Spicy Pollack and Bean Sprout Stew: A Perfect Rice Companion!
Recipe for Deliciously Spicy Pollack and Bean Sprout Stew
When you crave a spicy and flavorful steamed fish dish, this Pollack and Bean Sprout Stew is a quick and easy option. The combination of tender pollack and crisp bean sprouts is delightful. You can also substitute pollack with octopus, anglerfish, or dried pollock for a different taste experience. This dish is a true ‘rice thief’ that will have you finishing your bowl in no time. Make a wonderful meal for your family with this simple recipe.
Main Ingredients
- 1 Dried Pollack (cleaned)
- 50g Korean Water Parsley (preferably fresh green leaves)
- 1 Green Onion (use both white and green parts)
- 500g Bean Sprouts (fresh)
Pollack Broth Ingredients
- 1 Dried Red Chili (optional)
- 10g Dried Kelp (about 10x10cm)
- 1/4 Onion (washed thoroughly, skin on is fine)
- 1/2 Green Onion (ends can be used)
- 20g Dried Anchovies for Soup (guts removed)
- 5 cloves Garlic
Spicy Seasoning
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Guk-ganjang (soup soy sauce, for umami)
- 2 Tbsp Cheongju or Mirin (rice wine, to remove fishiness)
- 2 Tbsp Minced Garlic
Serving Sauce
- 2 Tbsp Soy Sauce
- 2 Tbsp Pollack Broth
- Mustard to taste (for a pungent kick, adjust as needed)
Finishing Touches
- Pinch of Salt (to adjust seasoning)
- Pinch of Black Pepper (for aroma)
- 1 Tbsp Sesame Oil (for nutty fragrance)
- 1 Dried Red Chili (optional)
- 10g Dried Kelp (about 10x10cm)
- 1/4 Onion (washed thoroughly, skin on is fine)
- 1/2 Green Onion (ends can be used)
- 20g Dried Anchovies for Soup (guts removed)
- 5 cloves Garlic
Spicy Seasoning
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Guk-ganjang (soup soy sauce, for umami)
- 2 Tbsp Cheongju or Mirin (rice wine, to remove fishiness)
- 2 Tbsp Minced Garlic
Serving Sauce
- 2 Tbsp Soy Sauce
- 2 Tbsp Pollack Broth
- Mustard to taste (for a pungent kick, adjust as needed)
Finishing Touches
- Pinch of Salt (to adjust seasoning)
- Pinch of Black Pepper (for aroma)
- 1 Tbsp Sesame Oil (for nutty fragrance)
- 2 Tbsp Soy Sauce
- 2 Tbsp Pollack Broth
- Mustard to taste (for a pungent kick, adjust as needed)
Finishing Touches
- Pinch of Salt (to adjust seasoning)
- Pinch of Black Pepper (for aroma)
- 1 Tbsp Sesame Oil (for nutty fragrance)
Cooking Instructions
Step 1
Gently soak the dried pollack in lukewarm water for about 5 minutes until softened. Trim off the tough head part and any hard fins. Cut the body into bite-sized pieces, about 5cm long.
Step 2
Trim the tough stems from the Korean water parsley and cut the tender stems into 5cm lengths. Cut the green onion into 5cm lengths and halve them lengthwise for better seasoning absorption. Rinse the bean sprouts thoroughly under running water, trimming off the heads and tails.
Step 3
In a deep pot, combine 5 cups (approx. 1 liter) of water with the pollack head, kelp, onion, green onion, dried anchovies, and garlic cloves. Bring to a boil over high heat, then reduce to medium-low, and simmer for 30 minutes to create a flavorful pollack broth. Strain the broth through a sieve, discarding the solids, and return the clear broth to the pot.
Step 4
Bring the strained broth back to a boil. Once boiling, add the prepared bean sprouts and cover the pot. Cook for exactly 3 minutes. Be careful not to overcook them until mushy. Remove the cooked bean sprouts and set them aside in a separate bowl.
Step 5
Add the prepared pollack pieces to the broth (after removing the bean sprouts) and simmer for about 10 minutes until the pollack is tender. Avoid overcooking, as the pollack might break apart.
Step 6
Once the pollack is cooked, add all the ingredients for the spicy seasoning (gochugaru, guk-ganjang, cheongju, minced garlic) to the pot and stir well. Once the seasoning is evenly distributed, add the sliced green onions. Adjust the final seasoning with salt and pepper to your taste.
Step 7
In a small bowl, mix 3 tablespoons of cornstarch with 3 tablespoons of water until smooth to create a slurry. Gradually pour the cornstarch slurry into the simmering stew while stirring constantly until it reaches your desired thickness, creating a smooth and slightly thickened consistency.
Step 8
Add the cooked bean sprouts and the cut Korean water parsley back into the pot. Gently toss everything together to ensure the seasoning coats all the ingredients evenly. Drizzle with 1 tablespoon of sesame oil for a rich, nutty aroma and mix once more.
Step 9
Transfer the finished Pollack and Bean Sprout Stew to a serving dish. Sprinkle with toasted sesame seeds for extra flavor. Prepare the serving sauce by mixing soy sauce, pollack broth, and mustard, and serve it on the side for an enhanced dining experience. Enjoy with a warm bowl of rice!
