Hearty and Refreshing Pollack Stew (Dongtae Jjigae)
Quick and Easy Dongtae Jjigae Recipe You Can Make at Home
There’s a saying that if you spend too long in the kitchen, you can get tired of the cooking smells and not enjoy your own food. That’s why I find myself drawn to dishes that don’t require standing by the stove for too long. Today, I’ve prepared a simple and delicious recipe for a flavorful Dongtae Jjigae that’s quick to make.
Dongtae Jjigae Ingredients
- 1 whole pollack (cleaned and cut)
- 1 cup pollack roe (gon-i)
- 1 cup pollack milt (i-ri)
- 0.5 block firm tofu
- 2 stalks green onion, cut into large pieces
- 2 Korean chili peppers (cheongyang peppers)
- 1/4 carrot
- 1/4 Korean radish (mu)
- 5 cloves garlic
- 2 shiitake mushrooms
- Pinch of black pepper
- 3 Tbsp mirin (for removing fishiness)
Seasoning Paste
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp maesilcheong (green plum syrup)
- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes) – reserve 2 Tbsp for later
- 1 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp maesilcheong (green plum syrup)
- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes) – reserve 2 Tbsp for later
- 1 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp minced garlic
- 0.5 Tbsp minced ginger
Cooking Instructions
Step 1
When enjoying Dongtae Jjigae, you tend to focus on the main ingredients like the pollack, milt, and roe. The other ingredients primarily serve to remove any fishy odor and create a rich broth. Therefore, feel free to cut them in a way that’s convenient for you. Aim for bite-sized pieces for the pollack and larger chunks for the vegetables.
Step 2
If using frozen pollack, thaw it in cold water for about 5 minutes. Then, rinse it thoroughly under running water at least three times. Carefully trim off the fins, as they can contribute to a fishy smell. For the roe and milt, blanching them in boiling water with 1 tablespoon of salt for a minute will significantly reduce any fishiness and improve the overall flavor.
Step 3
Let’s prepare the seasoning paste that gives Dongtae Jjigae its signature flavor! In a bowl, combine 2 tablespoons of gochujang, 1 tablespoon of doenjang, 1 tablespoon of maesilcheong, 1 tablespoon of sugar, 1 tablespoon of gochugaru, 1 tablespoon of fish sauce, 1 tablespoon of minced garlic, and 0.5 tablespoon of minced ginger. Mix everything well until thoroughly combined. (Tip: You’ll use a total of 3 tablespoons of gochugaru. Add 1 tablespoon to the paste now, and the remaining 2 tablespoons can be added during cooking along with black pepper for a more vibrant color.)
Step 4
Arrange the prepared pollack, roe, milt, and all the chopped vegetables and radish nicely in a pot. Pour in 800ml of water to create the broth, then add the well-mixed seasoning paste and 3 tablespoons of mirin to help eliminate any lingering fishy odors.
Step 5
Now it’s time to cook the stew! Bring it to a rolling boil over high heat for about 10 minutes to ensure all the ingredients are cooked through. Taste the broth and season with salt if needed. Finally, stir in the remaining 2 tablespoons of gochugaru and a generous pinch of black pepper. Let it simmer gently over low heat for another 5 minutes. Your delicious and hearty Dongtae Jjigae is ready to be enjoyed piping hot!
