Spicy and Refreshing Pollack Roe Stew
A Unique Dish! Myeongranjeot Stew with a Deep Flavor Rivaling Fish Roe Soup
Tired of eating pollack roe (myeongranjeot) only as a side dish? Try this exciting stew recipe that will have you clearing your bowl with its delightful pollack roe and refreshing vegetables.
Main Ingredients- 2 Pollack Roe (Myeongranjeot)
- 1/3 Small Radish
- 1 handful Bean Sprouts (approx. 50g)
- 1/3 Zucchini
- 1/2 block Firm Tofu
- 1 Scallion
Cooking Instructions
Step 1
To make the cooking process smoother, prepare all ingredients beforehand. Slice the zucchini into 0.5cm thick half-moons, the scallion into 1cm thick diagonal slices, and the radish into 1.5cm cubes. Have them ready.
Step 2
Carefully remove the membrane from the pollack roe and cut it into 2-3cm pieces. If cut too small, the roe might disintegrate into the broth, reducing the chewy texture. Cutting it into substantial pieces preserves its delightful bite.
Step 3
Pour 500ml of anchovy broth into a pot and add the prepared radish. If you don’t have anchovy broth, water is also fine. Start boiling over high heat.
Step 4
Once the radish begins to turn translucent as it cooks, add the sliced zucchini and rinsed bean sprouts. Bean sprouts add a refreshing crispness and flavor to the broth.
Step 5
Dissolve half a tablespoon of doenjang (fermented soybean paste) into the broth without clumps. Doenjang is key to adding a deep, savory umami flavor.
Step 6
Add the handful of bean sprouts and let it simmer to extract their fresh flavor into the broth.
Step 7
Add 1 tablespoon of minced garlic to infuse the broth with its aroma.
Step 8
Add 2 tablespoons of fine gochugaru (Korean chili powder) for a spicy kick and a vibrant red color. Adjust the amount if you prefer it spicier.
Step 9
Gently add the pre-cut pollack roe. Pollack roe can become tough if overcooked, so add it when other ingredients are nearly done and cook only briefly.
Step 10
Finally, add the diagonally sliced scallions. The subtle sweetness of the scallions will enhance the stew’s overall flavor profile.
Step 11
Add the large chunks of tofu. Allow it to simmer briefly just to heat through.
Step 12
Season with half a tablespoon of fish sauce for umami and saltiness. You can also use Korean soup soy sauce. Taste and adjust seasoning with more fish sauce or salt if needed. Simmer for about 30 seconds more to let the flavors meld.
Step 13
Your delicious Myeongranjeot Stew is ready! Enjoy it with a warm bowl of rice.
