Here is another delicious winter soup recipe using frozen Pollock. It is called dongtae jjigae (동태찌개) in Korean. Frozen Pollock is a tasty fish that you can buy, especially during the winter. The texture of the fish is a little firm and chewy and it has a very nice savory flavor to it. The spicy broth makes this a perfect winter soup to warm you up. Try it someday. 🙂
Yield: 3 Servings
Short Korean Lesson
- APeuDa (아프다) = Hurt
- GanJiReopDa (간지럽다) = Itchy
- 1 lb Frozen Pollock
- 2 Cups Korean Radish (10 oz)
- ½ lb Tofu
- 1 Cup Onion
- ¼ Cup Green Onion
- ¼ Cup Green Hot Pepper (Optional)
Add 1 dried anchovy pack (or 8 dried anchovies) and 6 pieces of kelp in a pot along with 6 cups of water. Once it starts to boil, cook covered for 5 minutes on medium.
Meanwhile, prepare the other ingredients. My one pound bag of frozen Pollock was already for cooking. They removed the organs and cut the pollack into about 2-inch chunks.
Cut 2 cups worth of Korean radish into 2 x 2 x ½ inch pieces. Slice 1 cup worth of an onion into ½-inch slices. Cut ¼ cup worth of green onions into 1-inch pieces. Cut about 2 Tbsp worth of optional hot peppers into ½-inch pieces.
5 minutes later, discard the kelp from the broth. Then continue cooking the broth covered with the dried anchovies for 5 more minutes.
5 minutes later, discard the anchovies from the broth.
Add all the seasoning ingredients to the broth: 2 Tbsp soup soy sauce, 1 Tbsp hot pepper powder, ½ Tbsp soybean paste, ½ Tbsp hot pepper paste, 1 Tbsp minced garlic, and ½ tsp minced ginger.
And then add 2 cups of Korean radish and cook for 3 minutes on medium-high.
Add the fish and onions to the soup and cook for about 15 minutes or until the fish is completely cooked on medium-high.
Occasionally remove the foam on the surface of the soup.
When the fish is done cooking, add the green onions and hot peppers.
Also add the tofu to the soup. Cook for 2 more minutes and then turn off the heat.
Serve it when it’s warm with cooked rice, kimchi, and other side-dishes. Enjoy!