Kim Dae-seok's Dongtaetang

Ingredients needed 🛒4 servings

• 2 whole frozen pollock
• Korean radish 300g
• green onion 1 stalk
• Cheongyang chilies 3
• dried kelp 15g
• dried anchovies for broth 1 handful
• pollock liver and milt, a little
• Manila clams 2 handfuls
• warty sea squirts 1 handful
• tofu 200g
• crown daisy 1 handful
• coarse sea salt 1 tbsp
• Korean soup soy sauce 1 tbsp
• Korean red pepper flakes 4 tbsp
• minced garlic 1 tbsp
• minced ginger 1/4 tbsp
• seafood seasoning 1/2 tbsp
• water 2L

Recipe 🍳

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.