Spicy Pollack and Bean Sprout Stew (Kongnamul Dongtae Jjim)
Spicy Pollack and Bean Sprout Stew (Kongnamul Dongtae Jjim)
[How to Make Dongtae Jjim] Perfect for Lunch or Dinner Today: Bean Sprout Pollack Stew Recipe!
Delicious Dongtae Jjim without using cornstarch! A recipe for Bean Sprout Pollack Stew packed with plenty of bean sprouts! This dish is a flavorful and savory Korean stew featuring pollack and bean sprouts, seasoned with a rich, spicy sauce. The texture of the tender pollack combined with the crisp bean sprouts makes for a delightful meal. We’ve used glutinous rice flour instead of cornstarch for a smoother, richer sauce that coats the ingredients beautifully. Perfect for a hearty lunch or dinner that pairs wonderfully with a bowl of steamed rice. Get ready for a truly satisfying meal!
Main Ingredients- 3 Pollack (Dongtae), cleaned
- 1 bag Bean Sprouts (approx. 300g)
- 1 large Korean Leek (Daeppa)
- 2 Cheongyang Peppers (Korean chili peppers)
Cooking Instructions
Step 1
First, thoroughly rinse the pollack under running water. Place the cleaned pollack neatly in a shallow pot or wide pan. (Tip: Draining the pollack well after rinsing helps to reduce any fishy odor.)
Step 2
Slice the Korean leek into large, bite-sized pieces, about 3-4 cm long. You can also slice them diagonally if preferred.
Step 3
Wash the Cheongyang peppers, cut them in half lengthwise, and remove the seeds to control the spiciness. Slice them diagonally. If you enjoy a spicier dish, you can use more peppers or leave the seeds in.
Step 4
In a small bowl, add 2 tablespoons of glutinous rice flour.
Step 5
Add 2 tablespoons of water to the glutinous rice flour and mix well until smooth, creating a slurry. (Tip: Glutinous rice flour is used here instead of cornstarch. It helps to thicken the stew slightly and adds a subtle sweetness, but it won’t become as gelatinous as cornstarch. You can omit this slurry if you prefer a thinner sauce, but it does add a nice texture and flavor.)
Step 6
In a larger bowl, combine all the ingredients for the seasoning sauce. Start by adding 2 tablespoons of soy sauce (Jin Ganjang).
Step 7
Add 1 tablespoon of soup soy sauce (Guk Ganjang) for a deeper savory flavor.
Step 8
Stir in 1 tablespoon of cooking wine (like Mirin) to eliminate any fishy smell from the pollack and enhance the overall aroma.
Step 9
Add 1 tablespoon of plum extract (Maesil Cheong) for a touch of sweetness and a pleasant fruity note.
Step 10
Incorporate 2 tablespoons of Gochujang (Korean chili paste) to build the spicy foundation of the sauce.
Step 11
Add 1 tablespoon of minced garlic to bring in that classic Korean flavor profile.
Step 12
Mix in 2 tablespoons of Gochugaru (Korean chili flakes) to boost the color and spiciness.
Step 13
Add 2 tablespoons of sugar to balance the heat and enhance the overall deliciousness of the sauce.
Step 14
Finally, add 1 teaspoon of Dasida (or your preferred umami seasoning) and mix all the ingredients thoroughly until well combined. Ensure the sauce is smooth and consistent.
Step 15
Lightly grease the pan containing the pollack with a little cooking oil. Sauté the pollack over medium heat for about 2 minutes. (Tip: Lightly sautéing the pollack before stewing helps it hold its shape and prevents it from breaking apart too easily during cooking, resulting in a more visually appealing dish.)
Step 16
Pour in 3 cups of water (measured using a standard paper cup, approximately 600ml). This water will form the base of the stew’s broth.
Step 17
Add all the prepared seasoning sauce to the pot. Bring to a boil over high heat and simmer for 5 minutes, allowing the sauce to infuse into the pollack.
Step 18
Add the sliced Cheongyang peppers to enhance the spicy kick.
Step 19
Cover the pot with a lid and reduce the heat to medium. Let it simmer for another 5 minutes. (Tip: To prevent the sauce from sticking to the bottom, open the lid and gently stir the stew 1-2 times while it’s simmering. This also helps the flavors meld together.)
Step 20
The stew should now be slightly reduced, and the ingredients should be starting to meld together. It’s time to add the bean sprouts.
Step 21
Generously add the bean sprouts on top of the pollack. (Tip: We used one bag of bean sprouts, but feel free to add more if you like them! After adding the bean sprouts, try not to stir too vigorously to keep them crunchy.)
Step 22
Place the sliced leeks over the bean sprouts, and then drizzle the prepared glutinous rice flour slurry evenly over everything.
Step 23
Cover the pot again and bring it back to a boil over high heat for 5 minutes. This will cook the bean sprouts while keeping them nicely crisp. Cooking them quickly on high heat preserves their fresh, crunchy texture.
Step 24
Turn off the heat and finish by drizzling 1 tablespoon of sesame oil over the stew for a fragrant nutty aroma.
Step 25
Sprinkle 1 tablespoon of toasted sesame seeds on top. They add both a lovely toasted flavor and visual appeal.
Step 26
Add a pinch of black pepper to further enhance the overall flavor profile.
Step 27
Using a spatula, gently mix everything together, being careful not to break apart the pollack. Ensure all ingredients are well coated with the delicious sauce. Mix gently to maintain the integrity of the fish.
Step 28
Transfer the finished Kongnamul Dongtae Jjim to a serving dish. It’s ready to be enjoyed! Serve hot with a side of steamed rice for a complete and satisfying meal.
