Korean Braised Pollock (Frozen Pollock with Radish in Spicy Sauce)
Dongtae-jjim is frozen pollock braised with Korean radish and bean sprouts in a sauce of gochugaru, soy sauce, garlic, and ginger. Using frozen rather than fresh pollock is traditional - the freezing-and-thawing process gives the flesh a firm, slightly spongy texture that holds up well in the spicy broth. Radish soaks up the chili-laced liquid and turns sweet against the heat, while bean sprouts contribute crunch and a clean, refreshing aftertaste. The sauce reduces to a shallow pool at the bottom, meant to be spooned over rice as a wintertime staple.
Adjust Servings
Instructions
- 1
Thaw the pollock, rinse it, and pat dry.
- 2
Layer radish in a pot, then place pollock and bean sprouts on top.
- 3
Mix red pepper flakes, soy sauce, garlic, ginger, and water for the braising sauce.
- 4
Pour in the sauce and simmer over medium heat for 20 minutes, basting occasionally.
- 5
When the sauce reduces slightly, turn off the heat and rest briefly before serving.
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