Spicy and Refreshing Pollock Stew (Dongtae Jjigae)
How to Make Dongtae Jjigae: A Deliciously Spicy Pollock Stew Recipe
This is a perfect hearty soup for chilly winter days, a warm and comforting Dongtae Jjigae recipe. Enjoy a spoonful of the steaming broth with tender pollock pieces for a truly satisfying meal. Here’s how to make a deliciously spicy and refreshing Dongtae Jjigae!
Ingredients
- 3 fresh pollock fish
- 1L anchovy and kelp broth
- 240g daikon radish (for a refreshing taste)
- 1/2 onion
- 200g bean sprouts (for a crisp texture)
- 1 green onion
- 1 Tbsp soybean paste (Doenjang)
- 1 Tbsp minced garlic
- 3 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp fish sauce (Aekjeot)
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp ‘Yeondu’ (a Korean seasoning liquid)
- A pinch of black pepper
Cooking Instructions
Step 1
Begin by cleaning the pollock, starting with the fins. While store-bought pollock is often partially cleaned, it’s best to give it a thorough additional cleaning to ensure no scales or remaining fins are present, which can affect the taste.
Step 2
Inside the belly cavity of the pollock, you might find roe and liver (called ‘ae’). If you enjoy these, feel free to keep them. I personally chose to keep the roe and discard the liver. You can adjust this based on your preference.
Step 3
After removing the roe and liver, you’ll notice a dark membrane lining the inside of the fish. This membrane can cause a fishy odor, so gently rub it with your fingers to remove it. Rinse the fish thoroughly to ensure it’s clean.
Step 4
Here’s the pollock after it has been carefully cleaned and prepared. It’s now ready to be turned into a delicious stew!
Step 5
Prepare 1 liter of broth made from anchovies and kelp. This provides a clean and deep base flavor for the stew. Alternatively, you can use convenient soup stock cubes or tea bags.
Step 6
Add the daikon radish, cut into thick slices (about 240g), to the pot first. Let it simmer to infuse the broth with its refreshing flavor. If you’re short on time, you can slice the radish thinner.
Step 7
Once the radish has softened slightly, stir in 1 tablespoon of soybean paste (Doenjang) for savory depth and 3 tablespoons of red pepper flakes (Gochugaru) for a pleasant spiciness. Bring the broth to a rolling boil.
Step 8
As the broth begins to boil vigorously, add the prepared pollock. Cook over high heat initially, skimming off any foam that rises to the surface to ensure a clear broth. Once the foam is removed, reduce the heat to medium and continue simmering until the pollock is cooked through.
Step 9
While the pollock simmers, season the stew with 1 tablespoon of fish sauce (Aekjeot) and 1 tablespoon of soy sauce for soup (Guk-ganjang) for savory umami. Add 1 tablespoon of ‘Yeondu’ for a smooth flavor enhancement. You can adjust the seasoning further with coarse sea salt if needed.
Step 10
Add the reserved pollock roe, the half onion cut into large pieces, and 1 tablespoon of minced garlic to the pot. Continue to simmer over medium heat, allowing the flavors to meld together beautifully.
Step 11
Now, generously add 200g of bean sprouts for a refreshing crunch and added depth to the stew. They will make the broth even more invigorating.
Step 12
Once the bean sprouts have wilted slightly but retain their crispness, add the green onion, sliced diagonally, and a final dash of black pepper. Your delicious Dongtae Jjigae is ready to be enjoyed piping hot!
