"Authentic Korean pollock stew with vegetables. Easy homemade recipe with local substitutes for global audiences."
Estimated Nutrition
Ingredients
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Fresh pollock fillets
400g
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Gochugaru (Korean red chili flakes)
2 tbsp
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Doenjang (Korean soybean paste)
1 tbsp
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Onion
1 medium, sliced
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Zucchini
1, sliced
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Potato
1 medium, cubed
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Kelp (kombu)
5g
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Anchovy stock or water
4 cups
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Garlic
2 cloves, minced
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Green onions
2 stalks, chopped
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Sesame oil
1 tsp
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Salt
to taste
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
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1
Bring anchovy stock and kelp to boil for 5 minutes, then remove kelp
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2
Add pollock fillets and simmer for 3 minutes until partially cooked
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3
Add potatoes and onions, cook for 5 minutes
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4
Mix doenjang with 2 tbsp broth and stir into stew
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5
Add gochugaru, garlic, and zucchini; simmer 5 minutes until vegetables are tender
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6
Season with salt and sesame oil
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7
Garnish with green onions and serve hot
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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