Premium Pollack Stew (Dongtae Jjigae): Achieving a Refreshingly Deep Flavor
Mastering the Art of Pollack Stew: Altoran Chef Im Sung-geun’s Secret Recipe for a Fishy-Odor-Free Delicacy
Elevate your home cooking with a restaurant-quality pollack stew! This recipe guarantees a broth that is exceptionally refreshing and clean, completely free of any fishy odors. We’ve adapted the renowned techniques of Chef Im Sung-geun from Altoran to ensure anyone can easily create a deeply flavorful and satisfying pollack stew. It’s the perfect dish to warm your body and soul on a chilly day or for a special occasion.
Main Ingredients- 2 Fresh Pollack (cleaned)
- 1/3 piece Daikon Radish (approx. 150g)
- 1 stalk Scallion (Green Onion)
- 2 Tbsp Minced Garlic
- 1 handful Water Parsley (Minari)
For Removing Fishiness & Achieving Firm Texture (Brining)- 4 cups Rice Water
- 1 Tbsp Coarse Salt
- 1/2 cup Soju (or Rice Wine)
Seasoning for Deep & Refreshing Broth- 5 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 2 Ladles Hot Broth (approx. 200ml)
- 1 Tbsp Doenjang (Fermented Soybean Paste)
- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Saeujeot (Salted Shrimp) with liquid
- 1 tsp Ground Black Pepper
- Salt or Soy Sauce (to adjust seasoning)
Essential Ingredients for Rich Umami Broth- 2 Liters Water
- 1 Onion
- 10 Scallion Roots
- 6 Dried Anchovies (gutted)
- 1 handful Dried Pollack Flakes (Bugeo-po)
- 1-2 Dried or Fresh Chili Peppers (optional, for heat)
- 5 Dried Shiitake Mushrooms
- 5 Cloves Garlic
- 1 knob Ginger (thumb-sized)
- 1 sheet Dried Kelp (10x10cm)
- 4 cups Rice Water
- 1 Tbsp Coarse Salt
- 1/2 cup Soju (or Rice Wine)
Seasoning for Deep & Refreshing Broth- 5 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 2 Ladles Hot Broth (approx. 200ml)
- 1 Tbsp Doenjang (Fermented Soybean Paste)
- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Saeujeot (Salted Shrimp) with liquid
- 1 tsp Ground Black Pepper
- Salt or Soy Sauce (to adjust seasoning)
Essential Ingredients for Rich Umami Broth- 2 Liters Water
- 1 Onion
- 10 Scallion Roots
- 6 Dried Anchovies (gutted)
- 1 handful Dried Pollack Flakes (Bugeo-po)
- 1-2 Dried or Fresh Chili Peppers (optional, for heat)
- 5 Dried Shiitake Mushrooms
- 5 Cloves Garlic
- 1 knob Ginger (thumb-sized)
- 1 sheet Dried Kelp (10x10cm)
- 2 Liters Water
- 1 Onion
- 10 Scallion Roots
- 6 Dried Anchovies (gutted)
- 1 handful Dried Pollack Flakes (Bugeo-po)
- 1-2 Dried or Fresh Chili Peppers (optional, for heat)
- 5 Dried Shiitake Mushrooms
- 5 Cloves Garlic
- 1 knob Ginger (thumb-sized)
- 1 sheet Dried Kelp (10x10cm)
Cooking Instructions
Step 1
Begin by preparing 2 fresh pollack. If using frozen pollack, thaw it naturally or under running water until completely defrosted.
Step 2
Once thawed, use kitchen scissors to carefully trim off all the fins from the pollack. Make sure to clean any residual bits.
Step 3
Pollack can have a surprising amount of scales. Use the back of a knife or a scaler to meticulously scrape off all scales, ensuring the fish is clean.
Step 4
Remove the gill parts of the pollack thoroughly. This step is crucial for achieving a clear and refreshing broth.
Step 5
Carefully remove the internal organs from the pollack’s cavity. If you have a male pollack, it might contain ‘goni’ (milt sacs). Separate these carefully and wash them clean.
Step 6
If you have a female pollack, it will contain ‘al’ (roe). Gently wash the roe after separating it from the organs. Fresh roe adds richness and flavor to the stew.
Step 7
Scrape off the black membrane (residual organs) that clings to the inner walls of the pollack’s belly. This membrane is a common source of fishy odor, so thorough cleaning here is essential. (We are always grateful for the meticulous hands that prepare these ingredients!)
Step 8
Rinse the pollack under cold running water, gently rubbing to remove any blood or impurities attached to the backbone.
Step 9
It’s vital to wash away the blood and impurities from the backbone thoroughly, as these are the primary contributors to the fishy smell in pollack stew. This step is key to a clean-tasting broth.
Step 10
Clean the mouth of the pollack, removing any remaining scales or debris.
Step 11
Cut the pollack’s head in half and rinse it thoroughly under running water, ensuring any hidden blood or foreign matter within the bone structure is removed. While the head adds flavor, a clean preparation is important.
Step 12
The meticulously prepared pollack is now ready for a brining process to remove any lingering fishiness and firm up its texture.
Step 13
In a large bowl, combine 4 cups (800ml) of rice water with 1 tablespoon of coarse salt and 1/2 cup (100ml) of soju (or rice wine). Stir well. Submerge the cleaned pollack in this mixture for about 1 hour. This process removes impurities and makes the pollack flesh firmer and more resilient.
Step 14
Now, let’s create the rich and refreshing broth that forms the base of our pollack stew. In a pot, add 2 liters of water, 1 whole onion (peeled), about 10 scallion roots, 6 dried anchovies (guts removed), a handful of dried pollack flakes, 1-2 dried or fresh chili peppers (if desired for heat), 5 dried shiitake mushrooms, 5 cloves of garlic, 1 knob of ginger, and 1 sheet of kelp. Bring to a boil over high heat.
Step 15
Once boiling, reduce the heat to medium and simmer for another 20 minutes to allow the flavors to infuse. After 20 minutes, strain the broth through a sieve, discarding the solids, to obtain a clear, flavorful broth.
Step 16
Pour approximately 8 cups (1,600ml) of this clear broth into the stew pot. (You should have about 8 cups of broth left from the initial 2 liters of water used.)
Step 17
Add the 1/3 piece of daikon radish, sliced thinly into bite-sized pieces (na-bak style), to the simmering broth. Cook until the radish is slightly tender. The radish adds sweetness and contributes to the broth’s refreshing quality.
Step 18
Prepare the flavorful seasoning paste for the pollack stew. In a bowl, combine 5 tablespoons of gochugaru. Pour 2 ladles (approx. 200ml) of hot broth over the gochugaru and let it sit for a moment to bloom and remove any raw pepper taste. This step significantly enhances the seasoning’s flavor.
Step 19
To the bloomed gochugaru, add 1 tablespoon of doenjang. Doenjang provides a savory depth and rich flavor to the stew.
Step 20
Next, add 2 tablespoons of gochujang. Gochujang contributes a spicy-sweet complexity.
Step 21
Add 2 tablespoons of saeujeot (salted shrimp), including its liquid. Saeujeot is crucial for boosting the umami flavor. It significantly enhances the overall savory profile.
Step 22
Finally, add 1 teaspoon of black pepper and mix all the seasoning ingredients thoroughly to create a delicious paste. (You can adjust the saltiness later with salt if needed.)
Step 23
Pour the prepared seasoning paste into the broth where the radish is simmering.
Step 24
Use a spoon or whisk to dissolve the seasoning paste evenly into the broth. This step builds the foundation for the stew’s delicious flavor.
Step 25
Carefully place the brined pollack pieces into the pot. Handle the fish gently to prevent the delicate flesh from breaking.
Step 26
Bring the stew to a boil over high heat and cook for about 5 minutes. Avoid overcooking the pollack, as it can become mushy. Keep an eye on the cooking time.
Step 27
Add the chopped scallions to the pot. The fresh aroma of the scallions will complement the broth.
Step 28
Gently add the prepared goni (milt) and al (roe) to the stew. These additions make the stew more luxurious and flavorful.
Step 29
Once the stew returns to a boil, add 1/2 cup (100ml) of kimchi brine (from aged kimchi) for an extra layer of refreshing tanginess and depth. The kimchi brine is a secret ingredient for a truly authentic flavor! (Now is a good time to taste and adjust the seasoning with salt if necessary.)
Step 30
Add 2 tablespoons of minced garlic. As the broth begins to boil again, top with a generous amount of water parsley (minari) and immediately turn off the heat. Minari loses its aroma if overcooked, so adding it at the very end is best.
Step 31
Ladle the cooked pollack, goni, roe, radish, and scallions into individual serving bowls.
Step 32
Arrange the radish, scallions, and water parsley attractively over the ingredients in the bowls, then ladle the hot, delicious broth generously over everything.
Step 33
Your premium pollack stew, boasting a clean and refreshing broth, is now ready! Enjoy this exceptional dish made right in your own kitchen.
Step 34
This pollack stew delivers a deep, clean flavor without any artificial enhancers. The tender pollack, crisp radish, and fragrant water parsley create a perfect harmony. Guests who try it are always amazed by its deliciousness! We confidently share this recipe with you all. Feel free to make it for your loved ones. (This recipe was adapted from the techniques of Chef Im Sung-geun from Altoran.)
