Dongtae Jjigae (Frozen Pollock Stew) - Saltwater Thawing Plus Doenjang and Vinegar Sauce Completely Eliminates Fishy Smell

Steps

1. 1

   Dissolve 2 tbsp salt in lukewarm water, submerge the frozen pollock, and thaw for 10 minutes.

2. 2

   Slice the radish into thin flat pieces, and diagonally slice the cheongyang chili peppers and green onion.

3. 3

   Make the seasoning paste by mixing 3 tbsp gochugaru, 1 tbsp anchovy fish sauce, 1 tbsp soup soy sauce, 1 tbsp minced garlic, 1 tbsp mirin, 1 tbsp doenjang, and 0.5 tbsp vinegar.

4. 4

   Clean and trim the thawed pollock.

5. 5

   Place 1L of water, prepared radish, and the pollock in a pot; bring to a boil and skim off the foam.

6. 6

   Remove the pollock head.

7. 7

   Add the seasoning paste and boil for 10 minutes.

8. 8

   Add tofu, green onion, cheongyang chili peppers, and 2 tbsp gochugaru, then bring to a quick boil.