Spicy and Flavorful Pollack Roe Soft Tofu Stew (Myeongran Sundubu Jjigae)
Myeongran Sundubu Jjigae Recipe, Pollack Roe Dishes, Best Sundubu Jjigae Recipe
Experience the incredible combination of silky soft tofu and bursting pollack roe! This Myeongran Sundubu Jjigae offers a deep, refreshing broth and a wonderfully chewy texture. A true rice-stealing dish!
Stew Ingredients- 1 packet Soft Tofu (approx. 300-400g)
- 3 strings Pollack Roe (approx. 150-200g)
- 3 cups Water (720ml)
- 1/3 stalk Green Onion
- 1/2 Onion
- 1 packet King Oyster Mushrooms
- 3 Tbsp Cooking Oil
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 0.3 Tbsp Coarse Sea Salt (approx. 4-5g)
- 0.3 Tbsp Dashida (MSG or Soup Stock Powder) (approx. 3-4g)
- 1 Cube Bouillon (or 1 cup Anchovy-Kelp Broth)
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Slice the green onion diagonally into bite-sized pieces, and julienne the onion. Trim the base of the king oyster mushrooms and then tear them into smaller strands.
Step 2
Open the soft tofu package and drain it in a sieve for a moment. This helps the tofu hold its shape better in the stew, preventing it from breaking apart easily and giving it a firmer texture. Prepare 3 strings of pollack roe and slice them into bite-sized pieces, about 1cm thick. Since the saltiness will leach into the stew, you don’t need to slice them too thinly.
Step 3
Now, let’s make the chili oil for the stew’s spicy kick. In a pot or deep pan, heat 3 tablespoons of cooking oil. Add 2 tablespoons of gochugaru and stir-fry over medium-low heat for about 1 minute until fragrant and the oil turns red, infusing it with chili flavor. Be careful not to burn the gochugaru, as this will result in a bitter taste in the stew. Always use low heat.
Step 4
Once the chili oil is ready, carefully pour in 3 cups (720ml) of water. (Be cautious as the hot oil might splash!)
Step 5
Add 1 cube of bouillon to the water to enhance the depth of flavor. If you have homemade anchovy-kelp broth, you can use that instead of water.
Step 6
Add 1 tablespoon of soy sauce for soup (gukganjang) to establish the basic seasoning of the stew. Using gukganjang provides a richer flavor.
Step 7
To further boost the umami, add 1 tablespoon of fish sauce (or anchovy sauce). If you don’t have this, you can substitute it with other types of fish sauce.
Step 8
Add 0.3 tablespoon of Dashida (or other MSG/soup stock powder) to round out the savory notes. Adjust to your preference.
Step 9
Finally, add 0.3 tablespoon of coarse sea salt and taste the broth. Bring everything to a boil to meld the flavors together. Stir gently.
Step 10
Once the broth is boiling vigorously, carefully add the prepared pollack roe and the drained soft tofu. You can add the soft tofu in one block or break it into smaller pieces with a spoon.
Step 11
Add all the prepared onion, green onion, and king oyster mushrooms. Continue to simmer for a short while longer. The vegetables will cook and release their sweetness and aroma into the broth.
Step 12
When all the ingredients are well combined and a delicious aroma fills the air, turn off the heat and serve. Enjoy this delightful stew with a bowl of hot rice for a perfect meal!
