Pollack Stew (Dongtae Jjigae)
How to make Pollack Stew: Perfect for when you crave a hot and refreshing soup!
Ingredients
Main ingredients
- pollack 200 g
- radish 80 g
- tofu 50 g
- bean sprouts 30 g
- green onion 20 g
- Cheongyang chili pepper 10 g
- water 400 ml
Seasonings/Sauce
- red pepper powder 2.25 Tbsp
- Korean soup soy sauce 1 Tbsp
- minced garlic 1 Tbsp
- soybean paste 0.25 Tbsp
- cooking wine 1 Tbsp
- ginger powder 0.25 tsp
- salt 0.25 tsp
Nutrition summary
Carbohydrates
12 g
22%
Protein
28 g
52%
Fat
6 g
25%
Cooking steps
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1
Remove fins from the pollack and thoroughly wash away the black membrane inside the belly to get rid of any fishy smell.
-
2
In a pot, add 400ml of water, sliced radish, and 0.5 tablespoon of soybean paste. Bring to a boil over high heat.
-
3
Once the broth starts to boil, add the prepared pollack, 1.5 tablespoons of red pepper powder, 1 tablespoon of minced garlic, and ginger powder. Lower to medium heat and simmer for 10 minutes.
-
4
When the pollack is cooked and turns white, add bean sprouts and tofu. Partially cover the pot and cook for an additional 3 minutes to prevent too much moisture from evaporating.
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5
Add green onions and Cheongyang chili peppers, adjust the final seasoning with 0.5 teaspoon of salt, and let it simmer for 1 more minute before finishing.
