Spicy and Refreshing Pollack Roe and Zucchini Stew with Tofu
Delectable Pollack Roe, Zucchini, and Tofu Stew
A delightful pollack roe, zucchini, and tofu stew with a clear, refreshing broth. Enjoy its invigorating flavor that perfectly complements a bowl of rice.
Stew Ingredients- 4-5 pieces of white pollack roe (cut into 3-4 pieces each)
- 1/2 zucchini (sliced into half-moons)
- 1/2 onion (diced)
- 1/2 block of firm tofu (cut into bite-sized pieces)
- 1 Korean green chili pepper (chopped)
- 1/2 red chili pepper (chopped)
- 1 stalk of green onion (chopped, or substitute with leek)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (or substitute with soy sauce, anchovy sauce, or sand lance sauce)
- Pinch of salt (to taste)
- Pinch of black pepper
- 1 anchovy and kelp broth pack
- 1.1-1.2 L water
Cooking Instructions
Step 1
Begin by bringing 1.2 liters of water to a rolling boil in a pot over high heat. Once boiling vigorously, add the broth pack and reduce the heat to medium. Let it simmer for 14-15 minutes to create a rich broth.
Step 2
While the broth is simmering, prepare the ingredients for the stew. Cut the white pollack roe into 3-4 manageable pieces each.
Step 3
Cut the firm tofu into bite-sized pieces that will fit comfortably in a spoonful.
Step 4
Dice the onion into cubes for sweetness and the zucchini into half-moon shapes for tenderness.
Step 5
Finely chop the Korean green chili pepper and red chili pepper for a touch of heat and color. Chop the green onion as well; if unavailable, the white part of a leek can be used. Mince the garlic.
Step 6
After the broth has simmered for 15 minutes, remove and discard the broth pack to ensure a clean-tasting broth.
Step 7
Add the diced onion and sliced zucchini to the boiling broth. Cook over medium heat until the vegetables are tender and have released their natural sweetness into the broth.
Step 8
As the stew simmers, impurities may rise to the surface. Skim off this foam with a spoon to maintain a clear and refined broth. This step significantly enhances the overall flavor.
Step 9
Stir in the minced garlic and let it simmer, allowing its aromatic essence to infuse the broth.
Step 10
Gently add the cut tofu to the stew and let it simmer for a short while. Be careful not to stir too vigorously to prevent the tofu from breaking apart.
Step 11
Carefully add the prepared pollack roe to the stew. It’s best to add the pollack roe towards the end of cooking, as overcooking can make it tough.
Step 12
Season with a pinch of black pepper and let the stew simmer for another 3-4 minutes, allowing the pollack roe to impart its savory flavor. The roe will release a delicious umami taste into the broth.
Step 13
Add 1 tablespoon of fish sauce to deepen the broth’s flavor and adjust the seasoning. You can use anchovy sauce or sand lance sauce as alternatives for a similar savory taste. Adjust to your preference.
Step 14
Taste the broth and adjust with a pinch of salt if needed. Finally, add the chopped green chili, red chili, and green onion. Simmer briefly for a final touch of heat and freshness. Your refreshing pollack roe and zucchini stew with tofu is ready!
Step 15
This delicious and invigorating stew is complete! Enjoy it with a hot bowl of rice. Bon appétit!
