 Zucchini (sliced into half-moons)
- 1 Green onion (sliced diagonally)
- 2 Cheongyang peppers (or other mild, hot peppers, sliced diagonally)
Cooking Instructions
Step 1
First, it’s crucial to prepare the pollock properly. Trim the fins neatly, thoroughly clean out the internal organs, and then rinse the fish several times under running water. This step is key to preventing any fishy odors and ensuring a clean taste.
Step 2
Wash the crown daisy, which adds a wonderful aroma and flavor to the stew. Slice the daikon radish thinly, about 0.5 cm thick. Slicing it this way helps to create a refreshing broth and allows the radish to absorb the seasonings well.
Step 3
The secret to a delicious stew broth is rice water! Use the water from the second rinsing of your rice. This water makes the stew broth smoother and adds a deeper, richer flavor. Prepare about 5 to 6 cups of rice water.
Step 4
In a wide pot, combine the rice water and the sliced daikon radish. Bring to a boil over medium heat. Once the radish turns translucent and is partially cooked, add the prepared pollock. Adding the pollock too early can cause the fish to break apart, so it’s best to add it after the radish has softened a bit.
Step 5
Now, let’s make the seasoning paste that gives the stew its signature flavor. In a bowl, mix together gochujang, gochugaru, minced garlic, soy sauce, soju, and black pepper. Once the paste is ready, add it to the boiling pot. Simmer for about 10 minutes, allowing the pollock and radish to cook through. Finally, adjust the seasoning with coarse sea salt. Adding a little salted shrimp (saeu-jeot) or soup soy sauce can also enhance the umami flavor.
Step 6
When the pollock and radish are cooked, add the thinly sliced onion, half-moon cut zucchini, diagonally sliced green onion, and the Cheongyang peppers for that delightful spicy kick. Continue to simmer briefly until the vegetables are just tender. Finally, add the crown daisy and turn off the heat. Avoid overcooking the crown daisy, as it can lose its fresh aroma. Adding it at the very end is the secret! Enjoy your hot and spicy Dongtae Jjigae!
