Myeongran & Zucchini Stew: A Savory and Refreshing Delicacy
A Delicious Specialty: Savory Myeongran & Zucchini Stew
Experience a truly special stew! This Myeongran (pollack roe) and zucchini stew offers a delightful salty flavor that makes it a perfect accompaniment to rice.
Ingredients
- 80g Myeongran (pollack roe)
- 1/3 block firm tofu
- 1/4 zucchini
- 1 chili pepper (e.g., Serrano or Jalapeño)
- 1 Tbsp minced garlic
- 1 Tbsp salted shrimp (saeujeot)
- 350ml anchovy and kelp broth
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Gently cut the myeongran into large, bite-sized pieces (about 2cm), being careful not to burst the membrane. Dice the tofu into similar-sized cubes. Slice the zucchini into half-moons or similar chunks. Thinly slice the chili pepper diagonally for a touch of heat and visual appeal.
Step 2
In a pot, bring the anchovy and kelp broth (or rice water) to a simmer over medium heat. Add the sliced zucchini and cook until it’s slightly tender but still has a pleasant bite. Avoid overcooking it to a mushy consistency.
Step 3
Once the zucchini is partially tender, add the prepared myeongran and the diced tofu to the pot. Reduce the heat to medium-low to gently cook the myeongran without it disintegrating too much.
Step 4
As the stew begins to simmer, season it with salted shrimp (saeujeot). This ingredient adds a deep, savory umami flavor. Taste and adjust the amount of saeujeot according to your preference.
Step 5
Finally, add the sliced chili pepper and minced garlic to the stew. Let it simmer for another minute or two to allow the flavors to meld. The chili pepper will add a refreshing spiciness, while the garlic enhances the overall aroma and taste.
Step 6
Once everything is well combined and heated through, turn off the heat. Your delicious and savory Myeongran and zucchini stew is ready to be enjoyed!
