Halibut Jjigae with Root Vegetables
A hearty, warm Korean-inspired halibut stew.
Daily recipe · December 23, 2024
A little about this dish
Our featured appetizer is a captivating fusion of the traditional Korean flavors with a touch of sophistication lent by the halibut, a fish known for its delicate yet firm white flesh. The biting chill of winter demands something warm and soothing, yet light on the palate. This recipe pays homage to the humble Jjigae stew, jazzing it up with seasonal root vegetables and allowing the halibut to shine.
Ingredients (for 4)
- Boneless halibut — 400g — cut into chunks
- Gochujang red chili paste — 2 tablespoons
- Soy sauce — 1 tablespoon
- Garlic cloves — 2 cloves — minced
- Medium-sized carrots — 2 — peeled and chopped
- Medium-sized potatoes — 2 — peeled and chopped
- Medium-sized turnip — 1 — peeled and chopped
- Scallions — 3 — finely chopped
- Sesame seeds — 1 teaspoon
- Vegetable stock — 4 cups
- Sesame oil — 2 tablespoons
- Salt — to taste
- Black pepper — to taste
Preparation
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Step 1 — 🌶️🐟⏲️Combine chili paste, soy sauce and garlic to create a marinade. Toss the halibut chunks in it until it's fully coated. Let it rest for 30 minutes.
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Step 2 — 🔥🍳🐟Heat the sesame oil in a pot and gently sear the marinated halibut on all sides. Then remove from the pot and set aside.
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Step 3 — 🥕🥔🍲In the same pot, add the chopped carrots, potatoes and turnip. Stir fry them for a few minutes.
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Step 4 — 🍲🥄🔥Pour the vegetable stock into the pot and bring it to a simmer.
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Step 5 — 🍲🐟⏲️Carefully reintroduce the seared halibut into the broth. Let the stew simmer for 20-30 minutes until the halibut is cooked and the vegetables are tender.
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Step 6 — 🧂🌶️🥣Season the stew with salt and pepper to taste.
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Step 7 — 🥣🌿🌰Garnish the stew with chopped scallions and sesame seeds before serving hot.
A final fox tip
Traditionally, Jjigae is a communal dish, prepared and served in a large earthenware pot (ttukbaegi) in the center of the table. For this fusion recipe, individual bowls can be used, making it easier to tailor to individual taste preferences. For an extra heat kick, diced red chilies can be used as a garnish. Likewise, tofu can be added to increase protein content.