Spicy Alaska Pollock Stew - Dongtae Jjigae
Spicy Fish Stew made from Alaska Pollock (Dongtae Jjigae) - best fish stew to have if you want to warm yourself up.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole frozen or fresh pollock ((Dongtae))
- 1 small radish ((cut into squares) (2 cups / 500 ml))
- 6-8 oz extra firm tofu ((1/2 pack))
- 4 cups rice water
- 1 bunch minari ((water dropwort))
- 5-6 stalks ssukat ((crown daisies))
- 1 red chili pepper ((sliced))
- 2 tsp doenjang ((Korean soybean paste))
- 4-5 tsp gochujang
- 1 Tbsp guk ganjang ((Korean soy sauce for soup – shop))
- 2 Tbsp garlic ((chopped))
- 1 Tbsp cooking rice wine or sake ((shop))
- 1 Tbsp gochukaru ((Korean chili powder))
- 1/2 tsp ginger ((grated))
- 2 tsp saewoojeot ((fermented shrimp))
Instructions
- 1
Clean the fish. Cut all fins, tail with scissors. And then remove gills (on both sides), take out the innards along with the egg sac (or the sperm sac Iri if male) and set aside. Rinse the fish and cut into 4-5 pieces. Set aside.
- 2
Peel radish and cut into thick slices and then into squares. Cut tofu into similar size squares.
- 3
Rinse and cut green onions, red chili pepper, minari and ssukgat.
- 4
Chop garlic and grate ginger.
- 5
In a pot, add pollock pieces and radishes.
- 6
Then add 4 cups of rice water.
- 7
Add to pot- garlic, ginger, chili powder, cooking sake, doenjang, gochujang, saewoojeot and guk ganjang.
- 8
Bring everything to boil and cook on medium high for 10 minutes. Add tofu.
- 9
Cook for 5 - 7 minutes until fish is fully cooked.
- 10
Garnish with ssukgat and minari. Turn off heat and serve.