Dongtae Jjigae (Spicy Pollock and Radish Stew)
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Ingredients
- 500 g pollock fillets
- 250 g mooli (daikon radish)
- 150 g firm tofu, cubed
- 1 tbsp gochugaru (korean chilli flakes)
- 1 tbsp gochujang paste
- 3 garlic cloves
- 2 spring onions, sliced
- 600 ml fish or vegetable stock
Nutrition (per serving)
- Calories
- 209 kcal
- Protein
- 31.8 g
- Carbohydrate
- 6.3 g
- of which sugars
- 3.5 g
- Fat
- 4.9 g
- of which saturates
- 0.8 g
- Fibre
- 2.3 g
- Salt
- 1.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the pollock fillets into large chunks.
- 2
Peel and thinly slice the mooli.
- 3
Bring the stock to the boil in a wide pot, then whisk in the gochugaru, gochujang and garlic.
- 4
Add the mooli and simmer for 8 minutes until starting to soften.
- 5
Add the pollock and tofu and simmer gently for 7-8 minutes until the fish is cooked through and flakes easily.
- 6
Scatter with spring onions and serve hot with rice.
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