Spicy Assorted Mushroom Pollack Stew
Spicy Assorted Mushroom Pollack Stew Recipe
When you feel a sudden chill or mild flu, a hot and spicy stew is the perfect remedy! This Pollack stew, packed with fresh pollack, fragrant mushrooms, and refreshing vegetables, is a true rice companion. I’ll guide you through making this clean and deeply flavorful stew without any fishy smell, along with detailed instructions on how to prepare this appetizingly spicy dish. The blend of various mushrooms and refreshing vegetables makes it even more delicious!
Main Ingredients
- 1 Pollack (cleaned)
- 70g King Oyster Mushrooms
- 100g Shiitake Mushrooms
- 1 pack Enoki Mushrooms
- 4 Dried Shiitake Mushrooms (or fresh)
- 400g Daikon Radish
- 4 Napa Cabbage Leaves
- 500g Bean Sprouts
- 1 Leek
- 3 Korean Green Chilies
Seasoning Ingredients
- 5 Tbsp Soy Sauce
- 5 Tbsp Red Pepper Flakes (Gochugaru)
- 3 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 0.5 Tbsp Salt (or to taste)
Broth Ingredients
- 4 Dried Shiitake Mushroom Stems (or 4 dried shiitake mushrooms)
- 5 sheets Dried Kelp (Dashima, approx. 10x10cm)
- 6 Dried Anchovies (Dippori)
- 5 Tbsp Soy Sauce
- 5 Tbsp Red Pepper Flakes (Gochugaru)
- 3 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 0.5 Tbsp Salt (or to taste)
Broth Ingredients
- 4 Dried Shiitake Mushroom Stems (or 4 dried shiitake mushrooms)
- 5 sheets Dried Kelp (Dashima, approx. 10x10cm)
- 6 Dried Anchovies (Dippori)
Cooking Instructions
Step 1
First, it’s crucial to remove any fishy odor from the pollack. Even if the fishmonger has cleaned it, double-check at home. Pay special attention to the gills, which are the primary source of fishiness; they must be removed. Use pointed tweezers or chopsticks to pull them out cleanly.
Step 2
Thoroughly remove all internal organs from the pollack. Also, make sure to wipe away any remaining blood and the black membrane inside the belly cavity. This step significantly contributes to a cleaner tasting stew.
Step 3
To create a deep and refreshing broth, add 3 liters of water to a pot. Include the 4 cleaned dried shiitake mushroom stems, 5 sheets of kelp, and 6 dried anchovies. Simmer gently over medium-low heat for about 30 minutes to extract the delicious broth.
Step 4
Wash the bean sprouts thoroughly. Removing the heads and tails will prevent cloudy residue from appearing in the broth, making your stew look cleaner. (This step is optional.)
Step 5
Slice the daikon radish into pieces approximately 3x5cm. Slicing them too thinly can cause them to break apart during cooking, so aim for a moderate thickness. (Slightly larger slices than shown in the picture are also fine!)
Step 6
Slice the onion into 1cm thick strips.
Step 7
Cut the green parts of the leek into roughly 1.5cm lengths. It’s a nice touch to tuck the king oyster mushrooms between the leek pieces; this keeps them tidy during cooking and looks attractive. You can also tuck enoki mushrooms into the leeks similarly. Slice the king oyster mushrooms in half lengthwise, then thinly slice them crosswise.
Step 8
For an appealing presentation, cut the fresh shiitake mushrooms into a star shape. You can refer to the video recipe for a demonstration on how to create these decorative cuts easily.
Step 9
Blanch the Napa cabbage leaves in boiling water, then rinse them under cold water and gently squeeze out excess moisture. Roll the leaves tightly and slice them into approximately 1cm thick pieces. This preparation method ensures a tender texture in the stew.
Step 10
While you’re preparing the vegetables, once the broth is ready, remove and discard the solid ingredients (shiitake stems, kelp, anchovies). Keep the clear broth aside.
Step 11
Begin cooking the Spicy Assorted Mushroom Pollack Stew. First, place the sliced daikon radish in the pot and pour over 5 tablespoons of soy sauce. Sauté over medium-low heat for about 2-3 minutes to let the radish absorb some flavor. Don’t cook the radish completely; aim for a slightly firm, ‘al dente’ texture.
Step 12
Next, add 5 tablespoons of red pepper flakes (gochugaru) and stir-fry to develop the color and flavor.
Step 13
As you stir-fry, the mixture might seem a bit dry. If necessary, add about one cup of the reserved broth to prevent sticking and help the seasonings meld. Keep stirring to combine the seasonings evenly.
Step 14
Pour in another cup of broth, stir, and then cover the pot with a lid.
Step 15
Simmer over medium-low heat until the daikon radish is about halfway cooked. Avoid overcooking the radish, as this can make the stew texture less pleasant.
Step 16
Remove the lid and add the washed bean sprouts. Pour in all the remaining reserved broth. If you don’t have enough broth, add cold water until the bean sprouts are submerged. Bring the heat to high, and once the bean sprouts start to boil, proceed to the next step.
Step 17
Now, carefully add the prepared pollack to the pot. Continue to cook over high heat. Pollack cooks relatively quickly, so high heat helps maintain its best texture and flavor.
Step 18
As the stew comes to a boil after adding the pollack, skim off any foam that rises to the surface. Removing this foam is essential for eliminating any remaining fishy taste. Cook until the pollack is fully done. Then, stir in the 3 tablespoons of minced garlic and 1 teaspoon of minced ginger.
Step 19
Reduce the heat to low or turn it off temporarily. Be careful, as the stew might boil over, especially if the pot is small! (I turned off the heat for a moment.) Arrange all the assorted mushrooms (king oyster, enoki, fresh shiitake, dried shiitake) attractively on top of the stew. Add the blanched and rolled Napa cabbage, sliced leeks, and Korean green chilies. Let it simmer gently for just a short while longer to allow the flavors to meld. Be mindful not to overcook the mushrooms, as they can become mushy. Finally, taste the stew and adjust the seasoning with salt, or add a little more soy sauce if needed, to achieve your desired flavor. Your delicious and spicy Pollack stew is now ready!
