Clear and Refreshing Rockfish & Halibut Jjigae (Jiryi-tang) Recipe
A Clear and Light Jjigae Made with Rockfish and Halibut
Introducing a refreshing and clear Jjigae made with the fresh, clean flavors of rockfish and halibut. You can achieve a deep and refreshing broth by utilizing the fresh fish heads and bones left after filleting. This clear fish stew, complemented by the natural sweetness of the vegetables, is enjoyable for all ages. It’s the perfect choice to warm you up on a chilly day or for a special occasion.
Main Ingredients
- Fresh Rockfish
- Fresh Halibut
- Radish
- Bean Sprouts
- Green Onion
- Zucchini
- Cheongyang Pepper (Korean chili pepper)
- Onion
- Red Chili Pepper
Cooking Instructions
Step 1
First, prepare a rich and flavorful anchovy and shiitake mushroom broth. Combine anchovies and shiitake mushrooms in water and simmer over medium-low heat for about 15-20 minutes after it starts boiling, allowing the deep umami flavor to infuse. It’s good to prepare a generous amount of broth, considering the ingredients that will be added later.
Step 2
It’s crucial to properly clean the fish heads and bones left from filleting the rockfish and halibut. In particular, thoroughly remove the gills, as they can easily impart a fishy taste. Rinse them clean under running water. These cleaned heads and bones will add a deep, natural flavor to the broth.
Step 3
Now, prepare the fresh vegetables for the Jjigae. Thinly slice the radish into bite-sized pieces (nabak-style) and slice the zucchini into half-moons. Slice the green onion diagonally, and similarly slice the Cheongyang and red chili peppers diagonally to add color and a hint of spice. Slice the onion into strips.
Step 4
Once the prepared anchovy broth is boiling, add the thinly sliced radish and cook until it becomes translucent. After the radish is somewhat cooked, add the cleaned fish heads and bones. Let it simmer to extract the deep, refreshing flavor from the fish. Skim off any scum that rises to the surface for a clearer broth.
Step 5
Once the radish and fish have imparted their flavor into the broth, add the fish fillets and cook. If the fish fillets are overcooked, they can fall apart, so once the fish turns white and is cooked, add the bean sprouts. When adding bean sprouts, keep the lid open to preserve their crisp texture and prevent any fishy smell. Cook just until the bean sprouts are slightly wilted.
Step 6
Add the zucchini and simmer for a little longer. Once the zucchini is slightly tender, season the broth with soy sauce for soup and coarse salt. It’s better to taste and adjust the seasoning rather than making it too salty from the start. Using coarse salt will enhance the broth’s depth and clarity.
Step 7
Finally, add the minced garlic, ginger juice, and the diagonally sliced green onions, Cheongyang peppers, and red chili peppers. Bring to a boil over high heat briefly to allow the fragrant vegetable aromas to meld. Cooking for too long can diminish the fresh taste of the vegetables, so a quick cook is important.
Step 8
Serve the finished Jjigae generously in bowls. You can also add separately prepared fish fillets if you have them. The natural fresh taste of the ingredients combined with the clear broth creates a wonderfully refreshing and light flavor. Enjoy it piping hot on a cold day!
Step 9
While delicious on its own, it makes a satisfying meal with a bowl of rice. Soaking the rice in the broth makes it even more delicious!
