Korean Seared Pollock Food

SPICY ALASKA POLLOCK STEW - DONGTAE JJIGAE

Spicy Alaska Pollock Stew - Dongtae Jjigae image

Spicy Fish Stew made from Alaska Pollock (Dongtae Jjigae) - best fish stew to have if you want to warm yourself up.

Provided by JinJoo Lee

Time 30m

Number Of Ingredients 15

Ingredients

1 whole frozen or fresh pollock ((Dongtae))
1 small radish ((cut into squares) (2 cups / 500 ml))
6-8 oz extra firm tofu ((1/2 pack))
4 cups rice water
1 bunch minari ((water dropwort))
5-6 stalks ssukat ((crown daisies))
1 red chili pepper ((sliced))
2 tsp doenjang ((Korean soybean paste))
4-5 tsp gochujang
1 Tbsp guk ganjang ((Korean soy sauce for soup - shop))
2 Tbsp garlic ((chopped))
1 Tbsp cooking rice wine or sake ((shop))
1 Tbsp gochukaru ((Korean chili powder))
1/2 tsp ginger ((grated))
2 tsp saewoojeot ((fermented shrimp))

Steps:

Clean the fish. Cut all fins, tail with scissors. And then remove gills (on both sides), take out the innards along with the egg sac (or the sperm sac Iri if male) and set aside. Rinse the fish and cut into 4-5 pieces. Set aside.
Peel radish and cut into thick slices and then into squares. Cut tofu into similar size squares.
Rinse and cut green onions, red chili pepper, minari and ssukgat.
Chop garlic and grate ginger.
In a pot, add pollock pieces and radishes.
Then add 4 cups of rice water.
Add to pot- garlic, ginger, chili powder, cooking sake, doenjang, gochujang, saewoojeot and guk ganjang.
Bring everything to boil and cook on medium high for 10 minutes. Add tofu.
Cook for 5 - 7 minutes until fish is fully cooked.
Garnish with ssukgat and minari. Turn off heat and serve.

Nutrition Facts : Calories 361 kcal, Carbohydrate 19 g, Protein 61 g, Fat 3 g, Cholesterol 129 mg, Sodium 758 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

KOREAN SEARED POLLOCK

Korean Seared Pollock image

Very good and simple. Serve with rice, steamed bean sprouts, steamed spinach and steamed shredded carrots.

Provided by Lori 13

Categories Korean

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon sesame oil
1 green onion (minced)
3 garlic cloves (minced)
3 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon crushed red pepper flakes
1/2 cup homemade chicken stock
salt & fresh ground pepper (to taste)
2 tablespoons canola oil
2 1/2 lbs pollock (in large chunks)

Steps:

Heat oil in a saucepan. Add onion and garlic. Sauté 1 minute.
Stir in the soy sauce, sugar, red pepper flakes and stock.
Bring to a boil. Reduce. Simmer until reduced to 1/3 cup. Let cool.
Season and stir in oil.
Toss with fish. Let stand 1 hour.
Heat broiler.
Broil fish 5 minutes each side.

Nutrition Facts : Calories 288.8, Fat 8, SaturatedFat 0.8, Cholesterol 172.3, Sodium 842.4, Carbohydrate 2, Fiber 0.2, Sugar 1, Protein 49.1

More about "korean seared pollock food"

PAN SEARED KOREAN DRIED POLLOCK (북어구이 BUGEO GUI)

Web Sep 7, 2011 Pan Seared Dried Pollock (Korean Bugeo Gui) Dried Pollock (북어bugeo) was actually NOT one of my favorite foods when I …
From kimchimari.com
5/5 (10)
Total Time 25 mins
Category Seafood
Calories 106 per serving

Reconstitute the dried pollock by soaking in cold water for 10 minutes or so until it becomes soft and spongy.
In the mean time, prepare the marinade by adding all the ingredients listed above. It is hard to measure the exact amount needed since the sizes of the fishes are all different. The amount I have here is a rough estimate and you should always use less to start and then add more after you taste it.
When the dried pollock has become soft and fully hydrated, take it out of the water and squeeze lightly to get rid of any excess water. Cut the pollock into 2 inch wide pieces. Spoon the sauce over each piece. I would spread about 1.5 to 2 tsp of the marinade for each piece measuring approx. 2 x 2 in. You can stack them as you go. The best way is to cook a piece and taste it first and then adjust the amount.
At this point, you can freeze some of the bugeo pieces for later. Whenever you need it, just take them out and pan fry them. The taste does not change at all.

Korean Seared Pollock Food

SPICY ALASKA POLLOCK STEW - DONGTAE JJIGAE

Spicy Fish Stew made from Alaska Pollock (Dongtae Jjigae) - best fish stew to have if you want to warm yourself up.

KOREAN SEARED POLLOCK

Very good and simple. Serve with rice, steamed bean sprouts, steamed spinach and steamed shredded carrots.

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