Spicy Pollack Roe and Gochujang Stew: A Flavorful and Hearty Dish
Perfect for a Rainy Day! Spicy Pollack Roe and Gochujang Stew # Rich Broth Flavor, Reminiscent of Al Tang
On a chilly, rainy day, nothing beats a warm and satisfying stew. I made a spicy pollack roe and gochujang stew that offers a deeply savory and refreshing broth, just like the ‘Al Tang’ (pollack roe soup) you’d find at restaurants. The delightful pop of the pollack roe, the gentle spiciness of gochujang, and the fresh vegetables create a magical stew that will have you finishing your rice in no time.
Stew Ingredients- 3 pollack roes
- 1 piece of Korean radish (approx. 5cm)
- 1 pack enoki mushrooms
- 1/2 block firm tofu
- 1/2 onion
- 1 stalk green part of scallion
Seasoning Paste- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the seasoning paste that will add depth of flavor to the stew. Combine 3 tablespoons of gochujang with 1 tablespoon of sugar and mix well. If you prefer a sweeter taste, you can add a little more sugar.
Step 2
Add 1 tablespoon of oligosaccharide to the paste, either instead of or in addition to the sugar. If you don’t have oligosaccharide, use 1 tablespoon of honey, or add another half tablespoon of sugar to adjust the sweetness.
Step 3
Add 1 tablespoon of soy sauce to the seasoning paste to balance the overall flavors. Soy sauce brands can vary in saltiness, so taste and adjust as needed.
Step 4
Pour 360ml (about 1.5 cups) of water into a pot. Add about 1 tablespoon of the prepared seasoning paste (gochujang, sugar, oligosaccharide/honey, soy sauce). It’s a good idea to start with a smaller amount of seasoning and add more as the stew simmers. Bring to a boil over medium heat, stirring to dissolve the paste evenly in the water. Using anchovy-kelp broth instead of water will create an even richer flavor.
