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The Origin of Dongtae-tang Dongtae-tang is a representative Korean winter fish soup made with 'dongtae,' which is frozen pollack. 🐟 Origin of the Name The name of pollack changes depending on its condition and how it's processed after being caught. Saengtae → Fresh, unfrozen pollack Dongtae → Frozen pollack Bugeo → Dried pollack Hwangtae → Pollack dried by repeatedly freezing and thawing it in winter Kodari → Half-dried pollack 'Dongtae-tang' is literally a spicy soup made by boiling dongtae with radish, tofu, green onions, chili powder, garlic, etc. 🇰🇷 How did it develop? In the past, a lot of pollack were caught in winter, and as refrigeration technology developed, freezing pollack for long-term storage became widespread. By cooking this stored dongtae into soup or stew during winter, the modern form of dongtae-tang was established. Dongtae, in particular, was relatively inexpensive and great for making broth, making it a beloved winter meal and hangover cure for common people. 🌶️ Characteristics of Dongtae-tang The bland flesh of dongtae combined with the refreshing taste of radish and the spicy kick of chili powder