Spicy Alaska Pollock Stew (Dongtae Tang)
Simmer radish in doenjang and gochujang broth, then add pollock, tofu and crown daisy.
- Cuisine
- Korean
- Prep
- 22 min
- Cook
- 25 min
Scale the recipe
Ingredients
- Trimmed bone-in Alaska pollock sections Weight of refrigerator-thawed fish after removing the head, tail, fins, organs and dark membrane and drying. Includes flesh, skin and bone.
- 360 g
- Korean radish (mu) Peeled
- 120 g
- Firm tofu for frying Packing liquid drained
- 120 g
- Onion Peeled and root removed
- 40 g
- Large green onion (daepa)
- 20 g
- Crown daisy (ssukgat) Tough bases removed
- 20 g
- Green chili Stem removed
- 5 g
- Water
- 4 C + 1/2 C
Seasonings
- Korean fermented soybean paste (doenjang)
- 18 g
- Korean chili paste (gochujang)
- 20 g
- Korean chili flakes (gochugaru)
- 4 g
- Minced garlic
- 12 g
- Minced ginger
- 1 g
- Korean soup soy sauce (gukganjang)
- 6 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Thaw and trim the fish
Thaw the pollock in the refrigerator. Remove the head, tail, fins, organs and the black membrane in the belly. Briefly rinse under running water, pat dry and weigh 360 g. Wash hands, knife and board before handling other food.
-
Slice the radish
Cut the radish 120 g into flat pieces about 5 mm thick. Keep the thickness uniform so they cook at the same rate.
-
Slice onion and tofu
Thinly slice the onion 40 g and cut the tofu 120 g into bite-size pieces 1 cm thick.
-
Prepare the greens
Rinse the green onion 20 g, green chili 5 g and crown daisy 20 g under running water. Cut the onion and chili diagonally and the crown daisy into about 4 cm lengths.
-
Dissolve the pastes
Pour the water 4 C + 1/2 C into a pot. Dissolve the doenjang 18 g and gochujang 20 g with a spoon and boil over medium-high.
-
Cook the radish first
Add radish to the boiling broth and reduce to medium. Cook for about 6 minutes, until the edges become slightly translucent.
-
Simmer the pollock
Lay the fish in a single layer. Bring back to a boil over high heat and reduce to medium. Skim any foam with a ladle.
-
Season with onion and aromatics
Add onion, chili flakes 4 g, minced garlic 12 g and minced ginger 1 g. Cook over medium for about 5 minutes, gently stirring the broth without disturbing the fish.
-
Add tofu and soup soy sauce
Add the tofu and soup soy sauce 6 g. Bring briefly to a boil and spoon broth over the tofu to keep it submerged.
-
Check the center of the fish
Insert a food thermometer sideways into the thickest piece, avoiding bone. Cook until the center holds at 85°C or higher for at least 1 minute.
-
Finish with the greens
Add green onion and chili, simmer about 1 minute, then add crown daisy and serve. Remove bones as you eat. Refrigerate leftovers in shallow containers at 4°C or below within 2 hours, or within 1 hour above 32°C indoors.
