Spicy and Refreshing Pollack Stew (Dongtae-tang)
Spicy and Refreshing Pollack Stew (Dongtae-tang)
A Must-Try Deliciously Spicy and Hearty Pollack Stew Recipe for Dinner
Pollack, with its milky white flesh and delicate flavor, is the star of this comforting stew. Packed with a variety of ingredients like clams and sea squirts, this Dongtae-tang offers a delightful eating experience. The invigorating spicy and tangy broth is truly irresistible, promising a flavor that will have you hooked after just one taste. It’s a perfect recommendation for a satisfying dinner!
Main Ingredients- 1 whole Pollack (approx. 900g)
- 100g Manila Clams
- 40g Sea Squirt (Mideodeok)
- 140g Bean Sprouts
- 70g Radish (sliced)
- 140g Tofu
- 1 stalk Green Onion
- 5 sprigs Korean Water Parsley (Minari)
- 3 sprigs Crown Daisy (Sukkag)
- 1 Red Chili Pepper
- A little Mushroom (optional)
Ingredients for Removing Fishiness- 1/2 cup Cheongju (rice wine)
- 1/2 cup Soju (Korean distilled spirit)
- 2 slices Ginger (thinly sliced)
- 2 pinches Salt
Broth Ingredients- 1.8L Water
- 1 stalk Green Onion (including roots)
- 1/2 Onion (including skin)
- 70g Radish (sliced)
- 20g Dried Anchovies (roasted and cleaned)
- 2 pieces Dried Kelp (3*5cm)
Seasoning Paste- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2.5 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Cooking Wine (Mirin or similar)
- 1/2 Tbsp Fish Sauce
- 1 tsp Soybean Paste (Doenjang)
- 1 Tbsp Minced Garlic
- 1/3 tsp Black Pepper
- 3 Tbsp Broth
- 1/2 cup Cheongju (rice wine)
- 1/2 cup Soju (Korean distilled spirit)
- 2 slices Ginger (thinly sliced)
- 2 pinches Salt
Broth Ingredients- 1.8L Water
- 1 stalk Green Onion (including roots)
- 1/2 Onion (including skin)
- 70g Radish (sliced)
- 20g Dried Anchovies (roasted and cleaned)
- 2 pieces Dried Kelp (3*5cm)
Seasoning Paste- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2.5 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Cooking Wine (Mirin or similar)
- 1/2 Tbsp Fish Sauce
- 1 tsp Soybean Paste (Doenjang)
- 1 Tbsp Minced Garlic
- 1/3 tsp Black Pepper
- 3 Tbsp Broth
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2.5 Tbsp Red Pepper Flakes (Gochugaru)
- 1 Tbsp Cooking Wine (Mirin or similar)
- 1/2 Tbsp Fish Sauce
- 1 tsp Soybean Paste (Doenjang)
- 1 Tbsp Minced Garlic
- 1/3 tsp Black Pepper
- 3 Tbsp Broth
Cooking Instructions
Step 1
In a pot, combine 1.8L of water, green onion roots, onion skins, sliced radish, roasted anchovies, and kelp. Bring to a boil over high heat. Once boiling, reduce to medium heat and simmer for 15 minutes to extract a deep flavor.
Step 2
After that, add the anchovies and boil for another 5 minutes. Then, turn off the heat, add the kelp, and let it steep undisturbed for 10 minutes to allow the flavors to infuse.
Step 3
Strain out all the solids, leaving only the clear broth. You now have a refreshing and flavorful broth ready to use.
Step 4
Gently scrape off the scales from the pollack with a knife. Trim off all visible fins with scissors for a clean presentation. This is the first step towards a fishy-odor-free stew.
Step 5
Cut off the head and tail of the pollack. Then, cut the body and head into bite-sized pieces, about 5-6 sections each. Avoid cutting them too small, so they don’t fall apart during cooking.
Step 6
Inside the cut pieces of pollack, you might see some blood clots or entrails. Rinse these gently under running cold water. Removing these contributes to a clear and clean-tasting broth.
Step 7
Don’t discard the roe and liver found in the pollack’s belly! Wash them thoroughly with water, then pat them dry with paper towels. These will add richness to the stew.
Step 8
Place the prepared pollack in a bowl and add the ingredients for removing fishiness: Cheongju, soju, sliced ginger, and salt. Gently mix them together and let it marinate for about 25 minutes. This step is crucial for a clean, un-fishy taste.
Step 9
In a separate bowl, combine the seasoning paste ingredients: red pepper flakes, minced garlic, and 3 tablespoons of the prepared broth. Mix well and let it sit for a few minutes to allow the flavors to meld. This helps the seasoning penetrate the ingredients better.
Step 10
Slice the green onion and red chili pepper diagonally. Cut the tofu into bite-sized cubes. Prepare the Korean water parsley and mushrooms by cutting them into manageable pieces. Keep the crown daisy whole for now; it will be added at the end.
Step 11
Pour the prepared broth (about 1.2L) into a pot. Add the bean sprouts, sliced radish, soybean paste, soy sauce for soup, fish sauce, cooking wine, and black pepper. Bring to a boil over high heat with the lid off for 5 minutes. Adding soybean paste early helps deepen the broth’s flavor.
Step 12
After 5 minutes, add the drained pollack and the prepared seasoning paste to the pot. Cook for another 8 minutes. Handle the pollack gently to prevent it from breaking apart.
Step 13
Skim off any impurities that rise to the surface during cooking to keep the broth clear. It’s also a good idea to ladle some broth over the pollack occasionally while it simmers. This helps the flavors distribute evenly throughout the fish.
Step 14
Now, add the Manila clams, sea squirts, tofu, diagonally sliced green onions, red chili pepper, mushrooms, and the pollack’s liver and roe to the pot. Reduce the heat to medium and simmer for another 8 minutes until everything is cooked through. For a final touch of freshness and aroma, add the crown daisy just before serving.
