Korean Dried Pollock Napa Stew
This stew pairs dried pollock strips with napa cabbage for a mild, comforting bowl built on clean flavors. The pollock releases a savory, slightly sweet depth into the broth as it rehydrates, while the cabbage softens and adds natural sweetness. Firm tofu and zucchini round out the ingredients, and a touch of perilla oil lends a nutty fragrance. Seasoned simply with soup soy sauce, it works well as a hangover remedy or a light weekday meal.
Adjust Servings
Instructions
- 1
Cut dried pollock strips, rinse in cold water for 30 seconds, and squeeze gently.
- 2
Heat perilla oil in a pot and stir-fry pollock strips for 1 minute to build nutty aroma.
- 3
Add water; once boiling, add napa cabbage and zucchini and cook 10 minutes over medium heat.
- 4
Add minced garlic and soup soy sauce, then add tofu and simmer 6 more minutes.
- 5
Add green onion, cook 2 minutes, turn off heat, and rest 2 minutes before serving.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Napa Cabbage Anchovy Stew
Baechu myeolchi jjigae is a homestyle Korean stew built on dried anchovy stock with napa cabbage as the main vegetable. Large dried anchovies and kelp are simmered for ten minutes to create a stock with deep umami, then strained for a clean base. Baby napa cabbage is cut into long vertical strips so the stems release their sweetness into the broth, naturally balancing the saltiness of the anchovy. Thick-cut tofu slabs are nestled between the cabbage pieces, and sliced onion adds another layer of sweetness. Diagonally cut cheongyang chili brings a sharp heat that enlivens the otherwise mild broth. Simmering for fifteen to twenty minutes allows the cabbage to soften fully and its sugars to dissolve into the liquid. The stew demonstrates a core principle of Korean home cooking: a well-made stock and a single good vegetable can produce depth without complicated seasoning.
Korean Semi-Dried Pollock Radish Stew
Kodari mu jjigae stews 700g of semi-dried pollock with Korean radish in rice-rinse water, a traditional technique that adds a subtle starchy richness to the broth. The pollock's firm, chewy flesh holds up well during simmering and absorbs the gochujang and gochugaru seasoning deeply. Radish balances the heat with its natural sweetness as it softens in the spicy liquid. Cheongyang chilies add a final kick, making this a warming stew that pairs exceptionally with a bowl of hot rice.
Korean Kimchi Jjigae (Kimchi Stew)
Kimchi jjigae is the quintessential Korean home-cooked stew, built on well-fermented kimchi and pork belly simmered together until the flavors fully meld. The kimchi's sharp acidity breaks down the richness of the pork fat, producing a broth that is simultaneously tangy, spicy, and deeply savory. A spoonful of doenjang adds another layer of fermented complexity, while tofu blocks absorb the fiery liquid. Finished with a drizzle of sesame oil, it is the definitive comfort food served with steamed rice.
Korean Soybean Paste Stew
Doenjang jjigae is one of the most iconic stews in Korean home cooking. Fermented soybean paste is dissolved into a simple broth and simmered with tofu, potato, zucchini, and onion until everything melds together. Garlic and a Cheongyang chili add aromatic warmth and a mild kick that lifts the rich, earthy base. This is the kind of everyday stew that anchors a Korean meal, pairing effortlessly with rice and any combination of banchan.
Korean Napa Cabbage Clam Soup
Baechu jogae guk is a clear Korean soup that draws its flavor entirely from clams and napa cabbage without any additional stock ingredients. The clams must be purged in salted water for at least two hours to expel all sand; skipping this step ruins the broth with grit. Starting from cold water with both the cabbage and clams allows the temperature to rise gradually, coaxing sweetness from the cabbage as it heats. Once the clam shells open, the heat is reduced and the broth is lightly seasoned with minced garlic and guk-ganjang. Sliced scallion is added near the end for freshness but is not overcooked. Since the clam liquor itself carries significant salinity, additional salt should be minimal and added only after tasting. The soup's appeal lies in its simplicity: no anchovy stock or kelp is needed because the marine depth of the clams and the vegetal sweetness of the cabbage together produce a clean, layered broth.
Korean Bean Sprout Dried Pollock Soup
Kongnamul-hwangtae-guk pairs stir-fried dried pollock strips with bean sprouts in a clear, restorative broth. The pollock is toasted briefly in sesame oil alongside radish slices, building a nutty, savory foundation before water is added. After ten minutes of simmering, bean sprouts and garlic go in uncovered for five more minutes, keeping the sprouts crisp and letting any residual fishiness escape with the steam. Soup soy sauce and a touch of salt finish the seasoning, and sliced green onion adds brightness. The result is a light but deeply flavored soup commonly served as a morning-after remedy.