Spicy and Refreshing Pollock Stew (Dongtae-guk)
Our Family’s Favorite Pollock Stew: Dongtae-tang
Simmering a delicious Dongtae-tang with ingredients you have on hand. Adding tofu and soybean sprouts would be great too! This comforting stew is perfect for a chilly day and can be made with simple ingredients, offering a delightful balance of savory and spicy flavors.
Main Ingredients- 1 Pollock, cleaned and cut (approx. 500g)
- 1 stalk of green onion
- 200g of Korean radish (mu)
- 1 handful of dried anchovies (for broth, approx. 10g)
Seasoning & Others- 2 Tbsp Anchovy Extract (Chamchi-aek) or Fish Sauce
- 2 Tbsp Sand Lance Extract (Kkanari-aekjeot) or Fish Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Korean Chili Powder (Gochugaru) – adjust to your spice preference
- A pinch of Roasted Salt (to taste)
- 1.8L Water
- 2 Tbsp Anchovy Extract (Chamchi-aek) or Fish Sauce
- 2 Tbsp Sand Lance Extract (Kkanari-aekjeot) or Fish Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Korean Chili Powder (Gochugaru) – adjust to your spice preference
- A pinch of Roasted Salt (to taste)
- 1.8L Water
Cooking Instructions
Step 1
In a pot, combine 1.8L of water and a handful of dried anchovies. Bring to a boil over medium heat and simmer for about 5 minutes. Strain and discard the anchovies, reserving the flavorful broth. Removing the anchovies’ innards before boiling can prevent a bitter taste and yield a cleaner broth.
Step 2
While the broth is simmering, gently rinse the cleaned pollock pieces under cold running water and pat them dry. Pollock for stew is best when fresh; it ensures a tender and flaky texture.
Step 3
Slice the Korean radish into bite-sized, half-moon shapes (about 0.5cm thick). Slice the green onion diagonally into large pieces. Feel free to add ingredients like firm tofu or bean sprouts at this stage for an even heartier stew.
Step 4
Add the sliced radish to the simmering anchovy broth. Bring it back to a boil over high heat and cook until the radish becomes slightly translucent, about 5-7 minutes. The radish will release its refreshing flavor into the broth.
Step 5
Once the broth is boiling, carefully add the prepared pollock pieces to the pot. Avoid overcrowding the pot. Cook the pollock until it’s just cooked through; overcooking can cause the fish to break apart.
Step 6
As soon as the stew returns to a boil after adding the fish, stir in 2 Tbsp of anchovy extract, 2 Tbsp of sand lance extract, and 1 Tbsp of Korean chili powder. Mix well to distribute the seasonings evenly. You can add more chili powder if you prefer a spicier kick.
Step 7
Continue to simmer the stew. Add 1 Tbsp of minced garlic and the diagonally sliced green onion. Cook for another few minutes until the green onions are tender. Finally, season with roasted salt to your taste. If needed, add a little more fish sauce for depth or salt for salinity. Your delicious Dongtae-tang is ready!
Step 8
Serve the steaming hot Dongtae-tang with a bowl of rice. The spicy, refreshing broth is incredibly soothing, and the tender pollock meat is wonderfully satisfying. Enjoy this hearty, homemade stew that’s perfect for any occasion!
