Korean Braised Pollock (Frozen Pollock with Radish in Spicy Sauce)
Quick answer
Dongtae-jjim is frozen pollock braised with Korean radish and bean sprouts in a sauce built from gochugaru, soy sauce, garlic, and ginger.
What makes this special
- Dongtae-jjim depends on frozen pollock's fibrous texture to deeply absorb a spicy chili broth.
- Frozen pollock's fibrous texture absorbs spicy broth more deeply than fresh
- Radish soaks up heat and sweetens, creating a dual-flavor bite
Key ingredients
Core cooking flow
- 1 Thaw 800 g pollock in the refrigerator, rinse it under running water, and pat it very dry.
- 2 Slice 300 g Korean radish about 1.5 cm thick and cover the bottom of the pot in an even layer.
- 3 Place the pollock over the radish without overlapping it too tightly, then t...
Dongtae-jjim is frozen pollock braised with Korean radish and bean sprouts in a sauce built from gochugaru, soy sauce, garlic, and ginger. 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.
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.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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Korean Spicy Pollock Stew
Dongtae-tang is a Korean spicy fish stew made with frozen pollock (dongtae), radish, tofu, and green onion in a broth seasoned heavily with gochugaru. The first step is simmering radish on its own long enough to release its clean, slightly sweet character into the base -- this foundation determines the clarity and depth of the finished broth. Once the radish has cooked through, gochugaru, soup soy sauce, and minced garlic are added to transform the pale stock into a vivid red, peppery liquid. The pollock is cleaned of scales and fins after thawing, then cut into large pieces so the flesh stays intact through the cooking process. After the fish is added, the stew should not be cooked for more than ten minutes: beyond that point, compounds from the bones leach into the broth, producing a bitter, fishy aftertaste that is difficult to correct. Cheongyang chili peppers add a sharper, more piercing heat than gochugaru alone -- a thin-sliced variety provides brief, concentrated bursts of spice. Tofu goes in during the last five minutes, giving it enough time to absorb the spiced broth without breaking apart. The seasoning the tofu draws in softens and rounds out the intensity of the soup, providing a mild counterpoint to the fish and the heat. The stew carries a bracing, satisfying quality and is especially popular during winter months.
Korean Spicy Braised Semi-Dried Pollock
Kodari-jjim is a Korean braised dish of semi-dried pollock slow-cooked with radish and onion in a gochugaru and soy sauce seasoning. The drying stage removes moisture from the pollock, firming the flesh so it absorbs the seasoning deeply while holding its shape throughout cooking. Radish tempers the chili heat and contributes a natural sweetness, and a small addition of doenjang adds a savory depth that rounds out the sauce. As the liquid reduces to a thick, clinging glaze, the pollock takes on an intensely spiced quality that makes it a natural companion to steamed rice. Mixing the reduced sauce into hot rice is a well-known Korean habit, since every drop carries concentrated spice and brine.
Korean Braised Short Ribs
Galbi-jjim is one of Korea's most celebrated braised dishes, built around thick-cut beef short ribs that simmer for well over an hour in a deeply seasoned liquid of soy sauce, Asian pear juice, sugar, garlic, and sesame oil. Before braising, the ribs are soaked in cold water to purge the blood, then briefly blanched in boiling water to remove impurities; skipping either step results in a cloudy, less refined sauce. The long, low cook breaks down the collagen in the connective tissue until the meat offers no resistance, sliding off the bone with the lightest pull. As the liquid reduces it clings to each rib in a thick, glossy dark-brown glaze that is simultaneously sweet, salty, and intensely savory. Daikon radish and carrot chunks absorb the braising liquid and soften into something almost buttery, becoming a substantial side dish in their own right. Chestnuts and jujubes, traditionally added for Chuseok and Lunar New Year celebrations, lend a gentle sweetness and lift the visual festivity of the platter. A single spoonful of the finished sauce over plain steamed rice is enough to make an entire bowl disappear.
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Al-jjim is a Korean braised dish built around pollock roe sacs and milt - the parts of the fish that most home cooks discard or that are sold separately at markets near fishing ports. The two components come from the same fish but behave completely differently when cooked. The roe sacs firm up into a dense, granular texture as they heat, each individual egg becoming distinct and slightly resistant to the bite. The milt, by contrast, softens to a custard-like consistency, breaking apart in soft curds that dissolve into the braising sauce. Radish slices line the pot bottom, providing a sweet buffer against the aggressive saltiness of the gochugaru-soy braising liquid and preventing the more delicate milt from burning. The dish cooks at low heat for about fifteen minutes, during which the roe and milt release their marine oils into the sauce, adding an oceanic richness to the spicy, salty base. Green onions or scallions added at the end contribute a fresh, sharp counterpoint that keeps the heavy sauce from becoming monotonous. Al-jjim is a winter specialty in Korea's east coast fishing ports - Pohang, Gangneung, Sokcho - where fresh pollock roe is available during the winter spawning season. Frozen roe can be substituted year-round, but it releases fewer marine oils into the sauce, producing a noticeably less rich broth than the fresh version.
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Korean Abalone Porridge (Jeonbok Juk)
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Korean Salted Yellow Croaker Jeotgal
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Korean Frozen Pollack Stew
Dongtae jjigae is a spicy Korean stew made with frozen pollack, radish, and tofu. To prepare the dish, half-thawed pollack is sliced to keep the flesh intact, the inner black lining is removed to avoid bitterness, and the pieces are salted for firmness. Sliced radish is boiled first to build a sweet, clean broth base. Seasonings like gochugaru, doenjang, soup soy sauce, and minced garlic are then dissolved into the pot. Adding doenjang is essential, as it neutralizes fishy odors and deepens the umami. Next, the pollack and tofu are added and simmered for ten minutes. The delicate fish should not be turned; instead, spoon the hot broth over the pieces. Finally, zucchini, green onions, and chilies are added, simmering for five more minutes to yield a warming, spicy stew.
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