How to Make Spicy and Refreshing Pollack Stew (Dongtae Jjigae)
Easy and Delicious Dongtae Jjigae Recipe: A Step-by-Step Guide for a Comforting Meal
A steaming bowl of Dongtae Jjigae is especially comforting on a cold day! This spicy and refreshing pollack stew is so satisfying that it can be enjoyed with just a bowl of rice, requiring no other side dishes. Pollack, rich in protein, vitamin B2, and phosphorus, can help warm your body and alleviate cold symptoms. While making pollack stew might seem daunting, a few key tips can help you achieve a restaurant-quality taste at home. This guide will walk you through the process, focusing on eliminating any bitterness and enhancing the umami flavor for a truly delicious experience!
Dongtae Jjigae Ingredients- 600g frozen pollack (Dongtae)
- 1 piece of radish (about 1/4 of a medium radish)
- 1 stalk of green onion
- 1 Korean green chili pepper, 1 red chili pepper
- 1 packet of enoki mushrooms (100g)
- 1 handful of crown daisy (Ssukgat) (approx. 30g)
- 2 kelp broth cubes (or 800ml anchovy-kelp broth)
- 1 Tbsp doenjang (fermented soybean paste)
- 800ml water (omit if using broth)
Pollack Stew Seasoning- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp saeujeot (fermented shrimp) with brine
- 1 Tbsp fish sauce (e.g., anchovy or sand lance sauce)
- 1 Tbsp soup soy sauce (Gukganjang)
- 1 Tbsp rice wine (mirin)
- 1 Tbsp minced garlic
- A pinch of minced ginger (or ginger powder)
- A pinch of black pepper
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp saeujeot (fermented shrimp) with brine
- 1 Tbsp fish sauce (e.g., anchovy or sand lance sauce)
- 1 Tbsp soup soy sauce (Gukganjang)
- 1 Tbsp rice wine (mirin)
- 1 Tbsp minced garlic
- A pinch of minced ginger (or ginger powder)
- A pinch of black pepper
Cooking Instructions
Step 1
【Tip 1 for Removing Bitterness: Proper Defrosting】 The most crucial step when using frozen pollack is to remove any bitterness or fishy smell. First, rinse the frozen pollack thoroughly under cold running water. Then, soak it in rice water for about 30 minutes. This method effectively removes impurities and helps defrost the fish gently, resulting in a more tender texture and cleaner taste.
Step 2
【Tip 2 for Removing Bitterness: Rinsing Blood and Trimming Fins】 After thawing, gently massage and rinse the pollack under running water to remove any remaining blood from the bones. Thoroughly removing the blood is essential for a clear broth and to prevent a fishy odor. Also, trim off any rough fins or ragged edges with scissors; this further helps reduce any lingering bitterness.
Step 3
【Tip 3 for Removing Bitterness: Cleaning the Innards Area】 The dark membrane found inside the pollack’s cavity can be a source of bitterness. It’s highly recommended to remove the innards completely. If removing the entire innards is not feasible, carefully scrape away the dark membrane. (Note: For a cleaner, less bitter stew, removing the innards is highly advised. I noticed a slight bitterness when I previously omitted this step.)
Step 4
Once the pollack is prepped, place it in a colander to drain excess water completely. Excess moisture can dilute the flavor of the stew.
Step 5
Trim the tough bottom ends of the crown daisy (Ssukgat) and remove any wilted or yellow leaves. To clean thoroughly, soak the greens in water for a moment, then rinse them under running water, gently separating the leaves to wash away any dirt or grit.
Step 6
Cut the radish into three lengthwise segments, then slice each segment into thick pieces about 0.5cm thick. Slice the green onion, green chili, and red chili peppers diagonally at about 0.5cm thickness. For the enoki mushrooms, trim off the base, then gently separate the clusters and rinse them briefly under running water.
Step 7
Gently pat the tofu dry with paper towels without rinsing and cut it into bite-sized pieces. (Tip: Cutting the tofu too far in advance can make the broth cloudy. It’s best to cut it just before adding it to the stew.)
Step 8
In a small bowl, combine all the seasoning ingredients: 2 Tbsp gochugaru, 1 Tbsp saeujeot (with brine), 1 Tbsp fish sauce, 1 Tbsp rice wine, 1 Tbsp minced garlic, a pinch of minced ginger (or ginger powder), and a pinch of black pepper. Mix them well. Allowing the seasoning paste to rest for a bit helps the flavors meld together, creating a deeper taste.
Step 9
In a pot, bring 800ml of water to a boil with the kelp broth cubes. Using homemade anchovy-kelp broth will add even more depth and a refreshing taste. Add the radish, which contributes to the stew’s refreshing flavor, and bring it to a boil over high heat.
Step 10
Once the water is boiling vigorously, stir in 1 Tbsp of doenjang and dissolve it completely. Dissolving the doenjang beforehand helps it distribute evenly through the broth, adding a richer, savory note.
Step 11
When the broth returns to a boil, carefully add the prepared pollack pieces. As the pollack cooks, skim off any foam or scum that rises to the surface with a spoon. Removing this impurities will ensure a clear and clean-tasting broth.
Step 12
After adding the pollack and bringing the stew back to a boil, cook on high heat for 5 minutes. Once the pollack starts to cook, stir in the prepared seasoning paste and mix it into the broth. Add the cut tofu and let it simmer. When the tofu begins to cook, reduce the heat to medium and continue simmering for another 5 minutes. This simmering process allows the pollack’s flavors to infuse deeply into the broth.
Step 13
Finally, add the diagonally sliced green onions, green chilies, and red chilies. Let it simmer for another moment to allow the flavors of the vegetables to meld. Taste the stew and adjust the seasoning with soup soy sauce if needed. I added an extra tablespoon of soup soy sauce.
Step 14
For an even richer and more complex flavor, you can optionally add a small amount of MSG (like Dasida or Miwon). This step is entirely optional; if you prefer to highlight the natural flavors of the ingredients, the stew will still be delicious without it.
Step 15
Lastly, artfully arrange the enoki mushrooms and fragrant crown daisy on top of the stew. After adding the crown daisy, don’t overcook – just a brief simmer will complete your delicious Dongtae Jjigae! Enjoy this comforting and flavorful stew with a hot bowl of rice.
