Korean Frozen Pollack Stew
Dongtae jjigae is a spicy Korean stew built around frozen pollack, which breaks into flaky, delicate pieces as it simmers. Korean radish provides a clean, sweet undertone to the broth, while tofu and zucchini round out each bowl. The seasoning combines gochugaru with a spoonful of doenjang for a broth that is simultaneously spicy, salty, and deeply savory. Green onions and Cheongyang chilies cut through any fishiness, leaving a clear, warming heat.
Adjust Servings
Instructions
- 1
Half-thaw 500g pollack, cut into large pieces, and sprinkle lightly with salt.
- 2
Slice radish thin, cut tofu and zucchini into bite-size pieces.
- 3
Boil 1.2L water with radish for 5 minutes until translucent.
- 4
Stir in 2 tbsp gochugaru, 1 tbsp doenjang, 1 tbsp soy sauce, and 1.5 tbsp garlic.
- 5
Add pollack and tofu, simmer 10 minutes on medium. Spoon broth over fish instead of flipping.
- 6
Add zucchini, green onion, and chili peppers. Simmer 5 more minutes.
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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.
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