Pollock Roe and Soft Tofu Stew (Myeongran Sundubu Jjigae): A Refreshing and Spicy Clear Soup Dish
[Myeongran Sundubu Jjigae] Perfect for a Rainy Day! A Refreshing and Spicy Clear Soup Dish
Hello everyone! As the weather cools down, I find myself craving warm, comforting soup. The changing seasons really do bring about a desire for different foods! I recently bought a 1kg bag of ‘ugly’ pollock roe, and the first thing that came to mind was a hot, steaming stew. I made this stew with pollock roe and soft tofu, and my family absolutely loved it! Seeing them enjoy the meal so much filled me with joy – I’m sure many cooks can relate to this happiness. It’s so refreshing and spicy, I thought it would be perfect for a rainy day, so I want to share this recipe with all of you! It’s quite simple, so let’s make it together!
Main Ingredients- Pollock Roe (Myeongran) 250g
- Soft Tofu (Sundubu) 350g
- Korean Radish (Muu) 150g
- Korean Zucchini (Hobak) 1/4 piece
- Onion 1/2 medium
- Green Chili Pepper 1
- Red Chili Pepper 1/2
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
Prepare all the ingredients for the stew. Rinse the pollock roe. Slice the Korean zucchini, onion, and Korean radish into bite-sized pieces. Thinly slice the green and red chili peppers diagonally for color and a touch of spice.
Step 2
In a pot, combine 500ml of water with dried anchovies and dried kelp to make a flavorful broth. Once the broth comes to a rolling boil, remove the dried kelp after about 10 minutes to prevent any bitterness.
Step 3
Thinly slice half an onion into strips. Cut the Korean zucchini (about 100g) into fan shapes, approximately 0.5cm thick. Slice the Korean radish (150g) into thin, delicate rounds, about 0.3cm thick. Slice the green and red chili peppers diagonally. If you have green onions, slice them diagonally as well for garnishing at the end.
Step 4
Carefully cut the soft tofu packaging in half lengthwise, then gently peel away the packaging. Use a spoon to break the tofu into large, soft chunks. Avoid breaking it into very small pieces, as it might become mushy.
Step 5
Pour the prepared anchovy and kelp broth (500ml) into a ttukbaegi (Korean earthenware pot). Using a ttukbaegi helps maintain the stew’s heat for a longer period.
Step 6
Add the sliced Korean radish and onion to the broth in the ttukbaegi. Bring to a boil and simmer for about 5 minutes, allowing the radish to release its refreshing flavor into the broth, making it more savory and clean-tasting.
Step 7
Once the broth is boiling well, carefully add the 250g of pollock roe. Keep in mind that pollock roe is naturally salty, so adjust seasoning later accordingly.
Step 8
Add 1 Tbsp of minced garlic and let it simmer for a short while longer, allowing the garlic’s aroma to infuse into the stew.
Step 9
After it comes to a boil again, reduce the heat to medium-low. Skim off any foam that rises to the surface during simmering to keep the broth clear and clean.
Step 10
Add the prepared Korean zucchini to the ttukbaegi. The zucchini will add a subtle sweetness and a soft texture to the stew.
Step 11
Add the green and red chili peppers to enhance the spicy flavor. If you prefer less heat, you can adjust the amount of green chili peppers or omit them entirely.
Step 12
Arrange the soft tofu chunks attractively around the edges of the ttukbaegi. Let it simmer gently until the tofu is heated through and slightly softened, but not broken apart. Taste the stew and season with salt or Korean soy sauce (ganjang) if needed. Remember that pollock roe is already seasoned, so taste first before adding more salt.
Step 13
Finally, add the diagonally sliced green onions and garnish with some red chili slices for a beautiful presentation. Your Myeongran Sundubu Jjigae is now complete! The natural saltiness from the broth and pollock roe often means no additional seasoning is needed.
Step 14
Enjoy the delightful combination of popping pollock roe, tender soft tofu, and the refreshing, spicy broth. This stew is perfect for cool weather or a rainy day, warming you up from the inside out with every spoonful. It’s a truly comforting and satisfying meal!
