Korean Mild Puffer Fish Stew
Quick answer
Bok-jiri-jjigae is a clear-broth stew built around puffer fish fillet simmered with Korean radish, bean sprouts, and water dropwort, seasoned lightly with soup soy sauce and salt.
What makes this special
- Puffer fish skin gelatin adds subtle body to this clear bok-jiri-jjigae broth.
- Puffer fish skin gelatin adds subtle body and a glossy sheen to the broth
- Seasoned only with soy sauce and salt to let the puffer fish flavor come through
Key ingredients
Core cooking flow
- 1 Prepare 450g of cleaned puffer fish fillet by cutting it into bite sized pie...
- 2 Pour 1200ml of water into a pot, add the sliced radish, and bring to a boil...
- 3 Add the puffer fish pieces and 1 teaspoon of minced garlic to the broth, the...
Bok-jiri-jjigae is a clear-broth stew built around puffer fish fillet simmered with Korean radish, bean sprouts, and water dropwort, seasoned lightly with soup soy sauce and salt. The dish relies entirely on the natural flavors of its core ingredients rather than heavy seasoning, so the quality of the puffer fish is the defining factor. Cooking the fish with its skin releases collagen into the broth, giving the liquid a subtle viscosity and sheen that plain fish stock cannot replicate. Radish goes in first and simmers until it turns translucent and releases its gentle sweetness into the base, while bean sprouts are added later to retain their characteristic crunch. Water dropwort and green onion go in last, their herbal fragrance layering over the clear, cooling broth just before serving. Depending on availability, different cuts can be incorporated alongside the fillet: the liver, roe sac, and skin each contribute distinct notes to the broth and change its character considerably. Beyond its role as an everyday meal, bok-jiri-jjigae has a long-standing reputation as a hangover remedy, prized for its restorative, cooling effect after a night of drinking. Soup soy sauce should be added gradually so the broth stays light and the natural flavor of the fish remains prominent. A sliced cheongyang chili added just before the end introduces sharp heat without muddying the clarity of the stock, and a block of soft tofu added alongside provides extra body and a smooth texture that absorbs the surrounding broth.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Prepare 450g of cleaned puffer fish fillet by cutting it into bite sized pieces and slice 200g of radish into thin 3cm squares about 0.5cm thick for even cooking.
- 2Control
Pour 1200ml of water into a pot, add the sliced radish, and bring to a boil over high heat, then reduce to medium and simmer for 10 minutes until the radish turns translucent.
- 3Control
Add the puffer fish pieces and 1 teaspoon of minced garlic to the broth, then simmer gently on low heat for 8 minutes to allow the fish skin to release collagen into the liquid.
- 4Heat
Incorporate 140g of bean sprouts and cook for an additional 4 minutes, ensuring they remain crunchy, and optionally add sliced cheongyang chili or soft tofu to enhance the texture and heat.
- 5Season
Season the broth with 1 tablespoon of soup soy sauce added gradually to maintain a light flavor, then add 80g of water dropwort cut into 5cm lengths and diagonally sliced green onion.
- 6Control
Simmer for just 2 more minutes to infuse the clear broth with the fresh herbal aroma of the greens, then turn off the heat before the vegetables lose their bright color.
After the steps
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