Spicy and Refreshing Pollock Roe Soybean Paste Stew (Eolgarin Doenjang Guk)
Spicy and Refreshing Pollock Roe Soybean Paste Stew (Eolgarin Doenjang Guk)
Sumine Banchan Style Pollock Roe Soybean Paste Stew Recipe
This recipe for pollack roe soybean paste stew is perfect for relieving a hangover and soothing your stomach. Enjoy a hearty meal with freshly cooked rice.
Main Ingredients- 300g blanched pollack roe (about one pack)
- 1/2 medium onion
- 1/2 stalk green onion
- 1 Korean green chili pepper
- 1/2 Korean red chili pepper
- 5 cups rice water (approx. 1L)
- 1/3 zucchini
Seasoning- 2 tsp soybean paste
- 1 tsp red pepper paste
- 1 tsp minced garlic
- 2 tsp soybean paste
- 1 tsp red pepper paste
- 1 tsp minced garlic
Cooking Instructions
Step 1
I bought a generous pack of pollack roe. This amount is enough to make soybean paste stew twice.
Step 2
Rinse the prepared pollack roe thoroughly. Then, soak it in water with 1 tablespoon of vinegar for about 10 minutes to remove any impurities. This step ensures the pollack roe is clean and fresh.
Step 3
Blanch the washed pollack roe in boiling water for about 2 minutes. Be careful not to overcook it, as it can become mushy.
Step 4
Remove the blanched pollack roe from the water and place it in a colander to drain. This helps prevent the stew from becoming cloudy.
Step 5
Pour about 2/3 of the rice water into a pot. Add dried kelp and a few dried anchovies to create a flavorful broth. Rice water adds a rich and savory depth to the stew.
Step 6
Cover the pot and boil over high heat for about 20 minutes to allow the flavors from the kelp and anchovies to fully infuse into the water. This process creates a delicious broth base.
Step 7
While the broth is simmering, prepare the pollack roe. In a separate bowl, combine the blanched pollack roe with 2 teaspoons of soybean paste, 1 teaspoon of red pepper paste, and 1 teaspoon of minced garlic. Gently mix and marinate the pollack roe. Ensuring the seasoning is evenly distributed is key.
Step 8
Thinly slice the onion. Chop the green onion diagonally. Cut the zucchini into quarters and then into bite-sized pieces. Finely chop the Korean green and red chili peppers. The vibrant colors not only enhance the stew’s appearance but also add to its flavor.
Step 9
Once the broth is ready, remove the kelp and anchovies from the pot. Add the marinated pollack roe, along with the sliced zucchini, onion, green onion, and Korean green chili peppers. Taste and adjust the amount of soybean paste as needed, considering the saltiness of the pollack roe itself.
Step 10
When the zucchini becomes translucent and tender, turn off the heat. Finally, add the chopped Korean red chili peppers. The aroma and color of the red chili peppers will complete this delicious soybean paste stew. Serve immediately for the best taste.
