Korean Frozen Pollack Stew
Quick answer
Dongtae jjigae is a spicy Korean stew built around whole frozen pollack, which separates into flaky, delicate pieces as it cooks through.
What makes this special
- Delicate frozen pollack and sweet radish flavor this spicy dongtae jjigae broth.
- Half-thawed pollack holds together as it slowly releases umami into the chili broth
- One tablespoon of doenjang adds fermented depth that pure chili powder alone cannot provide
Key ingredients
Core cooking flow
- 1 Slightly thaw 500g of frozen pollack so it can be cut easily without crushing the flesh.
- 2 Slice 200g of radish into 3cm squares with 0.5cm thickness.
- 3 Pour 1.2L of water and the radish into a large pot and boil over high heat.
Dongtae jjigae is a spicy Korean stew built around whole frozen pollack, which separates into flaky, delicate pieces as it cooks through. Korean radish brings a clean, sweet undertone to the broth, while tofu and zucchini fill out each bowl with mild, soft contrasts to the fish. Gochugaru combined with a spoonful of doenjang creates a broth that is at once spicy, salty, and deeply savory rather than sharp in a single direction. Generous amounts of green onion and Cheongyang chili are added toward the end to cut through any fishiness and keep the heat clear and warming.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Slightly thaw 500g of frozen pollack so it can be cut easily without crushing the flesh.
Slice into 5cm pieces, remove the black inner lining to prevent bitterness, and season lightly with salt for firmness.
- 2Heat
Slice 200g of radish into 3cm squares with 0.5cm thickness.
Cut one block of tofu into 1cm slices and slice the zucchini into bite-sized half-moons of 0.8cm to ensure they all cook at an even rate.
- 3Control
Pour 1.2L of water and the radish into a large pot and boil over high heat.
Cook for about 5 minutes until the radish edges turn translucent and the broth releases its natural sweetness.
- 4Season
Stir in 2 tbsp gochugaru, 1 tbsp doenjang, 1 tbsp soup soy sauce, and 1.5 tbsp minced garlic.
The doenjang is crucial for neutralizing any fishy odors and creating a deep, savory foundation for the spicy broth.
- 5Control
Add the pollack and tofu, then simmer for 10 minutes over medium heat.
To prevent the delicate fish from breaking apart, do not flip the pieces: instead, repeatedly spoon the hot broth over the fish.
- 6Control
Add the zucchini, two sliced green onions, and three chopped chilies.
Simmer for a final 5 minutes until the zucchini is soft and the spicy vegetable aromas have fully infused the broth before serving hot.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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Tips
Nutrition (per serving)
Variations
Pollock Stew with Korean Radish
This pollack stew uses plenty of radish for natural sweetness and clarity. Lean fish and spicy seasoning stay in balanced harmony.
Gangwon-Style Pollock Stew
Gangwon-style pollack stew focuses on fish and radish for a clear, refreshing broth. The heat is present but not overwhelming.