Spicy and Refreshing Soft Tofu and Pollack Roe Stew
Super Simple & Speedy Soft Tofu Pollack Roe Stew!
This pollack roe stew is incredibly easy and quick to make, yet consistently delivers a spicy and clean flavor. It’s perfect for busy days, offering a delightful balance of savory broth, silken tofu, and bursting pollack roe.
Main Ingredients- Pollack Roe (Myeongnan) 150g
- Soft Tofu 1 packet (approx. 300-400g)
- Radish 250g (about 1 thick slice)
- Green Onion 1/2 stalk
- Cheongyang Pepper (Korean spicy chili pepper) 1-2
Broth Ingredients- Dried Anchovies 1/2 handful (approx. 5-7)
- Dried Kelp Small size 4-5 sheets
- Water 1.5L
- Dried Anchovies 1/2 handful (approx. 5-7)
- Dried Kelp Small size 4-5 sheets
- Water 1.5L
Cooking Instructions
Step 1
First, let’s make the base for our delicious stew: the broth. In a pot, add 1.5L of water, dried anchovies, and dried kelp. Bring to a rolling boil over high heat, then reduce to medium-low heat and simmer for 10 minutes to create a rich, flavorful broth.
Step 2
After 10 minutes, remove and discard the anchovies and kelp, leaving only the clear broth. Now, we’ll prepare the radish to add a refreshing element to the stew. Peel the radish and cut it into bite-sized, thin slices. Add the sliced radish to the broth, along with 1 teaspoon of gochugaru (Korean chili powder). Bring it back to a rolling boil over high heat, then let it simmer for 5 minutes to cook the radish until tender.
Step 3
While the radish is cooking, let’s prepare the pollack roe. Be gentle when handling the pollack roe, as squeezing it can intensify the saltiness. Carefully remove the outer membrane, then slice the pollack roe into bite-sized pieces.
Step 4
Finely chop the green onion. Slice the Cheongyang peppers diagonally to add a touch of heat. Feel free to adjust the amount of Cheongyang peppers according to your spice preference.
Step 5
Now it’s time to combine all the ingredients! Add the prepared sliced pollack roe, chopped green onions, and sliced Cheongyang peppers to the pot with the radish that’s been simmering for 5 minutes. Bring it back to a boil over high heat, and then simmer for another 5 minutes, allowing all the flavors to meld together. It’s best to add the soft tofu towards the end and cook gently so it remains soft and silky. (Tip: Pollack roe is naturally salty, so usually no extra salt is needed. If it tastes too salty, add a little more water. If it’s too bland, add a tiny pinch of salt to adjust.)
