Spicy and Refreshing Pollack and Bean Sprout Stew
Crispy Bean Sprouts and Tender Pollack! A Delicious Combination in This Pollack and Bean Sprout Stew
This pollack and bean sprout stew boasts a spicy yet deeply flavorful broth. The addition of crunchy bean sprouts makes it incredibly delicious! Enjoy this satisfying fish stew that’s perfect as a side dish or a hearty meal.
Main Ingredients- 1 prepared pollock (cod)
- 1/2 bag bean sprouts (approx. 150g)
- 1/4 onion
- 1 stalk green onion (scallion)
- 1 green chili pepper
- Sesame oil, to taste
- Toasted sesame seeds, to garnish
- 1/4 Korean radish (daikon, approx. 100g)
- 1/2 onion (for broth)
Seasoning Ingredients- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1/2 Tbsp sugar
- 1 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- Pinch of black pepper
Broth Ingredients- 6 dried anchovies
- 1 sheet dried kelp (dashima)
- 3 cups water (approx. 600ml)
Glutinous Rice Flour Slurry Ingredients- 2 Tbsp glutinous rice flour
- 6 Tbsp water
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1/2 Tbsp sugar
- 1 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- Pinch of black pepper
Broth Ingredients- 6 dried anchovies
- 1 sheet dried kelp (dashima)
- 3 cups water (approx. 600ml)
Glutinous Rice Flour Slurry Ingredients- 2 Tbsp glutinous rice flour
- 6 Tbsp water
- 2 Tbsp glutinous rice flour
- 6 Tbsp water
Cooking Instructions
Step 1
First, let’s prepare the base broth for this delicious stew. In a pot, combine 3 cups of water, 6 dried anchovies, and 1 sheet of kelp. Bring to a boil over high heat. Once boiling, immediately remove the kelp to prevent a bitter taste. Reduce the heat to medium-low and simmer for another 5 minutes to extract the anchovy flavor, then remove the anchovies. Your flavorful broth is now ready.
Step 2
Prepare the vegetables for the stew. Slice the Korean radish thinly into bite-sized pieces (nak-seolgi). Coarsely chop the 1/2 onion designated for the broth. Rinse the bean sprouts thoroughly and drain them. Slice the green onion and green chili pepper diagonally. If your pollock is not already prepared, rinse it under cold water and pat it dry.
Step 3
Now, let’s make the seasoning paste that will give this stew its signature flavor. In a bowl, combine 4 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp fish sauce, 1/2 Tbsp sugar, 1 Tbsp mirin, 1 Tbsp minced garlic, and a pinch of black pepper. Mix well to create a cohesive seasoning paste. For extra spiciness, feel free to add more chopped green chili peppers.
Step 4
It’s time to start assembling the stew! In a wide pot or pan, arrange the prepared pollock and sliced radish at the bottom. Pour in about 2 cups (400ml) of the prepared anchovy-kelp broth and half of the seasoning paste (about 2 Tbsp). Bring this mixture to a boil over high heat.
Step 5
Once the broth is boiling, evenly arrange the bean sprouts, chopped onion, sliced green onion, and green chili pepper over the pollock. Drizzle the remaining seasoning paste over the vegetables. Cover the pot and cook over medium heat for about 3-5 minutes, or until the ingredients are cooked through. Be careful not to overcook the bean sprouts, as they will lose their delightful crispiness.
Step 6
To thicken the stew and add a smooth texture, prepare a glutinous rice flour slurry. In a small bowl, combine 2 Tbsp glutinous rice flour with 6 Tbsp water. Whisk until there are no lumps.
Step 7
Finally, slowly pour the glutinous rice flour slurry into the pot, drizzling it around the edges. Gently stir the stew with a spatula, being careful not to break apart the pollock. Continue to stir until the stew reaches your desired thick consistency. Once thickened, turn off the heat.
Step 8
To finish, drizzle a little sesame oil over the completed stew for added aroma and flavor, then gently mix. Serve the hearty pollack and bean sprout stew in a bowl and garnish with a sprinkle of toasted sesame seeds. Enjoy your delicious, spicy, and satisfying meal!
Step 9
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