Dongtae-jjigae (Frozen Pollock Stew)
A hearty, spicy dongtae-jjigae simmered with Korean radish and kelp stock for a clean, refreshing broth. Cheongyang chili and red chili powder give it a bold kick, while tender frozen pollock and tofu make it a satisfying pot that pairs perfectly with a bowl of rice.
Ingredients
Ingredients
- Frozen pollock1
- Korean radish1.5 handfuls
- Tofu1/2 block
- Green onion1/4 stalk
- Cheongyang chili1
- Kelp stock4 cups
Sauce & Seasoning
- Gochujang (red chili paste)1 tbsp
- Red chili powder1.5 Tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Cheongju (rice wine)1 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Black pepper1/4 tsp
Directions
- 1
Cut the Korean radish into thin square slices, and slice the green onion and cheongyang chili on the diagonal. Cut the tofu into thick slices to taste and set everything aside.
- 2
Rinse the frozen pollock thoroughly under running water and drain off the excess moisture.
- 3
Pour the kelp stock into a pot, mix the seasonings from the ingredient list, then add the radish and half of the seasoning and bring to a boil.
- 4
Once the radish is mostly cooked, add the frozen pollock, tofu, and the remaining seasoning and continue to simmer.
- 5
Finally, add the green onion and cheongyang chili, let it come to a final boil, and adjust the seasoning to taste.
Tips
Adding cheongyang chili makes the broth even spicier and more refreshing, so a bowl of rice disappears in no time.