Kim Dae-seok's Dongtaetang

Cooking tips 💡

• Adding sea salt at the beginning of cooking helps proteins coagulate, preventing the frozen pollock flesh from falling apart during simmering.
• Thoroughly clean the blood trapped inside the frozen pollock bones and carefully remove the gills to ensure no fishy odor remains in the broth.
• Avoid adding too much soy sauce, as it can make the broth cloudy and dark; use only 1 tablespoon and adjust seasoning with clean sea salt if needed.

Recommended for 🙋

• ⭐Those curious about the fundamental technique for well cooking frozen pollock without the flesh breaking apart.
• ⭐People seeking a refreshingly crisp and clean broth with absolutely no fishy odor that feels instantly soothing.
• ⭐Those wanting a deeper seafood flavor by combining clams and warty sea squirts for a richer, more complex taste.