Spicy and Refreshing Pollack Stew (Dongtae-jjigae)
Spicy and Refreshing Pollack Stew (Dongtae-jjigae)
How to Make Delicious Dongtae-jjigae at Home
A flavorful and invigorating pollack stew with a perfectly spicy and clear broth. This is an ideal dish for a hangover cure or a hearty, satisfying meal.
Main Ingredients- 400g frozen, prepared pollack (1 piece)
- 1/5 piece daikon radish (approx. 150g)
- 1/2 medium onion
- 1 handful bean sprouts (approx. 50g)
- A small bunch of crown daisy (shungiku)
- 1/2 stalk green onion
- 2 Korean chili peppers (cheongyang peppers)
- 1/3 block firm tofu (approx. 100g)
- About 1.3 liters rice water or anchovy-kelp broth
- 1 broth packet (containing anchovy, kelp, etc.)
Seasoning- 3.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp guk-ganjang (Korean soup soy sauce)
- 2 Tbsp fish sauce (e.g., anchovy sauce)
- 0.5 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp cooking wine (mirin)
- 1 tsp brown sugar
- 0.5 tsp ginger powder (or 0.5 tsp minced ginger)
- 0.5 tsp black pepper
- 1.5 Tbsp minced garlic
- 3.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp guk-ganjang (Korean soup soy sauce)
- 2 Tbsp fish sauce (e.g., anchovy sauce)
- 0.5 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp cooking wine (mirin)
- 1 tsp brown sugar
- 0.5 tsp ginger powder (or 0.5 tsp minced ginger)
- 0.5 tsp black pepper
- 1.5 Tbsp minced garlic
Cooking Instructions
Step 1
In a deep pot, pour about 1.3 liters of rice water (or water for broth) and add 1 broth packet. Bring to a boil over high heat, then reduce to medium-low heat and let it simmer for 12 minutes to extract a deep, savory broth. Remove and discard the broth packet. This step creates a flavorful base for your stew.
Step 2
Once the frozen pollack is thawed, carefully trim off the sharp fins with scissors. This makes the fish easier to handle and eat, preventing any accidental cuts.
Step 3
Inside the pollack’s cavity, where the innards were, you might find a black membrane. This membrane can impart a bitter taste to the stew, so gently scrape it off with your finger and remove it completely. Thorough cleaning ensures a cleaner flavor.
Step 4
After removing the fins and the black membrane, rinse the pollack thoroughly under cold running water to wash away any remaining impurities. Drain the fish well. Proper cleaning is key to removing any fishy odor.
Step 5
Gently rinse the handful of bean sprouts under running water. Rinse the crown daisy as well and shake off excess water. Keep the crown daisy fresh as it will be added at the end for its aromatic quality.
Step 6
Slice half an onion into about 0.5 cm thick strips. Cut 1/5 of a daikon radish into thin, half-moon slices (about 0.5 cm thick). These vegetables will add sweetness and a refreshing taste to the broth.
Step 7
Cut 1/3 block of firm tofu into flat pieces, about 1.5 cm thick. Slice the green onion and Korean chili peppers diagonally. The chili peppers will add a pleasant spiciness to the stew.
Step 8
In a small bowl, combine 3.5 Tbsp gochugaru, 2 Tbsp guk-ganjang, 2 Tbsp fish sauce, 0.5 Tbsp doenjang, 2 Tbsp cooking wine, 1 tsp brown sugar, 0.5 tsp ginger powder, 0.5 tsp black pepper, and 1.5 Tbsp minced garlic. Mix everything well to create a flavorful seasoning paste. The touch of doenjang adds depth to the broth.
Step 9
Pour about 1.2 liters of the prepared broth into the deep pot. Add the sliced daikon radish and bring to a rolling boil over high heat. Cook until the radish becomes translucent, allowing its refreshing flavor to infuse into the broth.
Step 10
Once the broth is boiling, add the prepared seasoning paste. Stir well to dissolve the paste evenly into the broth, ensuring there are no lumps.
Step 11
With the seasoning dissolved, carefully add the cleaned pollack to the pot. Bring it back to a rolling boil over high heat and cook for about 6-7 minutes. Skim off any foam that rises to the surface with a spoon; this helps to keep the broth clear and clean, and removes any impurities or fishy tastes.
Step 12
Once the pollack is partially cooked, add the sliced onion. Continue to simmer for about 3 more minutes. The onions will soften and release their natural sweetness into the stew.
Step 13
Gently add the sliced tofu to the pot. Stir carefully to avoid breaking the tofu pieces. Let it simmer for 2-3 minutes to allow the tofu to absorb the flavors of the broth.
Step 14
When the pollack is well-cooked and the tofu has absorbed the flavors, add the handful of bean sprouts. Cook for another 2-3 minutes, just until the bean sprouts are tender-crisp. Be careful not to overcook the bean sprouts, as they can become mushy.
Step 15
Once all the ingredients are cooked through, add the diagonally sliced green onion and chili peppers. Simmer for just 1 more minute to allow their flavors and aromas to meld into the stew.
Step 16
Turn off the heat. Just before serving, arrange the fresh crown daisy attractively on top of the stew. Adding the crown daisy at the very end preserves its delicate fragrance and vibrant color. This adds a beautiful finishing touch.
Step 17
Your spicy and refreshing pollack stew (Dongtae-jjigae) is ready! Enjoy this delicious and comforting dish with a bowl of hot rice. It’s sure to be a hit!
