Hearty Pollack and Potato Gochujang Stew: A Flavorful Recipe
Hearty Pollack and Potato Gochujang Stew: A Flavorful Recipe
The Best Cooking Secrets :: Potato and Pollack Gochujang Stew
A rich and deeply flavored Potato and Pollack Gochujang Stew that tastes even better when reheated.
Main Ingredients- Potatoes 400g (about 2-3 medium potatoes)
- Onion 1/2 medium
- Green onion 1/4 stalk
- Red chili pepper 1 (for color or mild spice)
- Green chili pepper 2 (for spice)
- Dried pollack (Bugeo) 80g
- Rice water 5 cups (approx. 1L)
Seasoning Ingredients- Soup soy sauce 1 tsp
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soju 1 Tbsp (to remove fishy smell from pollack)
- Salt to taste
- Soup soy sauce 1 tsp
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soju 1 Tbsp (to remove fishy smell from pollack)
- Salt to taste
Cooking Instructions
Step 1
First, prepare the potatoes, which are key to the stew’s flavor. Peel them and cut into bite-sized cubes. Slice the onion into similarly sized chunks. For the green onion, slice it diagonally rather than chopping it finely to add visual appeal to the broth. Slice the red and green chili peppers diagonally as well; these are important for color and a touch of heat.
Step 2
Now, let’s prepare the dried pollack, which adds umami to the stew. The pollack can be quite tough, so rinse it lightly in cold water to soften it. Then, cut it into manageable pieces, about 2-3 cm in length, suitable for eating once the stew has simmered and reduced.
Step 3
It’s time to season the cut pollack to enhance its flavor. In a small bowl, combine 1 tsp of soup soy sauce, 1 Tbsp of minced garlic, and 1 Tbsp of sesame oil. Gently mix and massage the ingredients into the pollack until well coated. The pollack will absorb the seasonings, making it much tastier when cooked.
Step 4
To create a deep flavor for the stew, we’ll lightly sauté the seasoned pollack. Heat a pot over medium heat, add a little cooking oil, and stir-fry the seasoned pollack until fragrant, being careful not to burn it. This step helps to remove any fishy odor from the pollack and brings out its nutty aroma.
Step 5
Add the cubed potatoes to the pot with the sautéed pollack and stir-fry them together. Once the potatoes begin to look slightly translucent from the oil, pour in 5 cups of rice water. Stir in 2 Tbsp of gochujang until it’s well dissolved in the broth. Bring the stew to a boil over high heat, then reduce to medium heat and simmer until the potatoes are cooked through.
Step 6
Prepare the chili flake mixture to give the stew a richer, more appetizing color. In a small bowl, place 1 Tbsp of gochugaru. Ladle a dipper of the boiling stew broth into the bowl and stir to dissolve the chili flakes. Pre-mixing the gochugaru like this prevents clumps and allows it to blend smoothly into the broth for a cleaner taste.
Step 7
Once the potatoes are tender, add the sliced onion, green onion, red chili pepper, and green chili pepper to the pot. Adding vegetables will make the broth more refreshing and complex. Continue to simmer until the vegetables are slightly tender and all the ingredients have melded together.
Step 8
Finally, add the dissolved gochugaru mixture and 1 Tbsp of soju to the stew; the soju helps to further eliminate any fishy taste. Stir everything well to combine all the ingredients and seasonings. Taste the broth and adjust the seasoning with salt if needed. Your delicious Potato and Pollack Gochujang Stew is now complete! Enjoy it piping hot with a bowl of rice for a truly delightful meal.
