Spicy and Refreshing Pollack Stew (Warm Soup Dish at Home)
Spicy and Refreshing Pollack Stew (Warm Soup Dish at Home)
Perfect for the Chilly Season! A Complete Guide to Making Spicy and Flavorful Pollack Stew (From Preparing Pollack to Delicious Seasoning Paste!)
When the weather gets chilly and you crave a warm bowl of soup, a hearty serving of spicy and refreshing Pollack Stew will melt away the day’s fatigue. This recipe features fresh pollack, abundant vegetables, and a savory seasoning paste that create a deep and rich flavor. We’ll guide you through every step, from how to prepare the pollack and make delicious broth to the secret of the perfect seasoning paste, allowing you to enjoy restaurant-quality taste right at home!
Main Ingredients- 1 whole fresh pollack
- 1/2 block of soft tofu
- 4 cups (C) of clear broth
Spicy Seasoning Paste (Dadaegi)- 3 Tbsp (T) gochugaru (Korean chili powder)
- 2 Tbsp (T) soy sauce
- 1/2 Tbsp (T) ginger powder
- 2 Tbsp (T) soju or cooking wine
- 1 Tbsp (T) sugar
- A pinch of black pepper
- 1.5 Tbsp (T) tuna extract
- 1/2 Tbsp (T) salted fermented shrimp
- 1 Tbsp (T) minced garlic
Refreshing Vegetables- 200g daikon radish
- 1/2 small onion
- 1 stalk of green onion
- 2 cheongyang peppers (Korean chili peppers)
- 1 handful of fresh parsley or crown daisy (for garnish)
- 3 Tbsp (T) gochugaru (Korean chili powder)
- 2 Tbsp (T) soy sauce
- 1/2 Tbsp (T) ginger powder
- 2 Tbsp (T) soju or cooking wine
- 1 Tbsp (T) sugar
- A pinch of black pepper
- 1.5 Tbsp (T) tuna extract
- 1/2 Tbsp (T) salted fermented shrimp
- 1 Tbsp (T) minced garlic
Refreshing Vegetables- 200g daikon radish
- 1/2 small onion
- 1 stalk of green onion
- 2 cheongyang peppers (Korean chili peppers)
- 1 handful of fresh parsley or crown daisy (for garnish)
Cooking Instructions
Step 1
Properly preparing the fresh pollack is key for a clean taste. First, use a knife to trim off the fins. Scrape off any black spots on the skin with the back of the knife. Carefully open the belly and rinse out the internal organs under running water. Make sure to remove any remaining blood and the thin membrane covering the insides to prevent any fishy smell.
Step 2
Prepare all the vegetables and seasoning ingredients needed for the pollack stew. For garnish, I’ve prepared a handful of fresh parsley. Feel free to use other aromatic greens like crown daisy if you have them on hand.
Step 3
The secret to a delicious pollack stew lies in the seasoning paste! Combine 3 Tbsp gochugaru, 2 Tbsp soy sauce, 1/2 Tbsp ginger powder, 2 Tbsp soju or cooking wine, 1 Tbsp sugar, a pinch of black pepper, 1.5 Tbsp tuna extract for savory depth, 1/2 Tbsp salted fermented shrimp, and 1 Tbsp minced garlic in a bowl. Mix them thoroughly. Letting this paste sit for a bit to meld flavors will result in a richer taste.
Step 4
Autumn radishes have a wonderful sweetness! For this recipe, I’ve prepared about 200g of firm, sweet radish. Slice it thinly, about 0.5cm thick, so it holds its shape well during cooking.
Step 5
Slice the onion, cut the green onion diagonally, and slice the cheongyang peppers diagonally for a spicy kick. Cut half a block of soft tofu into pieces similar in size to the other ingredients so that everything looks harmonious in the stew.
Step 6
Now, let’s arrange the ingredients in the pot. Place the sliced daikon radish at the bottom, followed by the onions, green onions, cheongyang peppers, and the cut tofu. Arranging them nicely like this helps them maintain their shape as they cook.
Step 7
Carefully place the prepared pollack and its internal organs in the center of the pot. The fresh pollack will infuse the broth with its delicious flavor.
Step 8
You can add the prepared seasoning paste by dolloping it in between the ingredients, or you can place it all in the center as shown. Gently spread it out so it coats the ingredients.
Step 9
Time to add the broth! Pour in 4 cups of rich and refreshing broth made by simmering ingredients like anchovies, kelp, shiitake mushrooms, and dried pollack heads. If you don’t have homemade broth, plain water or rice water will also work.
Step 10
Start by boiling vigorously over high heat. Once it comes to a boil, carefully skim off any foam that rises to the surface for a clearer broth. Then, reduce the heat to medium and cook until the pollack is tender. Add aromatic greens like parsley or crown daisy right before turning off the heat; they will wilt sufficiently and add their fragrance without overcooking. Enjoy your delicious and warm stew!
