AI-generated imageSpicy Pollock and Radish Stew (Dongtae Jjigae)
A spicy Korean fish stew with cleaned pollock, radish, tofu, doenjang and gochujang.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Thaw pollock in the refrigerator and check for bones and fins. Thinly slice radish and cut onion, scallion and tofu.
- 02
Dissolve doenjang and gochujang in 800 mL water and bring to a simmer. Add radish and cook until the edges turn translucent.
- 03
Add pollock; once simmering resumes add garlic, ginger, chili flakes and onion. Simmer gently without breaking the fish.
- 04
Cook until fish is opaque and flakes easily (preferably 63°C inside). Add tofu and soup soy sauce, then bring back to a simmer.
- 05
Add scallion and optional chili and greens; simmer until wilted. Taste before adding any extra seasoning.
Before you cook
Refrigerator-thaw the pollock, avoid cross-contamination and check for bones. Cook to 63°C or until opaque and flaky. Check fish, soy and possible wheat allergies.
Allergens: 동태(생선) / Pollock (fish) / スケトウダラ（魚）, 두부·된장·간장(대두) / Tofu, pastes and soy sauce (soy) / 豆腐・みそ・しょうゆ（大豆）, 양념(제품에 따라 밀) / Sauces may contain wheat / 調味料には小麦が含まれる場合あり
Image & source credits
AI-generated image.
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