Pollock Roe, Soft Tofu, and Pumpkin Stew
Pollock Roe, Soft Tofu, and Pumpkin Stew
Pollock Roe, Soft Tofu, and Pumpkin Stew: The Perfect Hangover Cure When You Crave a Warm Broth
A clear, savory stew made with soft tofu, featuring a refreshing broth enhanced by the subtle spice of pollack roe and the sweetness of pumpkin.
Ingredients- 1 packet (approx. 300-400g) soft tofu
- 3.5 cups (approx. 700ml) water
- 1 piece (10x10cm) dried kelp
- 1-2 dried shiitake mushrooms (optional)
- 1/4 stalk green onion
- 1 bouillon cube (or anchovy-kelp broth)
- 2 servings (approx. 100-150g) low-sodium pollack roe
- 1/2 mini pumpkin (or 1/4 regular pumpkin)
- 1/8 head cabbage (approx. 100g)
- 1 Tbsp chili powder (gochugaru)
- 1 Tbsp minced garlic
- 1/2 Korean green chili pepper (or to taste)
- Soy sauce or salt to taste
Cooking Instructions
Step 1
First, let’s prepare the broth, which is the foundation of this stew’s flavor. In a pot, combine 3.5 cups of water, a piece of cleaned dried kelp, dried shiitake mushrooms (if using), and 1 bouillon cube. If you’re not using a bouillon cube, prepare 3.5 cups of anchovy-kelp broth. Bring to a boil over high heat, then immediately remove the kelp. Reduce heat to medium-low and simmer for another 5-10 minutes to deepen the flavor. You can also add the white parts of the green onion at this stage for extra aroma.
Step 2
Next, prepare the pumpkin. Wash the mini pumpkin thoroughly, remove the seeds, and cut it into bite-sized pieces (about 2-3cm), including the skin. Leaving the skin on adds a nice texture and color.
Step 3
Cut the cabbage into similar bite-sized pieces (leaf-sized). Soaking the cut cabbage in cold water for about 10 minutes and then rinsing it thoroughly under running water will make it crispier and cleaner tasting. Drain the water completely. If you don’t have cabbage, sliced onion can be used as a substitute.
Step 4
Once the prepared broth is boiling, add the sliced cabbage and pumpkin first. Let it simmer for about 5 minutes over medium heat until the vegetables are slightly tender.
Step 5
When the vegetables are somewhat cooked, add the soft tofu. You can add the tofu in one block and gently break it into 2-3 pieces with a spoon. Avoid stirring too vigorously to maintain the tofu’s delicate texture.
Step 6
Now it’s time to add the spicy element. Stir in 1 tablespoon of chili powder and 1 tablespoon of minced garlic. Let it simmer for another 1-2 minutes to allow the broth to develop a rich, red color.
Step 7
Remove the skin from the pollack roe, cut it into appropriate pieces (about 1-2cm), and add it to the pot. Pollack roe can become tough if overcooked, so it’s best to add it in the final stages and cook it only briefly.
Step 8
Finally, add the sliced Korean green chili pepper and green onion, and let it simmer for another moment. The green chili adds a nice kick, and the green onion contributes a refreshing aroma. Taste the stew and adjust the seasoning with soy sauce, salt, or salted shrimp if needed. Serve immediately while piping hot for the best flavor. You’ll find yourself finishing a bowl of rice in no time!
