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.
Adjust Servings
Instructions
- 1
Trim fins, cut pollock into 2-3 pieces each, and quickly rinse in cold water.
- 2
Spread radish on the pot bottom, add rice-rinse water, and boil 8 minutes to draw sweetness.
- 3
Dissolve gochujang, gochugaru, and minced garlic into the broth, then add onion.
- 4
Add pollock and simmer 12 minutes over medium heat, spooning broth over the fish 2-3 times.
- 5
Add Cheongyang chili and cook 5 more minutes for heat.
- 6
Add green onion, simmer 1 minute, then turn off the heat and serve immediately.
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