Spicy and Refreshing Pollack Stew (Dongtae Jjigae)

The Ultimate Golden Recipe for Delicious Pollack Stew! Enjoy a Rich Flavor at Home

Perfect for when you have no appetite! We’ll show you how to easily and deliciously cook a refreshing and spicy pollack stew (Dongtae Jjigae) at home. The detailed instructions are easy for anyone to follow, even beginners. Complete your meal with this ‘rice thief’ Dongtae Jjigae recipe today!

Recipe Info

Category : Stew
Ingredient Category : Seafood
Occasion : Everyday
Cooking : Boil / Simmer
Servings : 3 servings
Cooking Time : Within 60 minutes
Difficulty : Beginner

Main Ingredients

2 fresh pollack (dongtae)
1/4 block firm tofu
1 handful of crisp bean sprouts
1 handful of fragrant chives
1 handful of fresh crown daisy (ssukgat)
2 large stalks of green onion, cut diagonally
10 fresh small clams (baajirak)
3 Korean green chili peppers (cheongyang-gochu)
2 red chili peppers (hong-gochu)

Spicy Seasoning Paste

5 Tbsp gochugaru (Korean chili powder)
2 Tbsp mirin (rice wine for cooking)
1 Tbsp fresh ginger juice
2.5 Tbsp minced garlic
1.5 Tbsp fine sea salt
3 Tbsp anchovy sauce (myeolchi aekjeot)
Pinch of black pepper

Refreshing Broth Ingredients

2 sheets dried kelp (dashima)
3 dried pollock heads (hwangtae meori)
10 dried anchovies (for broth)
2 Tbsp dried shrimp powder (saeu garu)
1/2 Korean radish (mu)
1/2 onion
3 Korean green chili peppers (cheongyang-gochu)
1 green onion (for broth)
1800ml water

Cooking Instructions

Step 1

Thaw in Cold Water for 15 Minutes: If using frozen pollack, thaw it in cold water for about 15 minutes. This method is more effective at removing any fishy odor compared to thawing at room temperature. Thaw only until the pieces can be separated; over-thawing can make the flesh too soft and difficult to handle.

Step 2

Remove Fishy Odor (Step 1): After rinsing the pollack clean, thoroughly remove the guts, the dark membrane inside the cavity, and any blood along the bones. This step is crucial for a clean-tasting stew. Pay special attention to cleaning out any blood trapped between the bones.

Step 3

Remove Fishy Odor (Step 2): Carefully remove the gills from the pollack’s head and rinse out any remaining blood. Use a skewer or chopsticks to scrape out the gills completely. Gently scrub the body with a brush to remove any lingering blood, which will result in a more refreshing flavor.

Step 4

Chop Broth Vegetables Coarsely: Chop the ingredients for the broth into large pieces. Korean radish is key for a refreshing broth flavor, so chop it generously as well. Once these are chopped, the broth preparation is complete.

Step 5

Create a Refreshing Broth with Dried Pollock Heads and Shrimp Powder: Adding dried pollock heads to the broth will make the Dongtae Jjigae exceptionally refreshing and clean-tasting. The dried shrimp powder may create foam as it dissolves, but this is normal and not an impurity, so you don’t need to skim it off.

Step 6

Simmer Broth and Remove Vegetables: Once the broth starts boiling, remove the dried kelp and Korean radish. Discard the kelp to prevent a cloudy broth. Slice the radish into thick, flat pieces to add back into the stew later. Continue to simmer the broth over medium heat for 15 minutes, then low heat for 10 minutes, to create a deep and refreshing base.

Step 7

Prepare Stew Ingredients (Tofu, Chili Peppers): Now, let’s prepare the ingredients for the stew. Cut the tofu into bite-sized pieces. If you enjoy a spicy kick, add plenty of Korean green chili peppers (cheongyang-gochu). Red chili peppers add a lovely color.

Step 8

Slice Green Onions Diagonally: Cut the green onions, which add a refreshing flavor and aroma to the stew, into large diagonal pieces.

Step 9

Aromatic Vegetable Garnish (Tip): Add fragrant vegetables like chives, crown daisy, and green onions towards the end of cooking to preserve their fresh aroma. For an extra touch, they can be enjoyed dipped in a wasabi soy sauce mixture.

Step 10

Slice Radish into Flat Pieces: Slice the Korean radish for the stew into thick, flat pieces. This completes the ingredient preparation.

Step 11

Make the Seasoning Paste: Combine all the seasoning paste ingredients in a bowl and mix well.

Step 12

Tip for Removing Raw Chili Powder Taste: To achieve a cleaner and deeper flavor, add a ladleful of hot broth to the seasoning paste and mix it. This effectively eliminates any raw taste from the gochugaru, resulting in a more refined Dongtae Jjigae. This is the secret to a golden seasoning paste recipe!

Step 13

Add Broth and Radish: Pour the prepared broth into the pot, ensuring it covers the pollack. Arrange the sliced radish on top and turn on the heat.

Step 14

Skim Off Foam: Once the broth begins to boil, skim off any foam that rises to the surface to keep the broth clear.

Step 15

Add Seasoning Paste and Adjust Flavor: Stir in three tablespoons of the prepared seasoning paste. Taste the broth and adjust the seasoning with salt or anchovy sauce if needed. You can add more seasoning paste according to your preference.

Step 16

Add Clams and Bean Sprouts: When the stew comes to a boil again, skim off any foam, reduce the heat to medium, and add the small clams and bean sprouts. Cook for an additional 3 minutes, or until the clams have opened and the bean sprouts are tender.

Step 17

Add Remaining Ingredients: After 3 minutes, add the pollack, tofu, chili peppers, and any other remaining ingredients to the pot.

Step 18

Final Simmer: With all ingredients added, reduce the heat to low and simmer for another 5 minutes. Your delicious, spicy, and refreshing Dongtae Jjigae is now ready to be enjoyed!