Delicious and Spicy Pollack Stew (Dongtae Jjigae)
Hearty Pollack Stew Made with Fresh Roe-Filled Pollack
Choosing pollack with roe, conveniently packaged and sold at supermarkets, makes it easy to prepare a delicious pollack stew at home. The roe adds a rich depth of flavor to the stew.
Stew Ingredients
- 1 whole fresh pollack filled with roe
- 1 large piece of Korean radish (about 250g)
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp doenjang (fermented soybean paste)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- 1 large stalk of green onion
- 3 sprigs of crown daisy
Cooking Instructions
Step 1
Select one whole, fresh pollack filled with roe from the supermarket. Choosing fresh pollack is the first step to a delicious stew.
Step 2
Prepare a large piece of Korean radish, approximately 250g, and cut it into chunks suitable for stew.
Step 3
Slice the radish thinly into rectangular pieces (nabak-seolgi). This cut allows the radish to absorb the broth’s flavor beautifully, making the stew even more delicious. Set the sliced radish aside.
Step 4
Pour 2 and a half cups of water into a deep pot and add the sliced radish. Bring it to a boil over high heat. While the radish is cooking, begin preparing the pollack.
Step 5
It’s best to handle frozen pollack immediately after purchase, before it fully thaws, to minimize any fishy smell. If thawing is delayed, the flesh can become mushy and difficult to clean. Thoroughly scrape away any black bits or membranes from the fish’s cavity and surface; this is crucial for removing any fishy taste. Pay special attention to the black membrane inside the pollack’s belly. While fresh pollack will have fewer impurities, carefully remove any attached matter. If there are too many, it’s best to discard that part.
Step 6
Once the radish becomes translucent, add 1 Tbsp of gochugaru, 1 Tbsp of doenjang, and 1/2 Tbsp of gochujang. Stir to dissolve the seasonings and let it simmer. Pre-simmering the base seasonings like this deepens the broth’s flavor.
Step 7
When the base seasonings have dissolved and the broth is simmering, add the prepared pollack. It’s best to add the pollack directly from its frozen state (without thawing) as this helps the flesh remain firm and prevents it from breaking apart, resulting in a better texture. If you must use thawed pollack, drain out as much water as possible before adding it to the pot, as thawed fish can become watery and less flavorful.
Step 8
Reduce the heat to medium and simmer the pollack for about 10 minutes. Once the fish flesh turns white and is partially cooked, add 1/2 Tbsp of minced garlic to enhance the broth’s flavor.
Step 9
Season the broth with fish sauce (or anchovy sauce) to taste. If you prefer not to use fish sauce, you can use Korean soy sauce (guk-ganjang) or salt for a cleaner flavor. After seasoning, continue to simmer gently for another 15 minutes, allowing the flavors to meld thoroughly into the pollack and radish.
Step 10
As the stew nears completion, prepare the roughly chopped green onion and the crown daisy that has been washed and trimmed.
Step 11
Once the broth is well-infused and the fish is fully cooked, add the chopped green onion and simmer for just about 1 minute. This allows the fresh flavor of the green onion to subtly infuse into the broth.
Step 12
Immediately turn off the heat and generously add the prepared crown daisy.
Step 13
Cover the pot with a lid right away after turning off the heat. After a few seconds, lift the lid. The crown daisy will be perfectly cooked by the residual heat, retaining its vibrant green color and fresh appearance.
Step 14
Look at the delicious pollack roe! It’s full of roe, offering a rich and tender taste that is simply exquisite. Thanks to this delectable pollack roe, a bowl of rice will disappear in no time! This is truly the taste of pollack stew!
