Spicy and Chewy Dried Pollack and Bean Sprout Stew
Spicy and Chewy Dried Pollack and Bean Sprout Stew
Master the Delicious Bean Sprout and Dried Pollack Stew with a Perfect Seasoning!
This is a flavorful bean sprout and dried pollack stew featuring tender yet chewy dried pollack (hwangtae) infused with a spicy and savory seasoning. Paired with crisp bean sprouts and fresh vegetables, it’s incredibly delicious and disappears quickly! It makes for a wonderful meal for the whole family or an impressive dish for guests.
Main Ingredients- 1 Dried Pollack (Hwangtae) (Choose a large, plump one)
- 400g Bean Sprouts (Use thick ones for stewing for the best texture)
- 80g Sea Grapes (Mideodeok) (Purged of sand)
- 5 Shrimp (Peeled and deveined)
- 10 stalks Korean Parsley (Minari) (Washed clean and cut into 5cm lengths)
- 1 Onion (Thickly sliced)
- 1 Scallion (Cut diagonally)
- 1 Green Chili Pepper, 1 Red Chili Pepper (Seeds removed, cut diagonally for color)
- 1 Tbsp Cooking Oil
- 1 Tbsp Toasted Sesame Seeds (for garnish)
- 1 Tbsp Sesame Oil (for finishing aroma)
- Starch Slurry (1.5 Tbsp Starch powder + 2 Tbsp Water)
Seasoning Sauce- 5 Tbsp Gochugaru (Korean chili flakes) (Adjust to your spice preference)
- 2/3 Tbsp Gochujang (Korean chili paste) (Adds depth and umami)
- 3 Tbsp Soy Sauce (Adjust for saltiness and flavor)
- 1 Tbsp Honey (For sweetness and shine; can substitute with sugar)
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger (Removes any fishy smell and adds aroma; optional)
- 1/3 tsp Black Pepper
- 200ml Water
- 5 Tbsp Gochugaru (Korean chili flakes) (Adjust to your spice preference)
- 2/3 Tbsp Gochujang (Korean chili paste) (Adds depth and umami)
- 3 Tbsp Soy Sauce (Adjust for saltiness and flavor)
- 1 Tbsp Honey (For sweetness and shine; can substitute with sugar)
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger (Removes any fishy smell and adds aroma; optional)
- 1/3 tsp Black Pepper
- 200ml Water
Cooking Instructions
Step 1
Start by preparing the vegetables. Gently rinse the bean sprouts under running water and remove any dirty roots. Wash the Korean parsley thoroughly and cut it into approximately 5cm lengths. Slice the scallion and chili peppers diagonally. Cut the onion into thick slices. Having the vegetables prepped will make the cooking process much smoother.
Step 2
It’s important to prepare the shrimp properly before cooking. Insert a toothpick into the second segment of the shrimp to easily remove the digestive tract (intestine). Removing this will result in a cleaner taste.
Step 3
Now, let’s make the key component of this delicious stew: the seasoning sauce. In a bowl, combine the gochugaru, gochujang, soy sauce, honey, minced garlic, minced ginger, and black pepper. Mix well. Do not add the 200ml of water yet; set it aside separately. Letting the sauce sit for a bit will allow the flavors to meld beautifully.
Step 4
The dried pollack needs some preparation before cooking. First, trim off the head, side fins, and the tip of the tail. Then, carefully remove the large bones along the center of the body using a knife. Finally, cut the dried pollack into bite-sized pieces (about 3-4cm). This preparation ensures you can enjoy the stew without any inconvenience.
Step 5
Take the prepared dried pollack and soak it in cold water for about 30 seconds, then immediately remove it. Soaking for too long can diminish the flavor. Once removed from the water, press the dried pollack firmly with your hands to squeeze out as much moisture as possible. This step is crucial for achieving a chewy texture without any fishy taste.
Step 6
Marinate the dried pollack with the seasoning. Take about 1/3 of the prepared seasoning sauce and spread it evenly over the dried pollack. Gently massage the marinade into both sides of the pollack for better flavor absorption.
Step 7
Let’s begin steaming the stew. Drizzle 1 tablespoon of cooking oil in the bottom of a pot. Add the sliced onions and diagonally cut scallions. Stir-fry over high heat for about 2 minutes until fragrant. This step will bring out the natural sweetness of the vegetables and enhance the overall flavor.
Step 8
Turn off the heat temporarily. Arrange the bean sprouts, prepared shrimp, sea grapes, and the marinated dried pollack evenly over the sautéed vegetables. Spreading the ingredients uniformly will help them cook evenly.
Step 9
Now it’s time to make the stew liquid. Mix the remaining 2/3 of the seasoning sauce with the 200ml of water. Gently pour this mixture over the ingredients in the pot. Cover with a lid and bring to a boil over high heat for about 9 minutes. During this time, the ingredients will meld together to create a delicious stew.
Step 10
After 9 minutes, reduce the heat to low. Now it’s time to add the starch slurry to thicken the stew. Gradually pour in the pre-mixed starch slurry (1.5 Tbsp starch + 2 Tbsp water) while stirring gently. Add the cut Korean parsley and chili peppers, and continue to cook for another 2 minutes, stirring occasionally, until the sauce thickens. Adding the parsley and chili peppers at the end preserves their fresh texture and color.
Step 11
Finally, turn off the heat. Drizzle with 1 tablespoon of sesame oil for aroma and sprinkle with 1 tablespoon of toasted sesame seeds. Gently mix everything together. Your delicious Bean Sprout and Dried Pollack Stew is now ready! Enjoy it with a warm bowl of rice.
