Korean Dried Pollock Stew

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Hwangtae is a traditional Korean dried Alaska pollock that is cold-air cured during the winter months, giving it a uniquely deep, savory flavor. This rustic stew (hwangtae-jjigae) combines the rehydrated fish with crisp Korean radish, soybean sprouts, and tofu in a gently spicy, soul-warming broth. It is one of Korea's most beloved cold-weather comfort dishes, typically served bubbling hot alongside steamed rice.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 5 gFat
• 1 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 6 gSugar
• 38 gProtein
• 920 mgSodium
• 850 mgPotassium
• 180 mgCalcium
• 3 mgIron
• 25 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the Pollock

• 200 g hwangtae (dried Alaska pollock)
• 4 cups cold water, for soaking
• 1 tbsp mirin or Korean cooking wine

For the Stew

• 6 cups water or anchovy-kelp broth
• 2 cups Korean radish (mu), peeled and cubed
• 1.5 cups fresh soybean sprouts, rinsed
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 4 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1/2 block firm tofu (about 150 g), cubed
• 2 cups napa cabbage, roughly chopped

For Finishing

• 2 green onions, sliced on the diagonal
• 1 tsp kosher salt, or to taste
• 1 tsp toasted sesame oil
• 1 tsp doenjang (Korean soybean paste), optional

Directions

1. Place the dried pollock in a large bowl, cover with 4 cups cold water, and soak for 2 to 4 hours (or overnight in the refrigerator) until softened. Drain well, pat dry, and tear into bite-sized pieces, pinching out any small bones.
2. In a heavy pot or Korean stone pot (ttukbaegi), combine the broth, Korean radish, and soybean sprouts. Bring to a rolling boil over high heat, then reduce to medium and simmer for 10 minutes until the radish is just tender.
3. Add the rehydrated pollock, gochujang, gochugaru, soy sauce, garlic, ginger, and optional doenjang. Stir gently and simmer uncovered for 12 minutes so the fish releases its flavor into the broth.
4. Add the tofu cubes and napa cabbage, simmering another 4 to 5 minutes until the cabbage wilts and tofu is heated through.
5. Stir in the sesame oil and season with salt, tasting carefully because the dried fish already contributes saltiness.
6. Ladle into individual stone bowls if available, scatter green onions over the top, and bring to the table bubbling hot.
7. Serve immediately with short-grain steamed rice, kimchi, and other banchan so diners can adjust the seasoning and enjoy the stew at its peak heat.

Cook’s Notes

• Always soak hwangtae long enough; under-soaked fish stays tough and overly salty. Taste a small piece before cooking.
• Use Korean radish (mu) rather than daikon when possible – it is denser and gives the broth a sweeter, cleaner flavor.
• A Korean stone pot (ttukbaegi) keeps the stew bubbling at the table; if using a regular pot, reheat briefly before serving.
• Soybean sprouts are essential – they add nutty depth and a signature aroma to the broth, so don't substitute with mung bean sprouts.
• Adjust the gochugaru and gochujang to taste; traditional recipes vary from mild and comforting to boldly spicy depending on region.

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