1.0Kimchimarihttps://kimchimari.comJinJoohttps://kimchimari.com/author/jjlsuh/Alaska Pollock Stew with Gochujang - Dongtae Jjigaerich600338<blockquote class="wp-embedded-content" data-secret="NB7SVjLTGb"><a href="https://kimchimari.com/alaska-pollock-stew-dongtae-jjigae/">Alaska Pollock Stew with Gochujang – Dongtae Jjigae</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://kimchimari.com/alaska-pollock-stew-dongtae-jjigae/embed/#?secret=NB7SVjLTGb" width="600" height="338" title="“Alaska Pollock Stew with Gochujang – Dongtae Jjigae” — Kimchimari" data-secret="NB7SVjLTGb" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://kimchimari.com/wp-content/uploads/2017/02/Spicy-Alaska-Pollock-Stew-Dongtae-Jjigae-1.jpg1160768Alaska Pollock Stew or Dongtae Jjigae is a very popular Korean fish stew that is made with frozen Alaska pollock. I have shared in my Bugeo Gui recipe about how Koreans use different words to describe Alaska pollock in different states - fresh, frozen, dried, semi-dried.. Alaskan pollock is such an important ingredient in Korean cuisine that there are unique names (6 in all!) for all the different ways the fish comes in. Dongtae 동태 (frozen), Bugeo 북어 (dried), and so on - see my post on Bugeo for more. As you may have guessed, the 'dong' in Dongtae (동태 凍太) means 'frozen'. And I don't know why this phrase suddenly comes to my head but Koreans talk about someone's eyes looking like 'frozen pollock eyes' = '동태눈'...hahaha...