The Irresistible Korean Pollack Stew (Dongtae Jjigae) Recipe

Hello, food lovers! Today, I am sharing a recipe that is absolute comfort food during colder days: Spicy Korean Pollack Stew (Dongtae Jjigae).

The other day, after I made this stew for breakfast, my child texted me from school asking, "Mom, is there any of that stew left from this morning?" When a recipe makes a picky eater want the same fish stew twice in one day, you know it's a winner! I immediately went to the grocery store to pick up another pollack to make it again for dinner.

Many people hesitate to cook fish stews at home because they worry about the fishy odor or failing to achieve that deep, restaurant-quality broth. However, with my step-by-step guide and the "split-seasoning method," you will be able to create a flawless, refreshing, and spicy stew right in your kitchen. Let's dive in!

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📝 Recipe Overview

  • Cooking Time: Under 90 minutes
  • Difficulty: Beginner-friendly
  • Servings: 2 portions

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🛒 Ingredients

[Main Ingredients]

  • 1 whole Pollack (cleaned)
  • 1.5 handfuls of Korean Radish (Daikon)
  • 1/2 block of Tofu
  • 1/4 Green Onion (Scallion)
  • 1 Cheongyang pepper (or Jalapeno)
  • 4 cups of Kelp broth (Kombu dashi)

[Seasoning Paste]

  • 1 TBSP Gochujang (Korean chili paste)
  • 1.5 TBSP Gochugaru (Korean chili flakes)
  • 1 TBSP Soup soy sauce
  • 1 TBSP Cheongju (Rice wine)
  • 1 TBSP Minced garlic
  • 1 tsp Minced ginger
  • 1/4 tsp Black pepper

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👨‍🍳 Step-by-Step Instructions

1. Prepare the Vegetables

  • Radish: Peel and slice into thin squares (about 0.5cm thick). This thickness ensures it cooks perfectly without falling apart.
  • Green Onion & Pepper: Slice diagonally.
  • Tofu: Cut into bite-sized rectangular pieces.

2. Clean the Pollack

Cleaning the fish properly is the ultimate secret to a clean-tasting broth.

  • Wash the chopped pollack thoroughly under cold running water.
  • Remove any blood clots near the bones using a brush or your fingers. Make sure to peel away the black membrane inside the belly area. This completely eliminates any bitter taste or fishy smell.

3. Boil Radish with Half of the Seasoning

This is the crucial step!

  • Mix all the seasoning paste ingredients in a small bowl.
  • In a pot, bring 4 cups of kelp broth to a boil. Add the sliced radish and only HALF of the seasoning paste.
  • Boil over medium-high heat until the radish becomes translucent. This allows the radish to absorb the flavors deeply and sweetens the broth.

4. Add Fish and Tofu

  • Once the radish is mostly cooked, carefully add the cleaned pollack and tofu into the pot.
  • Add the remaining half of the seasoning paste.
  • Reduce to medium heat and let it boil for about 10-15 minutes until the fish is fully cooked. Skim off any foam that floats to the top for a cleaner presentation.

5. Final Touches

  • Add the diagonally sliced green onion and chili pepper.
  • Let it boil for another minute or two. Taste the broth and adjust the seasoning with a pinch of salt or soup soy sauce if needed. Serve hot!

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💡 Chef's Pro Tips

  1. Why divide the seasoning? By cooking the radish with half the seasoning first, you create a robust base broth. If you add everything at once, the fish will overcook and become tough before the radish absorbs any flavor.
  2. Rice water trick: If you want a thicker, even more savory broth, try using the water from washing rice instead of plain kelp broth. It acts as a natural thickener and masks any lingering fish odors.
  3. Add-ons: Throw in some soybean sprouts or enoki mushrooms right at the end for an extra crunch!

Enjoy this heartwarming, spicy, and satisfying stew with a big bowl of steamed rice!