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.
Provided by JinJoo Lee
Categories Main Course Seafood Stew
Time 30m
Number Of Ingredients 15
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
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
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
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- 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.
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