Spicy, Refreshing Dongtae Jjigae (Pollock Stew)
A 3- to 4-serving pollock stew with a spicy kick from gochujang and Cheongyang chili peppers.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This stew brings out a deep, refreshing flavor by simmering frozen pollack and Korean radish in an anchovy and kelp broth. Skimming the foam before dissolving the seasoning keeps the broth clean, while gochujang and gochugaru give it a satisfying kick. Hot and spicy, it is perfect for everyday meals or as a hangover cure.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Frozen pollack1 whole (large)
- Korean radish (mu)1/4
- Squash1/4
- Tofu1/4
- Water dropwort (minari)1 handful
- Soybean sprouts1 handful
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)2
- Large green onion (daepa)1 stalk
- Enoki mushrooms1
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))1 tbsp
- Minced garlic1 tbsp
- Ginger powder0.5 tsp
- Ground black pepper0.5 tsp
Broth
- Dried kelp (dasima)2 pieces
- Dried anchovies1 handful
- Water8 cups
- Feel free to adjust the vegetables depending on what you have in your fridge. I added Cheongyang chili pepper and red chili pepper because I wanted it spicy. You can leave them out if you prefer.
- I used water dropwort (minari), but crown daisy (ssukgat) works wonderfully too.
- If you gently scrape the skin of the frozen pollack with the tip of a knife, a surprising amount of scales and dark grime will come off. If you do not clean this thoroughly, the broth will turn dark and taste murky. Also make sure to scrape away any red blood clots clinging between the bones.
- Dried pollock or bungeo heads are also great to add when making this kind of broth for extra savory flavor.
Steps
Feel free to adjust the vegetables depending on what you have in your fridge.
I added Cheongyang chili pepper and red chili pepper because I wanted it spicy. You can leave them out if you prefer.
I used water dropwort (minari), but crown daisy works wonderfully too.
Cut and prepare the vegetables as shown.
Some people might think frozen pollack has no scales, but if you gently scrape the skin with the tip of a knife, a surprising amount of scales and dark grime comes off.
If you do not clean this thoroughly, the broth will turn dark and taste murky.
Make sure to scrape away any red blood clots clinging between the bones as well.
Here is the cleaned pollack. My husband loves picking meat off the head, so I clean the head thoroughly and use it as well.
For the broth, add dried anchovies to the water with dried kelp (dasima). Once it boils, remove the kelp and simmer over low heat for about 10 minutes.
Dried pollock heads are also great to add when making this kind of broth for extra savory flavor.
Mix the seasoning ingredients in the specified amounts and set aside.
Pour the broth into a pot and bring it to a boil with the frozen pollack and Korean radish (mu).
Skim off any foam that rises while boiling.
Some people dissolve the gochujang or seasoning into the broth right away, but if you do that, the seasoning gets scooped away when you skim the foam.
It is best to skim off the foam until the broth clears before adding the seasoning.
Once the pollack is partially cooked, add the tofu and squash, then dissolve the prepared seasoning into the pot.
Once it comes to a boil, taste it and adjust the seasoning with soup soy sauce (guk-ganjang) or salt if it needs more flavor.
I seasoned mine with salt only.
Add all the remaining vegetables and bring it to a final boil, and you are done.
Ppunwife's tips
- Some people dissolve the gochujang or seasoning into the broth right away, but if you do that, the seasoning gets scooped away when you skim the foam. It is best to skim off the foam until the broth clears before adding the seasoning.
FAQ
How can I reduce the fishy smell and murky flavor when cleaning frozen pollack?
Gently scrape the skin with the tip of a knife to remove the scales and dark grime, and rinse away any red blood clots between the bones to keep the broth clean.
When is the best time to add the seasoning?
If you dissolve the seasoning right from the beginning, you will end up scooping it out when skimming the foam. It is best to stir it in after skimming away the foam once the broth turns clear.
Is there a vegetable I can substitute for water dropwort (minari)?
Crown daisy (ssukgat) works wonderfully as a substitute depending on your preference.
What should I use if the stew tastes under-seasoned?
You can adjust the seasoning to your taste using soup soy sauce (guk-ganjang) or salt.
