Clear and Savory Pollock Roe Stew
Clear and Savory Pollock Roe Stew
A Refreshing Pollock Roe Stew with a Clear Broth – Absolutely Delicious!
Discover a simple yet deeply flavorful clear stew recipe using pollock roe from your refrigerator. The refreshing broth combined with the bursting texture of the roe creates a perfect harmony that will have you finishing a bowl of rice in no time. Pollock roe is surprisingly versatile for many dishes, so today, let’s cook a pot of hearty and clean-tasting stew!
Ingredients- 2 pieces Pollock roe
- 1 piece Radish (about 1/4 of a medium radish)
- 1/2 Zucchini
- 1/2 block Firm Tofu
- 1/2 stalk Green onion
- 1 Korean chili pepper (cheongyang pepper)
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
Gently rinse the pollock roe under running water to remove excess salt. Then, cut it into large pieces, about 4-5 cm in length. Cutting it too small might cause the roe to break apart while cooking, so aim for a substantial size.
Step 2
Thinly slice the radish into half-moon shapes, about 2-3mm thick. Dice the zucchini and tofu into approximately 1.5cm cubes. Finely chop the green onion and Korean chili pepper. (Adding Korean chili pepper will enhance the spicy and refreshing flavor!)
Step 3
Fill a ttukbaegi (earthenware pot) about two-thirds full with water. (Using anchovy-kelp broth will significantly deepen the flavor of the soup.) Add the sliced radish and bring to a boil over high heat.
Step 4
Once the water is boiling vigorously, reduce the heat to medium and simmer for about 10 minutes, or until the radish becomes translucent and is mostly cooked. Cooking the radish well is key to extracting its refreshing flavor.
Step 5
Once the radish is sufficiently cooked, add the diced zucchini and tofu, along with 1 tablespoon of minced garlic.
Step 6
After adding the ingredients, bring the stew to a boil and let it simmer for a bit. Cook until the zucchini is slightly tender.
Step 7
When the stew is bubbling, temporarily turn off the heat. (Earthenware pots retain heat and will continue to simmer.) Carefully add the cut pollock roe.
Step 8
To prevent the roe from disintegrating too much, cook for just 2-3 minutes until it appears cooked. When the roe turns opaque and looks cooked, turn the heat back on.
Step 9
Finally, add the chopped Korean chili pepper and green onion, and simmer for another 4-5 minutes. Taste the stew and adjust seasoning with soy sauce or salt if needed. (Since pollock roe is naturally salty, season at the very end!) If you prefer a spicier kick, you can add about 1/2 tablespoon of red pepper powder.
Step 10
Serve the delicious clear pollock roe stew hot with rice.
Step 11
The clean and refreshing broth, combined with the delightful pop of the roe, creates the ultimate rice accompaniment that will have you devouring your meal in minutes. It’s a satisfying and hearty meal!
