Spicy and Flavorful Pollack Roe and Tofu Stew Recipe
Spicy and Flavorful Pollack Roe and Tofu Stew Recipe
Spicy and Refreshing Pollack Roe and Tofu Stew
Today, we’ve added a refreshing broth flavor with salted shrimp and low-sodium pollack roe for a rich umami taste, a fun variety of textures, and a satisfying meal. This portion is just right for two, and we finished every last drop of the soup! The refreshing broth makes it a perfect hangover cure. It’s not difficult, so follow along!
Tofu Stew Ingredients- 300g Tofu
- 2 strips Low-sodium White Pollack Roe
- 400ml Anchovy Broth
- 1/3 stalk Green Onion
- 2-3 Korean Chili Peppers
Tofu Stew Seasoning- 1/2 Tbsp Salted Shrimp (including liquid)
- 1/2 Tbsp Soup Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Red Pepper Flakes
- 1/2 Tbsp Salted Shrimp (including liquid)
- 1/2 Tbsp Soup Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Red Pepper Flakes
Cooking Instructions
Step 1
First, slice the tofu into approximately 1cm thick pieces. Tofu for stews should be firm to prevent it from breaking apart during cooking.
Step 2
Carefully remove the membrane from the pollack roe and slice it into pieces about a finger-joint in length. Avoid slicing it too finely, so you can enjoy the texture.
Step 3
Slice the green onion diagonally, similar to how you would place a tablespoon on its side. Using both the white and green parts is recommended.
Step 4
Wash the Korean chili peppers, remove the stems, and slice them diagonally, just like the green onion. Adjust the amount based on your preferred level of spiciness.
Step 5
In a ttukbaegi (earthenware pot) or a regular pot, combine the sliced tofu and 400ml of anchovy broth. (If you don’t have anchovy broth, rice water or plain water will also work.) Add 1/2 tablespoon of salted shrimp (including its liquid) and 1/2 tablespoon of soup soy sauce. Bring to a boil over high heat. The salted shrimp is key for adding a refreshing, umami flavor.
Step 6
Once the stew starts to boil vigorously, reduce the heat to medium. Add 1/2 tablespoon of red pepper flakes and 1/2 tablespoon of minced garlic. Let it simmer for about 2 minutes, allowing the tofu to soften and the flavors to meld. Be careful not to overcook, as the tofu can become mushy.
Step 7
After 2 minutes, add the prepared pollack roe, sliced Korean chili peppers, and green onions to the pot. Simmer for another 2 minutes. This brief simmer ensures the pollack roe is cooked without becoming tough.
Step 8
Finally, taste the stew. As the pollack roe cooks, it will turn white and release its delicious flavor, naturally seasoning the broth. If it’s not salty enough, add more soup soy sauce. If it’s too salty, add a little more broth or water to adjust. Remember that pollack roe can be quite salty, so it’s best to keep the initial broth seasoning slightly milder. Enjoy your meal!
