Korean Braised Pollock (Frozen Pollock with Radish in Spicy Sauce)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Dongtae-jjim is frozen pollock braised with Korean radish and bean sprouts in a sauce built from gochugaru, soy sauce, garlic, and ginger.
Read more
Using frozen rather than fresh pollock is intentional - the freeze-and-thaw cycle gives the flesh a firm, lightly spongy texture that holds together well through braising in the spicy broth. Radish absorbs the chili-laced liquid and turns sweet against the heat, while bean sprouts retain crunch and add a clean, refreshing aftertaste. The sauce reduces to a shallow pool at the bottom of the pot, and spooning it over steamed rice is the standard way to eat this cold-weather staple. The flavor deepens the longer the ingredients sit in the braising liquid.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Thaw 800 g pollock in the refrigerator, rinse it under running water, and pat it very dry.
Cut oversized pieces into 2-3 portions so the fish cooks evenly and does not break from uneven thickness.
- 2Control
Slice 300 g Korean radish about 1.5 cm thick and cover the bottom of the pot in an even layer.
This layer protects the fish from direct heat and prevents sticking during the braise.
- 3Heat
Place the pollock over the radish without overlapping it too tightly, then tuck 200 g bean sprouts around the edges and open spaces. Do not press the sprouts down, so they keep some crunch after cooking.
- 4Season
Mix 2 tbsp red pepper flakes, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tsp ginger, and 250 ml water until no dry clumps remain.
Pour the sauce evenly over the fish, radish, and sprouts.
- 5Control
Set the pot over medium heat until the sauce begins bubbling, then spoon the hot broth over the top 2-3 times.
Leave the lid slightly open and braise for 18-20 minutes to reduce fishiness.
- 6Finish
Turn off the heat when the broth is shallow and the radish looks translucent.
Cover and rest for 3 minutes, then serve with rice once the pollock flesh is white, firm, and still moist.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dongtae-jjim depends on frozen pollock's fibrous texture to deeply absorb a spicy chili broth.
- Finish cue
- Turn off the heat when the broth is shallow and the radish looks translucent.
- Avoid this
- Do not press the sprouts down, so they keep some crunch after cooking.
- Storage and reheating
- Using frozen rather than fresh pollock is intentional - the freeze-and-thaw cycle gives the flesh a firm, lightly spongy texture that holds together well through braising in the spicy broth.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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