Baek Jong-won's Cod Stew Recipe

This delicious and refreshing stew, known as Dongtae Jjigae, is a Korean traditional stew that is easy for anyone to make. Use Chef Baek Jong-won's tips to make it even easier and tastier!

Ingredients

Main Ingredients

• Frozen pollack (or Alaska pollock): 1 (500~700g)
• Radish: 1/4 (approx. 200g)
• Onion: 1/2
• Green onion: 1
• Korean chili pepper: 2
• Tofu: 1/2 block (optional)

Seasoning

• Gochujang (Korean chili paste): 2 tbsp
• Gochugaru (Korean chili powder): 2 tbsp
• Doenjang (Korean fermented soybean paste): 1 tbsp
• Minced garlic: 1 tbsp
• Ginger juice or minced ginger: 1/2 tsp
• Gukganjang (Korean soy sauce): 2 tbsp
• Salt: to taste
• Black pepper: to taste

Broth

• Water: 1.5L
• Rice water (optional): 1.5L (can replace broth)

Instructions

1. Preparing the Pollack

1. Thaw the frozen pollack in the refrigerator or in cold water.
2. Cut open the thawed pollack, remove the innards, and rinse thoroughly.
3. Rinse under running water to remove any blood or residue for a cleaner taste.

2. Preparing the Vegetables

1. Slice the radish thinly. (It needs to be thinly sliced to cook quickly.)
2. Julienne the onion, and thinly slice the green onion and Korean chili pepper.
3. If using tofu, cut into bite-sized pieces.

3. Preparing the Broth

1. Add rice water or water to a pot and bring to a boil over medium heat.
2. Once boiling, add the radish and simmer for 10 minutes to enhance the refreshing taste.

4. Adding the Seasoning

1. Add the gochujang, doenjang, and gochugaru to the boiling broth and mix well.
2. Add the gukganjang for a richer flavor.

5. Adding the Pollack and Vegetables

1. Add the prepared pollack to the broth and simmer over medium heat for 10-15 minutes.
2. Add the onion, green onion, and Korean chili pepper and continue to simmer.
3. If using tofu, add it during the last 5 minutes.

6. Finishing Touches

1. Add the minced garlic and ginger and simmer over low heat for another 5 minutes.
2. Adjust the seasoning with salt and pepper to taste.

Tips

• Using Rice Water: Using rice water makes the broth cleaner and richer.
• Removing Fishy Smell from Pollack: It is important to soak the pollack in water to remove the blood thoroughly.
• Additional Ingredients: Adding mushrooms such as shiitake or enoki mushrooms can make the stew more flavorful.
• Adjusting the Spice Level: Adjust the amount of gochugaru and Korean chili peppers to your preferred spice level.

Serving

1. Ladle the hot stew into bowls and garnish with chopped green onions.
2. Serve hot with warm rice for a more delicious experience.

Chef Baek Jong-won’s Key Points
1. Using Simple Seasoning: Combining gochujang, doenjang, and gochugaru creates a deep and rich flavor without being complicated.
2. Removing Fishy Smell from Pollack: Thoroughly rinse and soak the pollack to remove any fishy smell completely.
3. Broth Substitute: Using rice water allows you to make a flavorful broth without needing additional stock.

Try this recipe and enjoy Chef Baek Jong-won's style Dongtae Jjigae at home easily! 🍲