Korean Dried Pollack Stew

Quick answer

Total time: 55 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Hwangtae jjigae is a straightforward Korean stew built on dried pollack strips, tofu, and eggs, with a broth that tastes far deeper than its short ingredient list suggests.

Sauteing the pollack strips in sesame oil before any liquid is added draws out a roasted, nutty aroma that becomes the flavor backbone of the entire pot. Water poured over the toasted fish produces a broth that is simultaneously clear and richly savory, a character specific to hwangtae that fresh fish cannot replicate. Soft tofu cut into cubes settles into the broth and contributes a delicate texture alongside its protein, while beaten eggs stirred in during the final minutes form silky, fine-grained ribbons throughout the liquid. The minimal ingredient list makes this stew genuinely practical when pantry and refrigerator supplies are running low.

Ingredients (2 servings)

Ingredient	Amount	Unit
Dried pollack strips	80	g
Tofu	200	g
Eggs	2	piece
Minced garlic	1	tbsp
Sesame oil	1	tbsp
Water	500	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Briefly soak 80g dried pollack strips in cold water just until pliable, not soggy.

Squeeze them firmly by hand to remove excess moisture, then cut the strips into even 3 to 4cm pieces.
2

Prep

Cut 200g tofu into 1.5cm cubes and beat 2 eggs until the whites and yolks are evenly blended.

Keep the tofu separate so it can go in gently without breaking apart.
3

Control

Add 1 tablespoon sesame oil and 1 tablespoon minced garlic to a pot and warm over medium heat.

When the garlic smells fragrant but has not browned, add the prepared pollack strips.
4

Heat

Stir-fry the pollack for 2 to 3 minutes to build a nutty roasted aroma.

If the strips start sticking to the bottom, lower the heat slightly and keep stirring rather than adding extra liquid yet.
5

Control

Pour in 500ml water and bring it to a strong boil over high heat.

Add the tofu gently, then reduce to medium heat and simmer about 3 minutes until the broth looks clear and savory.
6

Finish

With the broth still boiling, pour in the beaten eggs slowly in a circular motion.

Do not stir for about 20 seconds so fine ribbons can set, then season with salt and serve hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Hwangtae jjigae intensifies nutty aromas by stir-frying dried pollock in sesame oil before adding tofu and silken eggs to the clear, savory broth.
Finish cue: With the broth still boiling, pour in the beaten eggs slowly in a circular motion.
Avoid this: Briefly soak 80g dried pollack strips in cold water just until pliable, not soggy.
Storage and reheating: The minimal ingredient list makes this stew genuinely practical when pantry and refrigerator supplies are running low.