Korean Pollock Stew with Roe | A Clean, Spicy Winter Classic

Anonymous

27 Feb, 2024

Korean Pollock Stew with Roe (동태 알탕) — A Clean, Spicy Winter Classic

When winter sets in, few dishes warm the table like a steaming pot of Korean pollock stew with roe. The broth turns out clean, spicy, and deeply savory, with sweet winter radish, soft tofu, and flaky pollock soaking up every drop of flavor.

What makes this version special is the addition of myeongnan, the salted pollock roe that gives the stew its signature pop. You essentially get two beloved Korean dishes in one pot — dongtae jjigae and altang — without any extra fuss.

The recipe leans on pantry staples: doenjang, gochujang, gochugaru, and a quick anchovy-kelp broth. Even if you've never made a Korean fish stew before, the method is forgiving and the payoff is enormous.

This is the kind of dish that makes you sigh after the first spoonful. Ladle some broth over hot rice at the end, and you'll understand why Korean households return to it again and again.

What Is Dongtae Jjigae?

Dongtae jjigae is a Korean stew built around pollock, simmered with radish, tofu, and aromatics in a richly seasoned broth. The fish is mild and slightly sweet, which lets the doenjang and gochugaru do most of the heavy lifting.

When you add myeongnan or the natural roe sac, the stew shifts into altang territory — a roe-forward variation prized for its briny, bursting texture. Combining both in one pot, as this recipe does, gives you the best of both worlds.

Why This Recipe Works

Clean broth, no fishy aftertaste. Removing the dark inner membrane from the pollock is the single most important step for a fresh-tasting stew.
Layered umami. An anchovy-kelp broth base does the deep flavor work before the seasonings even hit the pot.
One-pot simplicity. Everything builds in stages in the same pot — radish first, then seasonings, then fish and roe, then aromatics and tofu.
Hearty but light. Pollock is lean, and the broth stays clear and spicy rather than heavy.

Ingredients

Main

1 whole pollock, cleaned and cut into pieces
4 large pieces of myeongnan (salted pollock roe)
100 g (about 3.5 oz) Korean radish, cubed
1/2 onion, sliced
1 large green onion, sliced on the diagonal
2 cheongyang chili peppers, sliced
1 red chili pepper, sliced
1/2 block (about 150 g) firm tofu, sliced
A small handful of crown daisy (ssukgat), optional, for garnish

Broth

800 ml (about 3 1/3 cups) anchovy-kelp broth

Seasoning

1 heaping tablespoon Korean soybean paste (doenjang)
1/2 heaping tablespoon gochujang
2 1/2 tablespoons gochugaru (Korean chili flakes)
1 heaping tablespoon minced garlic
2 tablespoons tuna sauce (chamchi-aek) or fish sauce
Black pepper, generously

Measurements are based on a standard tablespoon. Serves 3 to 4.

Method

Prepare the radish and vegetables. Cut the radish into thin square slices so it cooks quickly while still releasing its sweetness.

Slice the onion, green onion, and chili peppers. Set everything aside.
Slice the tofu. Cut the tofu into thick slabs so it holds its shape in the simmering broth.
Clean the pollock. Open the cavity and peel away the dark membrane lining the inside —this is the main source of any off-taste. Trim the fins with kitchen shears, then rinse the fish thoroughly under cold water.
Build the broth base. Pour the anchovy-kelp broth into a wide pot and bring it to a gentle boil. Add the radish first, since it needs the longest cooking time.
Add the pastes. Stir in the doenjang and gochujang, breaking up any clumps so they dissolve smoothly. Let the broth simmer for 1 to 2 minutes to bring out the savory depth.
Add the fish and roe. Slide in the pollock pieces and the myeongnan. Sprinkle in the gochugaru, minced garlic, tuna sauce, and a generous amount of black pepper.
Simmer. Cook over medium heat for 3 to 4 minutes, letting the broth turn a rich red-orange and the seasonings settle into the fish.
Add the aromatics. Drop in the onion, green onion, and sliced chilies. Simmer for another 2 to 3 minutes until the vegetables soften but still hold a little bite.
Finish with tofu. Add the tofu slices and cook for under a minute, just long enough to heat them through. Garnish with crown daisy if using.
Serve immediately with a bowl of hot rice on the side.

Tips for the Best Korean Fish Stew

Don't skip the membrane removal. That dark lining inside the pollock is the number one cause of fishiness in any Korean fish stew.
Let the radish lead. Adding radish before any seasoning lets it release its natural sweetness into the broth, which balances the heat.
Spice control. Cheongyang peppers bring serious heat. Use one instead of two if you prefer a gentler stew.
Make the broth ahead. A homemade anchovy-kelp broth makes a noticeable difference. If you've already explored our guide to building a proper Korean seafood stock, this is the perfect place to use it.
Serve broth over rice. Spoon a ladle of the spicy broth directly over warm rice at the end of the meal — this is the way many Korean households finish the bowl.

For more cold-weather inspiration, this stew pairs beautifully with another Korean seafood jjigae from our collection, or with a side rooted in everyday banchan.

Frequently Asked Questions

How do I keep pollock stew from tasting fishy? The key is two-fold: peel away the dark membrane inside the fish cavity, and build the stew on a clean anchovy-kelp broth. Together they keep the flavor bright and savory.

What's the difference between dongtae jjigae and altang? Dongtae jjigae centers on the pollock itself, while altang focuses on the roe. This recipe blends both, giving you flaky fish and briny, popping roe in the same pot.

Can I make this stew without myeongnan? Yes. The stew is still beautifully balanced without the roe. The seasoning ratios in this recipe are calibrated to work either way.

What kind of radish should I use? Korean mu (the short, fat winter radish) is ideal because it stays sweet and crisp when simmered. Daikon works as a stand-in if Korean radish isn't available.

Can I add other vegetables? Zucchini, mushrooms, and crown daisy are all welcome additions. Add firmer vegetables earlier and delicate greens at the very end so nothing overcooks.

A Bowl Worth Returning To

Korean pollock stew with roe is the kind of recipe you'll find yourself making on repeat once the weather turns cold. It's quick enough for a weeknight, satisfying enough for guests, and endlessly comforting with a bowl of rice.

If you enjoyed this one, take a look at our other Korean fish stew recipes for more seafood-forward ideas, our deep dive into anchovy-kelp broth to strengthen your stock-making foundation, and a simple doenjang-based side dish to round out the meal.

Grab a fresh pollock, simmer it slowly, and let the broth do the talking.