Fresh Pollock Stew recipe - ingredients, nutrition and when to eat it
This hearty stew is made with fresh pollock, radish, and tofu, simmered with Korean chili flakes for a warming kick.
This hearty stew is made with fresh pollock, radish, and tofu, simmered with Korean chili flakes for a warming kick. It's especially good with hot rice on a winter evening, as the refreshing radish and soft tofu balance the mild pollock.
Soups & stews · 30 minutes to cook
Nutrition (per 782.5g serving): 274.1 kcal · protein 41.2g · carbohydrate 16.1g · fat 6g · sodium 1142.7mg
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: Fresh pollock can fall apart if simmered too long, so add it after the radish has softened.
Tips: Dissolving the Korean chili flakes directly into the stock helps give the broth an even color.
Tips: If you're concerned about a fishy smell, drain the rinsed pollock thoroughly before using it.
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Ingredients (1 serving)
- Fresh pollock — 150 g
- Korean radish — 100 g
- Tofu — 80 g
- Green onion — 20 g
- Garlic — 2 pc
- Korean red pepper flakes — 1 Tbsp
- Fish sauce — 1 tsp
- Salt — 0.5 tsp
- Dried anchovies — 8 g
- Kelp — 5 g
- Water — 400 ml