Delicious and Refreshing Saengtae-tang (Pollock Stew) Recipe
Delicious and Refreshing Saengtae-tang (Pollock Stew) Recipe
How to Make Flavorful Saengtae-tang at Home
This recipe guides you through making a wonderfully refreshing and slightly spicy Saengtae-tang at home, featuring fresh pollock and pollock roe. I’ve omitted the cod roe (goni) as it’s not my preference, but you’ll find the secret to the seasoning paste and the perfect water ratio will ensure a satisfying result. Honestly, this is the kind of meal that calls for a couple of bottles of soju! We thoroughly enjoyed every last drop. It’s a comforting and vibrant dish perfect for any occasion.
Main Ingredients- 1 whole Saengtae (fresh pollock)
- 1-2 clusters of Dongtae roe (frozen pollock roe)
- Goni (cod roe) or intestines (optional, to taste)
- 1/3 daikon radish
- 1/2 onion
- 1 handful of bean sprouts
- 1 handful of crown daisy (ssukgat)
- 1 enoki mushroom
- Tofu (optional, about 1/4 block)
- 2 red or green chili peppers
Broth Ingredients- 1-2 pieces of dried kelp (dashima)
- 2 dried anchovies (gutted)
- 3 dried green onion roots
- 1.5 liters of water
Seasoning Paste- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp soy sauce (ganjang)
- 2 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp fish sauce (aekjeot)
- 1 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 3 Tbsp gochugaru (Korean chili flakes)
- A pinch of black pepper
- 1 Tbsp salted shrimp (saeu-jeot), finely chopped
- 1-2 pieces of dried kelp (dashima)
- 2 dried anchovies (gutted)
- 3 dried green onion roots
- 1.5 liters of water
Seasoning Paste- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp soy sauce (ganjang)
- 2 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp fish sauce (aekjeot)
- 1 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 3 Tbsp gochugaru (Korean chili flakes)
- A pinch of black pepper
- 1 Tbsp salted shrimp (saeu-jeot), finely chopped
Cooking Instructions
Step 1
First, prepare the ingredients for the broth. In a pot, combine dried kelp, dried anchovies (with insides removed), and clean green onion roots. If you have rice water (water used to rinse rice), it adds a deeper, nuttier flavor. Otherwise, use 1.5 liters of fresh water.
Step 2
Bring the pot to a boil over high heat. Once boiling, remove the kelp after 5 minutes to prevent a slimy texture. Reduce the heat to medium-low and let it simmer for at least 30 minutes to extract deep flavors. Keep the anchovies and green onion roots in for now.
Step 3
While the broth simmers, prepare the main ingredient, the Saengtae (fresh pollock). Rinse the pollock thoroughly under cold running water, remove any remaining innards, fins, and trim it into manageable pieces, about 3-4 cm long. Gently rinse the Dongtae roe and goni (if using) and drain them in a colander.
Step 4
Carefully clean the inside cavity of the pollock. Remove any dark membranes, blood clots, or residual innards. This step is crucial for eliminating any fishy smell and ensuring a clean, refreshing taste.
Step 5
Prepare the vegetables and mushrooms. Trim the base of the enoki mushrooms and separate the strands. Wash the bean sprouts thoroughly and drain them. Lightly trim the stems of the crown daisy (ssukgat) and rinse.
Step 6
Slice the daikon radish into thin, half-moon shapes (about 0.5 cm thick) or bite-sized pieces. Slice the onion into thin strips. Thinly slice the chili peppers diagonally for a touch of heat and color.
Step 7
Now, create the soul of the Saengtae-tang: the seasoning paste. In a bowl, combine 1 Tbsp gochujang, 1 Tbsp doenjang, 1 Tbsp soy sauce, 2 Tbsp cooking wine, 2 Tbsp fish sauce, 1 Tbsp minced garlic, 0.5 Tbsp minced ginger, 3 Tbsp gochugaru, and 1 Tbsp finely chopped salted shrimp. Add a pinch of black pepper and mix well. (The salted shrimp adds a wonderful savory depth and brightness.)
Step 8
Once the broth is ready, remove and discard the anchovies, green onion roots, and kelp. Arrange the sliced daikon radish and onion at the bottom of the pot. Neatly place the prepared pollock pieces on top of the vegetables.
Step 9
Add the Dongtae roe and goni (if using) over the pollock. Pour the prepared seasoning paste into the broth and stir to combine, or gently ladle it over the ingredients in the pot. Pour enough of the savory broth to cover the ingredients.
Step 10
Bring the stew to a boil over high heat, then reduce to medium heat. Add the bean sprouts and sliced chili peppers. Cover the pot and simmer for about 20-25 minutes, or until the fish and vegetables are tender and the flavors have melded beautifully. Skim off any foam that rises to the surface during cooking.
Step 11
Just before serving, add the tofu and let it simmer for a minute or two. Finally, add the enoki mushrooms and crown daisy. Cook for just another minute until the greens are slightly wilted. Avoid overcooking the delicate greens.
Step 12
Ladle the hot, steaming Saengtae-tang into bowls and serve immediately with a side of steamed rice. Enjoy this wonderfully refreshing and slightly spicy homemade stew that’s sure to awaken your appetite and bring warmth to your table. It’s also fantastic as a hangover cure!
