Dongtae-jjigae (Frozen Pollack Stew)
Dongtae jjigae uses frozen pollack for a spicy, clean-tasting broth. Radish and scallion add freshness, making it especially comforting.
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.
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.
Adjust Servings
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