Dongtae-jjigae (Cod Stew)
Broth & StewIngredients
- One sea bream.
- 300g of Korean radish.
- 1/2 onion.
- 1 green onion stalk.
- 2 green chili peppers.
- 1/2 block of tofu.
- 1 liter of rice water.
- 1/2 tablespoon of doenjang (Korean fermented soybean paste).
- 1 tablespoon of gochujang.
- 2 tablespoons of gochugaru (1 tablespoon initially, and another 1 tablespoon at the end).
- 1/2 teaspoon of minced ginger.
- Minced garlic, a suitable amount.
- 2 tablespoons of soup soy sauce.
- 1 piece of dashima (kelp).
- Clams (optional).
Instructions
In a pot with 1 liter of rice water, add 1 tablespoon each of doenjang (fermented soybean paste), gochujang (Korean chili paste), and gochugaru (Korean chili powder). Add thinly sliced Korean radish and kelp, then bring to a boil.
Once it comes to a boil, continue simmering for another minute, then remove the kelp and add minced ginger.
Add the sandfish and clams (or cockles) to the boiling water, and continue cooking over high heat for another 1-2 minutes.
Reduce the heat to medium and add the onion and green chili peppers. Let it simmer for 15 minutes.
Add minced garlic for seasoning, then add tofu and a tablespoon of gochugaru (Korean chili powder). Bring the mixture to a boil over high heat.
Once it comes back to a boil, add the green onions and red chili peppers, and then it's ready.