Spicy Alaska Pollock Stew - Dongtae Jjigae

Method10 steps · about 30 min

1. 1

   Step 1: If frozen, thaw the whole pollock in the refrigerator before cleaning. Cut off the fins and tail, remove the gills and gut the fish. If present and desired, keep the roe sac or milt and liver aside; discard the remaining innards. Rinse the gutted fish and cut it into 4–5 pieces.

   Uses 1 whole fresh or frozen Alaska pollock · Fresh water for rinsing fish and vegetables

2. 2

   Step 2: Peel radish and cut into thick slices and then into squares. Cut tofu into similar size squares.

   Uses 1 small Korean radish, cut into squares (about 2 cups) · 6-8 oz extra firm tofu (1/2 pack)

3. 3

   Step 3: Rinse and cut the green onions, red chili, minari (1 bunch) and chrysanthemum greens (5–6 stalks) for garnish.

   Uses Green onions for garnish, sliced · 1 red chili pepper (sliced) · 1 bunch minari (water dropwort) · 5–6 stalks chrysanthemum greens (ssukgat) · Fresh water for rinsing fish and vegetables

4. 4

   Step 4: Chop garlic (2 Tbsp) and grate ginger (1/2 tsp).

   Uses 2 Tbsp garlic (chopped) · 1/2 tsp ginger (grated)

5. 5

   Step 5: Add the cleaned pollock pieces and prepared radish to the pot. Include the reserved roe or milt and liver if using.

   Uses Cleaned pollock pieces and reserved roe or milt/liver, if using · Cut radish

6. 6

   Step 6: Add the four cups rice-rinsing water; the source also allows four cups plain water or anchovy stock instead.

   Uses Pollock and radish in pot · 4 cups rice water

7. 7

   Step 7: Add to pot- garlic, ginger, chili powder, cooking sake, doenjang (2 tsp), gochujang (4-5 tsp), saewoojeot (2 tsp) and guk ganjang (1 Tbsp).

   Uses Pollock and radish with broth · Chopped garlic and grated ginger · 2 tsp doenjang (Korean soybean paste) · 4-5 tsp gochujang · 1 Tbsp guk ganjang (Korean soup soy sauce) · 1 Tbsp cooking rice wine or sake · 1 Tbsp gochukaru (Korean chili powder) · 2 tsp saewoojeot (fermented shrimp)

8. 8

   Step 8: Bring everything to boil and cook on medium high for 10 minutes. Add tofu.

   Boil fish stew · 10 minUses Seasoned pollock stew · Cut tofu

9. 9

   Step 9: Cook for another 5–7 minutes until the fish is fully cooked. Taste and adjust with the 1/4 tsp sea salt as needed.

   Finish cooking the fish · 7 minUses Pollock stew with tofu · 1/4 tsp sea salt, adjusted to taste

10. 10

    Step 10: Top with the prepared chrysanthemum greens, minari, green onions and red chili slices. Turn off the heat and serve.

    Uses Cooked pollock stew · Prepared green onions, red chili, minari and chrysanthemum garnish