Pollock Stew recipe - ingredients, nutrition and when to eat it
This winter stew combines mild-tasting pollock, Korean radish, and tofu in a spicy broth.
This winter stew combines mild-tasting pollock, Korean radish, and tofu in a spicy broth. The warming broth pairs beautifully with the refreshing sweetness of radish, making it ideal for a cold evening or a hearty lunch.
Soups & stews · 30 minutes to cook
Nutrition (per 853.5g serving): 302.8 kcal · protein 42.2g · carbohydrate 20.9g · fat 6g · sodium 1418.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pollock can fall apart if simmered too long, so cook it for about 10 minutes after the broth comes to a boil.
Tips: Cook the radish thoroughly first to bring a refreshing sweetness to the broth.
Tips: If the pollock smells fishy, rinse it, drain it well, and simmer it with plenty of minced garlic and green onions.
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Ingredients (1 serving)
- Frozen pollock — 180 g
- Daikon radish — 100 g
- Tofu — 80 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 8 g
- Korean red pepper flakes — 6 g
- Gochujang — 10 g
- Soy sauce — 8 ml
- Salt — 1.5 g
- Water — 400 ml