Spicy Pollack Roe and Bean Sprout Casserole: Restaurant-Quality at Home!
Spicy Pollack Roe and Bean Sprout Casserole: Restaurant-Quality at Home!
Make Delicious Pollack Roe and Bean Sprout Casserole at Home That’s Better Than Takeout!
This spicy pollack roe and bean sprout casserole, which is incredibly delicious when ordered for delivery, can now be made in your own kitchen! It’s just as tasty as the restaurant version and incredibly satisfying.^^
Main Ingredients- 300g pollack roe or cod roe (use fresh, plump roe)
- 1 bag bean sprouts (approx. 200g, crispness is key)
- 1/2 onion (thinly sliced)
- 1/2 stalk green onion (sliced diagonally)
- 1 Tbsp minced garlic (for enhanced flavor)
Seasoning Mix- 1 Tbsp tuna extract (secret to umami!)
- 4 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp doenjang (Korean soybean paste, for depth)
- 4 Tbsp soy sauce
- 2 Tbsp mirin (rice wine, to remove odor and add flavor)
- 1 Tbsp sugar (adjust sweetness)
Slurry- 1 Tbsp cornstarch or potato starch
- 2 Tbsp water (mix well to avoid lumps)
- 1 Tbsp tuna extract (secret to umami!)
- 4 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp doenjang (Korean soybean paste, for depth)
- 4 Tbsp soy sauce
- 2 Tbsp mirin (rice wine, to remove odor and add flavor)
- 1 Tbsp sugar (adjust sweetness)
Slurry- 1 Tbsp cornstarch or potato starch
- 2 Tbsp water (mix well to avoid lumps)
Cooking Instructions
Step 1
First, thoroughly wash the bean sprouts and drain them. Bring water to a rolling boil, add the bean sprouts, and blanch for exactly 40 seconds! Boiling them for too long will lose their crispiness, so be mindful. Immediately rinse the blanched bean sprouts under cold water to cool them down, then drain thoroughly.
Step 2
Thinly slice the onion and slice the green onion diagonally into large pieces. Rinse the pollack roe or cod roe cleanly. Pre-slicing your ingredients will make the cooking process much smoother.
Step 3
Heat a wide pan over medium-high heat and add about 2 tablespoons of cooking oil. Add the sliced onions and stir-fry quickly for about 1 minute until they become translucent, releasing their aroma. Next, add the green onions and minced garlic, and stir-fry for another 30 seconds to bring out the fragrant garlic aroma.
Step 4
Reduce the heat to medium-low. Add the seasoning ingredients one by one: 1 Tbsp tuna extract, 1 tsp doenjang, and 4 Tbsp gochugaru. Stir-fry carefully to prevent burning, ensuring the seasonings blend well with the ingredients for about 1 minute.
Step 5
Pour in 200ml of water (about 1 paper cup) and stir well to dissolve the seasonings. Bring to a boil over high heat, then let it simmer until the sauce slightly reduces, for about 2-3 minutes.
Step 6
Spread the prepared 300g of pollack roe or cod roe evenly in the pan. Avoid stirring too much at this stage, as it can break the roe. Cook over medium heat for 3-4 minutes without stirring. It’s important to cook just until the roe turns opaque and is lightly cooked.
Step 7
Now, add the remaining seasoning ingredients: 4 Tbsp soy sauce, 2 Tbsp mirin, and 1 Tbsp sugar, and mix well. Add the blanched bean sprouts and the slurry (1 Tbsp starch + 2 Tbsp water). Stir quickly and cook for another minute until the sauce thickens to a desirable consistency. Your delicious pollack roe and bean sprout casserole is ready! You can add an extra 1/2 Tbsp of minced garlic if you like.
