Spicy and Savory Zucchini and Pollack Roe Stir-fry (Jjageuli)
Spicy and Savory Zucchini and Pollack Roe Stir-fry (Jjageuli)
Easy Zucchini Recipe, Delicious Zucchini and Pollack Roe Jjageuli, Rice Thief Side Dish
Create a special meal with zucchini bought affordably at the market! ‘Zucchini and Pollack Roe Jjageuli’ boasts a fantastic harmony of zucchini and pollack roe, offering a unique charm distinct from stews or braised dishes. With simple ingredients, you can achieve a magnificent flavor, making this a special recipe you’ll want to make often. Experience the magical taste that makes a bowl of rice disappear in an instant. Shall we begin?
Main Ingredients- 1/3 zucchini (approx. 120g)
- 1/4 onion (approx. 70g)
- 2 strings of pollack roe
- 15cm long green onion
- 1 shiitake mushroom
- 1 Korean chili pepper
Seasoning Ingredients- 1 coin stock cube (or 100ml anchovy-kelp broth)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp tuna extract (or soy sauce for soup)
- 1.5 Tbsp grapeseed oil
- 1 Tbsp minced garlic
- 0.5 Tbsp sesame oil
- 100ml water
- 1 coin stock cube (or 100ml anchovy-kelp broth)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp tuna extract (or soy sauce for soup)
- 1.5 Tbsp grapeseed oil
- 1 Tbsp minced garlic
- 0.5 Tbsp sesame oil
- 100ml water
Cooking Instructions
Step 1
Zucchini is a healthy vegetable representing summer, rich in carotene which is good for eye health, and being a low-calorie food, it’s a guilt-free ingredient for diets. It’s a valuable food that energizes our bodies with its abundant fiber, vitamins, and minerals.
Step 2
Slice the zucchini into 0.5cm thick half-moons. Slice the onion into pieces similar in size to the zucchini. Lightly wash the shiitake mushrooms under running water, pat them dry with a kitchen towel, and slice them thinly. Finely chop the pollack roe after removing the membrane. Thinly slice the Korean chili pepper. (If you prefer spicier, you can leave the seeds in.)
Step 3
Heat 1.5 Tbsp of grapeseed oil in a pot. Add the minced garlic and sliced green onion and stir-fry over medium-low heat until fragrant. Once the green onion aroma is released, add the zucchini and onion and stir-fry until they soften slightly.
Step 4
Pour in 1 coin stock cube and 100ml of water into the stir-fried vegetables and mix well. Bring to a boil over high heat, then add 1 Tbsp of gochugaru and dissolve it thoroughly to avoid clumps.
Step 5
Once the liquid boils, reduce the heat to medium-low. Add 1 Tbsp of tuna extract to season. If you don’t have tuna extract, you can use soup soy sauce or a fish sauce, or for a milder flavor, use salted shrimp.
Step 6
Check if the zucchini is tender. Then, add the prepared chopped pollack roe and stir-fry quickly. Avoid overcooking, as the pollack roe can break apart. Finally, drizzle with 0.5 Tbsp of sesame oil for added aroma. Your delicious Zucchini and Pollack Roe Jjageuli is ready!
Step 7
Just by adding pollack roe, the savory and nutty umami flavor is enhanced, making it truly delicious. Served over rice like a donburi, it’s a dish that makes a bowl of rice disappear instantly. It’s truly a ‘rice thief’!
Step 8
This jjageuli is also great for using up leftover vegetables from the refrigerator. Zucchini, onions, potatoes – any vegetable works well, but the savory flavor of the pollack roe is what makes it truly special. Following the recipe I’ve shared today, be sure to make this delicious Zucchini and Pollack Roe Jjageuli that the whole family can enjoy!
