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Spicy fish stew cooking on a stove.

Korean spicy fish stew

Korean spicy fish stew / Dongtae Jjigae / 동태찌개 is a perfect cold-weather soup made using frozen pollack. This version is made with homemade vegetable stock and no shellfish.
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Prep Time: 1 hour
Cook Time: 25 minutes
Course: Main Dish
Cuisine: Korean
Keyword: fish sauce, spicy, stew
Servings: 4
Calories: 324kcal
Author: James Strange

Ingredients

Veggie Stock

  • 5 grams Ottogi seaweed
  • 3 Shiitake mushrooms Dried
  • 200 grams Korean radish Mu
  • 1 Onion medium
  • 1.5 Liters Water

Fish

  • 1.5 pounds Pollock

Vegetables

  • 200 grams Korean radish
  • 1/2 Onion
  • 8 oz Tofu
  • 150 grams Bean sprouts
  • 200 grams Mushrooms
  • 1 sprig Ssuk-gat Or one bunch of Minari
  • 4 Green onions
  • 2 Green peppers

Seasoning paste

  • 1 Tablespoon Korean soybean paste
  • 1 Tablespoon Korean red pepper flakes
  • 1 Tablespoon Korean red pepper paste
  • 1 Tablespoon Garlic
  • 1 Tablespoon Ginger
  • 1/2 Tablespoon Soy sauce

Other

  • 1 Tablespoon Sesame oil
  • 1 Tablespoon Korean red pepper flakes
  • 1 Liter Water

Instructions

Make the veggie stock

  • Wash the dried shitake mushrooms and seaweed
  • To a pot, add the mushrooms, seaweed, one onion, Korean radish, and 1.5 liters of water.
  • Simmer the stock until it has reduced by 30%
  • Strain the stock and chopup the mushrroms.

Prepare the fish

  • Soak the frozen fish in saltwater for 1 hour
  • Rinse the fish in freshwater and sit aside

Prepare the veggies

  • Chop up the Korean radish, onion, tofu, green onions, peppers, and mushrooms.
  • Wash the beansprouts and Ssuk-gat.

Make the Seasoning paste

  • Mix all seasoning paste ingredients, including Korean soybean paste, soy sauce, red pepper flakes, red pepper paste, garlic, and ginger.

Cook

  • On medium heat, toast 1 tablespoon of red pepper flakes in 1 tablespoon of sesame oil.
  • Add 100 grams of sliced radish, 1/2 medium onion, fish, 1 litter of veggie stock, and 1 liter of water. Bring to a slow boil.
  • When the pot comes to a boil, add the seasoning mix.
  • After 10 to 15 minutes, adjust seasoning. Add salt and soy sauce to taste.
  • Add the tofu, bean sprouts, and mushrooms.
  • When the radish is tender, add the Ssuk-gat, green onion, and green peppers. The stew is now ready to serve.

Nutrition

Calories: 324kcal | Carbohydrates: 23g | Protein: 42g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 480mg | Potassium: 1497mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1616IU | Vitamin C: 84mg | Calcium: 179mg | Iron: 4mg
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