Dongtae-jjigae

A hearty, moderately spiced stew using frozen Alaska pollack (dongtae) with radish, spring onion, and gochugaru.

Dongtae-jjigae is the most practical and widely available of the Korean pollack stew preparations — dongtae being the frozen form of the same myeongtae fish used in bugeo and saengtae dishes, but available year-round and at low cost, making it a democratic option across all income levels. The frozen fish is partially thawed, cut into thick sections through the bone, and simmered with Korean radish, spring onion, garlic, and gochugaru in an anchovy broth for a stew that is warming, moderately spicy, and straightforwardly satisfying. The flesh of dongtae has a slightly denser, more concentrated flavour than the fresh version due to the freezing process, and it holds together well during cooking, releasing a clean, white fish sweetness into the broth. Radish cooked alongside the fish acts both as a flavour moderator and as a structural partner, its starchy sweetness balancing the pepper heat. Dongtae-jjigae is a classic of Korean army cooking, university cafeterias, and working-class sikdang — reliable, nutritious, and complete when eaten with rice and simple banchan. Its humble profile belies how frequently it appears on Korean tables throughout the year.