Spicy and Refreshing Pollack Stew (Dongtae Jjigae)
How to Make Delicious Pollack Stew: Revealing the Secret to a Clear and Deep Broth!
A stew made with pollack, a white fish with a delicate flavor, can be enjoyed with a clean and deep taste without heavy seasoning. While it feels like a winter dish, it’s delicious any time of the year, making it a perfect comforting soup.
Main Ingredients- 1 fresh pollack (cod)
- 1 cup frozen mixed seafood (e.g., shrimp, squid, mussels)
- 1 Tbsp cooking wine or soju (to remove fishiness)
- 150g Korean radish (daikon)
- 55g soybean sprouts
- 1/2 onion
- 1/2 stalk green onion
- 1 green chili pepper (optional, for heat)
- 1 red chili pepper (for color)
- 1 Tbsp minced garlic
- 1/4 Tbsp beef bouillon powder (e.g., Dasida)
- 2 Tbsp red pepper flakes (gochugaru)
- Salt (to taste)
Cooking Instructions
Step 1
Properly cleaning the pollack is key for a clean-tasting stew. First, discard the head. Using kitchen scissors, trim off all fins and any other unwanted parts. Carefully remove the internal organs (some people prefer to keep them for a richer flavor, but for a clear broth, it’s best to remove them). Rinse the fish thoroughly under cold running water. For the frozen mixed seafood, gently rinse it in cold water to remove any ice crystals or impurities. Then, toss it with 1 tablespoon of cooking wine or soju to help neutralize any fishy odors.
Step 2
Slice the Korean radish thinly, about 0.5 cm thick. This will allow it to cook through and release its refreshing sweetness into the broth.
Step 3
Thinly slice the onion into strips. The onion will soften as it cooks, adding a subtle sweetness to the stew.
Step 4
Slice the green onion diagonally into bite-sized pieces (about 2-3 cm long). This adds a fragrant aroma.
Step 5
Slice the green chili pepper diagonally. If you prefer a spicier stew, leave the seeds in. Prepare 1 tablespoon of minced garlic.
Step 6
Begin building the broth base. In a pot, add the sliced radish, 1 liter of water, 1/4 tablespoon of beef bouillon powder, and 2 tablespoons of red pepper flakes. Bring this mixture to a boil over high heat. (You don’t need to make a separate stock; plain water works perfectly fine here.)
Step 7
Once the water reaches a rolling boil, carefully add the prepared pollack. Let it simmer until the radish is tender and translucent, about 5-7 minutes. Keep the lid off the pot while it simmers to allow any fishy odors to escape. Skim off any foam or scum that rises to the surface with a spoon for a clearer broth.
Step 8
When the radish is almost tender and the broth has started to develop flavor, stir in the minced garlic and the mixed seafood you prepared earlier. Immediately add the soybean sprouts, sliced onion, green onion, and chili peppers. Continue to simmer until the vegetables are tender and the flavors have melded together, about another 4-5 minutes.
Step 9
Now, it’s time to season. Taste the broth and add salt as needed to achieve your desired level of saltiness. You can also add a pinch of black pepper if you like.
Step 10
Your delicious pollack stew is ready! Enjoy it with a bowl of warm rice for a satisfying meal. If you have fresh perilla leaves (shiso or oba), adding them as a garnish at the very end not only makes the stew look more appealing but also enhances its aroma and flavor with their distinctive herbal notes.
