📝 About This Recipe
A soul-warming winter classic, Dongtae-jjigae captures the essence of Korean coastal comfort with its deep, oceanic broth and flaky frozen pollack. This stew is celebrated for its 'siwonhan' (refreshing and clearing) flavor, achieved by simmering firm white fish with earthy radish and a punchy, fermented chili paste. It is the ultimate restorative meal, perfect for chasing away the chill or soothing the palate after a long day.
🥗 Ingredients
Main Ingredients
- 2 medium fish Frozen Pollack (Dongtae) (cleaned and cut into 2-inch chunks)
- 250 grams Korean Radish (Mu) (sliced into thin 1-inch squares)
- 1/2 block Firm Tofu (sliced into 1/2-inch thick rectangles)
- 100 grams Soybean Sprouts (Kongnamul) (washed and drained)
- 1/4 piece Zucchini (sliced into half-moons)
- 1 handful Crown Daisy (Ssukgat) or Water Parsley (Minari) (for aromatic finish)
The Broth Base
- 6 cups Dried Anchovy and Kelp Broth (prepared in advance)
- 1/2 medium Onion (thickly sliced)
- 2-3 pieces Shiitake Mushrooms (sliced)
Seasoning Sauce (Yangnyeom)
- 3 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for spice level)
- 1 tablespoon Gochujang (Korean Red Chili Paste) (adds body and depth)
- 1/2 tablespoon Doenjang (Fermented Soybean Paste) (crucial for removing fishy odors)
- 2 tablespoons Minced Garlic (freshly minced is best)
- 1/2 teaspoon Minced Ginger (to brighten the flavor)
- 1 tablespoon Soup Soy Sauce (Guk-ganjang) (for deep umami saltiness)
- 1 teaspoon Salted Shrimp (Saeujeot) (finely chopped; the secret to a 'cool' broth)
- 1/4 teaspoon Black Pepper (freshly cracked)
Aromatics & Garnish
- 2 stalks Green Onions (sliced diagonally)
- 1 piece Red Chili Pepper (sliced diagonally)
- 1 piece Green Chili Pepper (Cheongyang) (sliced for extra heat)
👨🍳 Instructions
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1
Thaw the frozen pollack slightly in the refrigerator. Thoroughly clean the fish, removing any remaining scales and especially the dark lining inside the cavity and any clotted blood near the spine to prevent bitterness.
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2
In a small bowl, whisk together all the 'Seasoning Sauce' ingredients (Gochugaru, Gochujang, Doenjang, garlic, ginger, soy sauce, salted shrimp, and pepper) to create a thick paste. Let it sit for 10 minutes to allow flavors to meld.
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3
In a large, shallow pot (jeongol-nabe), place the sliced radish at the bottom and pour in the 6 cups of anchovy-kelp broth.
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4
Bring the broth to a boil over medium-high heat. Once boiling, lower the heat to medium and simmer for about 5-7 minutes until the radish begins to look translucent.
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5
Stir in the prepared seasoning sauce. Ensure the paste is fully dissolved into the broth.
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6
Carefully add the pollack chunks to the pot. Increase the heat slightly to bring the liquid back to a boil.
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7
As the fish cooks, a gray/brown foam will rise to the surface. Use a fine mesh strainer or spoon to skim this off; this ensures a clean, crisp broth.
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8
Add the onion, shiitake mushrooms, and zucchini. Let the stew simmer for about 10 minutes.
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9
Tuck the soybean sprouts and the sliced tofu into the gaps between the fish. Do not stir too vigorously, or you may break the delicate fish pieces.
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10
Simmer for another 5 minutes until the sprouts are cooked but still crunchy and the fish is fully opaque and flaky.
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11
Taste the broth. If it needs more salt, add a pinch more salted shrimp or sea salt. If it's too spicy, add a splash more broth.
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12
Top with the sliced green onions and chili peppers. Let them wilt for 1 minute.
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13
Just before serving, place the crown daisy or water parsley on top. The residual heat will soften them, releasing a beautiful herbal aroma.
💡 Chef's Tips
For the cleanest flavor, ensure you remove the black membrane from the fish's belly; it is the primary source of 'fishiness.' Doenjang is the secret ingredient—even a small amount neutralizes the strong scent of frozen fish without making the stew taste like miso. If you have access to pollack roe (myeongnan) or milt (goni), add them halfway through cooking for an authentic, luxurious texture. Avoid over-stirring the stew once the fish is added; frozen pollack is tender and can fall apart easily.
🍽️ Serving Suggestions
Serve steaming hot with a bowl of fluffy multi-grain purple rice (heukmi-bap). Pair with a side of seasoned seaweed (gim) and a simple rolled omelet (gyeran-mari) to balance the spice. For a traditional experience, serve with a chilled glass of Soju or a light Korean lager. Don't forget a side of well-fermented Baechu-kimchi to complement the savory broth.