Refreshing and Deep Flavor, Seasonal Pollock Stew (Saengtaeng)
How to Make a Refreshing Pollock Stew Just Like Mom’s
This recipe for Saengtaeng evokes memories of the wintertime delicacy, Dongtae-tang (frozen pollack stew), that my mother used to make. I’ve recreated this comforting dish, hoping to capture that nostalgic taste, though with my own slight twist to achieve an even deeper and more refreshing flavor. Using fresh pollack and seasonal vegetables, let’s create a flavorful and hearty soup that warms the soul.
Main Ingredients- 2 fresh pollack (Saengtae)
- 1/5 piece of Korean radish (Muu)
- 1 small onion
- 2 Korean green chili peppers (Cheongyang pepper)
- 1 red chili pepper
- 1 handful of bean sprouts (approx. 100g)
- 1 stalk of green onion (Daepa)
- 2 blocks of tofu
Seasoning and Broth- 4 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp salted shrimp (Saewujeot)
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (Mirin, etc.)
- 2 Tbsp ginger wine (Cheongju, etc.)
- 2 Tbsp clear soup soy sauce (Yeondu, etc.)
- 2 Tbsp red chili powder (Gochugaru)
- 2 Tbsp red chili paste (Gochujang)
- 1 Tbsp soybean paste (Doenjang)
- 1 tsp salt (adjust to taste)
- 700ml rice water (or anchovy/kelp broth)
- 4 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp salted shrimp (Saewujeot)
- 2 Tbsp minced garlic
- 2 Tbsp cooking wine (Mirin, etc.)
- 2 Tbsp ginger wine (Cheongju, etc.)
- 2 Tbsp clear soup soy sauce (Yeondu, etc.)
- 2 Tbsp red chili powder (Gochugaru)
- 2 Tbsp red chili paste (Gochujang)
- 1 Tbsp soybean paste (Doenjang)
- 1 tsp salt (adjust to taste)
- 700ml rice water (or anchovy/kelp broth)
Cooking Instructions
Step 1
Rinse the fresh pollack thoroughly under running water. It’s crucial to remove any residual blood from the cavity to ensure a clean and non-fishy broth. Double-check that the gall bladder has been completely removed by the fishmonger, as this can impart a bitter taste. (Tip: To choose fresh pollack, look for clear eyes and bright red gills.) If you have sea squirts (mideodeok), adding them will enhance the seafood flavor profile.
Step 2
Prepare the vegetables that will add a refreshing element to the stew. Feel free to use any leftover vegetables you have. Slice the Korean radish thinly, julienne the onion, and diagonally slice the green and red chili peppers after removing the seeds. Cut the green onion diagonally into large pieces. Rinse the bean sprouts clean. Slice the tofu into bite-sized pieces.
Step 3
Measure out all the seasoning ingredients that will define the flavor of your pollack stew. Gather soy sauce for soup, salted shrimp, minced garlic, cooking wine, ginger wine, clear soup soy sauce, red chili powder, red chili paste, and soybean paste. (Tip: Using both the liquid and solids from salted shrimp will add a deeper umami flavor.)
Step 4
Combine all the measured seasoning ingredients in a bowl and mix them thoroughly to create the seasoning paste. For now, set aside the rice water and salt. (Tip: Combining red chili paste and soybean paste creates a savory yet spicy broth without making it cloudy.)
Step 5
In a large pot, layer the sliced Korean radish and julienned onion at the bottom. Add about 500ml of rice water to prevent the vegetables from burning and to help them soften, then bring to a boil over high heat.
Step 6
Once the radish and onion begin to boil, add about 2 spoonfuls of the prepared seasoning paste and let it simmer. The seasoning will meld with the vegetables, deepening the broth’s flavor.
Step 7
As the vegetables start to cook, carefully add all the prepared pollack to the pot. Be mindful not to overcook the fish, as it can become mushy.
Step 8
Adjust the amount of liquid based on the amount of fish. I added about one more cup (approx. 200ml) of rice water, bringing the total to 700ml. The fish should be submerged.
Step 9
Add the remaining seasoning paste to the pot and stir well to dissolve. This will help eliminate any fishiness and add a spicy kick to the stew.
Step 10
Continue to boil over high heat. Add the bean sprouts, diagonally sliced green onion, and chili peppers. As these vegetables cook, they will release their refreshing flavors into the broth.
Step 11
Let the stew simmer for another 10 to 15 minutes, or until the fish is fully cooked and the vegetables are tender. Skim off any foam that rises to the surface for a clearer broth. Taste and adjust seasoning with salt if needed. (Tip: If you feel the umami is lacking, you can add another 1-2 spoonfuls of clear soup soy sauce. While using a kelp broth is ideal normally, this is a good quick fix. Enjoy your hearty and delicious pollack stew with a warm bowl of rice!
