Korean-inspired Pollock Stew with Gochujang and Wild Greens
Korean-inspired Pollock Stew with Gochujang and Wild Greens is a traditional Korean recipe for a classic stew of pollack, radish, tofu, water dropwort and daisy leaves with Korean seasonings. The full recipe is presented here and I hope you enjoy this classic Korean version of: Korean-inspired Pollock Stew with Gochujang and Wild Greens.
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This is a classic Korean fish stew made with Pollack, but with the traditional ssukgat (crown daisies) substituted by oxeye daisy leaves.
Ingredients:
1 whole frozen or fresh pollock (Dongtae)
1 small radish, cut into squares (2 cups)
1/2 pack (6-8 oz) of extra firm tofu
4 cups rice water
1 small bunch minari (Java waterdropwort, water celery) [substitute with a blend of celery and parsley]
5-6 stalks ssukgat (crown daisies) (oxeye daisy leaves)
1 red chilli pepper, sliced
Clean, gut and scale the fish then snip off all the fins and tail with scissors. Also remove gills from both sides. Rinse the gutted fish and then cut into 4-5 pieces. Set aside. If desired, you can reserve the liver, heart and egg/sperm sacs to add to your stew.
Peel the radish and cut into thick slices and then into dice. Cut the tofu into similar sized dice. Rinse and slice the spring onions, red chilli pepper, minari and ssukgat.
Finely chop the garlic and grate the ginger.
In a pot, add pollock pieces, egg sac (roe), liver (if you want) and radishes then pour ovel 1l rice water (ie the water from cooking rice).
Add all the seasonings to the stew then bring everything to a boil and cook over medium high-heat for 10 minutes. Add tofu then continue cooking for another 5-7 minutes, until fish is fully cooked.
Taste and adjust the salt and other seasonings, as needed. Take off the heat and garnish with ssukgat, spring onions, minari and red chilli slices.
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