"A soul-warming, spicy pollock stew that brings the deep flavors of the ocean to your dining table."
Estimated Nutrition
Ingredients
-
500g Frozen Pollock
-
200g Korean Radish, 1/2 Tofu
-
Green onion, Cheongyang & Red Chili
-
Anchovy Kelp Stock (1.2L)
-
Get on Amazon 🛒
Seasoning: Gochugaru, Soup Soy Sauce, Salted Shrimp, Ginger
-
동태 1마리 (500~600g)
-
무 200g, 두부
1/2모
-
대파, 청양고추, 홍고추, 쑥갓
-
멸치 다시마 육수
1.2L
-
양념: 고춧가루, 국간장, 새우젓, 다진 마늘, 생강
Local Substitutes
Instead of Gochugaru
Use: Red pepper flakes or paprika blend
Reason: Similar heat and color profile
Instead of Doenjang
Use: Miso paste
Reason: Same fermented soybean base and umami flavor
Instead of Kelp (kombu)
Use: Dried seaweed or fish stock
Reason: Provides equivalent umami depth
Instead of Pollock
Use: Cod, haddock, or white fish
Reason: Similar mild white fish texture
🧑🍳 Cooking Instructions
-
1
Prep fish (clean gills/blood) and slice veggies.
-
2
Boil radish in anchovy kelp stock.
-
3
Mix seasoning, add fish, boil 10 mins (lid off).
-
4
Add tofu/veggies, finish with herbs/pepper.
-
5
조리법
-
6
동태 손질 및 채소 나박썰기.
-
7
멸치 육수에 무 넣고 익히기.
-
8
양념장 풀고 동태 넣은 뒤 10분 끓이기.
-
9
두부, 채소 넣고 5분 더 끓여 마무리.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
⭐Community Reviews
No reviews yet
Have you tried this dish? Leave a review!