Dongtae Jjigae (Pollock Stew)
A warming Korean fish stew with tender pollock, silky tofu, and aromatic broth finished with gochugaru and sesame oil. Ready in 20 minutes—perfect for a quick weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 198
- Protein
- 28g
Ingredients
- 12 oz pollock fillet, skinless
- 7 oz firm tofu
- 3 cups anchovy broth or fish stock
- 1 tablespoon gochugaru (Korean red chili flakes)
- 2 cloves garlic cloves, minced
- ½ tablespoon sesame oil
Instructions
- 1
Pat the pollock fillet dry with a paper towel, then cut it against the grain (side to side, perpendicular to the long lines) into 2-inch chunks so they cook evenly and stay tender.
- 2
Cut the tofu block lengthwise in half, then crosswise into 1-inch-thick rectangular pieces, about 12 pieces total.
- 3
Pour the 3 cups of broth into a medium pot and bring it to a rolling boil over medium-high heat, about 4 minutes—you'll see large bubbles breaking the surface.
- 4
Stir the 1 tablespoon of gochugaru and 2 minced garlic cloves into the boiling broth until the color turns deep red and the smell becomes fragrant, about 30 seconds.
- 5
Add the pollock chunks to the pot and gently stir once to submerge them, then let them cook without stirring for 3 minutes—the fish will become opaque and flake easily when done.
- 6
Gently slide the tofu pieces into the pot, nestling them between the fish pieces so they are mostly submerged, then simmer for 2 minutes until the tofu is heated through.
- 7
Drizzle the 0.5 tablespoon of sesame oil over the surface of the stew in a thin stream while tilting the pot slightly to distribute it evenly, then remove from heat.
Tools you’ll need
- medium pot with lid
- paper towels
- cutting board
- kitchen knife
- wooden spoon
- serving bowls
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