Spicy Pollack Roe Stew: A Savory and Zesty Rice Thief!
Spicy Pollack Roe Stew: A Savory and Zesty Rice Thief!
Pollack Roe Stew: A Deliciously Salty and Spicy Soup that Stimulates Your Appetite!
When you have plenty of pollack roe at home, make this hearty and delicious stew to enjoy it all at once. It’s the perfect ‘rice thief’ that pairs incredibly well with a spoonful of rice. The spicy yet savory umami flavor of the pollack roe makes this stew a delightful dish for the whole family.
Main Ingredients- 4 fresh pollack roe
- 4 cups anchovy broth
- 50g radish (mu)
- A little green onion (daepa)
- 1/2 Korean green chili pepper (cheongyang-gochu)
Seasoning Ingredients- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 tsp Gochujang (Korean chili paste)
- 1 tsp Fish sauce (myeolchi aekjeot)
- 1/2 Tbsp Soy sauce for soup (guk-ganjang)
- 1/2 Tbsp Minced garlic
- 2 Tbsp Cooking wine (mirin/masool)
- A pinch of black pepper
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 tsp Gochujang (Korean chili paste)
- 1 tsp Fish sauce (myeolchi aekjeot)
- 1/2 Tbsp Soy sauce for soup (guk-ganjang)
- 1/2 Tbsp Minced garlic
- 2 Tbsp Cooking wine (mirin/masool)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the radish (mu) which will add a refreshing taste to the stew. Wash the radish, peel it, and then slice it into bite-sized, thin pieces suitable for a stew. Avoid slicing them too thin, as they might fall apart during cooking. Aim for a moderate thickness.
Step 2
Next, chop the green onions (daepa) for color and aroma, and the Korean green chili peppers (cheongyang-gochu) for a spicy kick. Slice the green onions diagonally into large pieces, and thinly slice the chili peppers, optionally removing the seeds if you want to control the heat level. This makes the stew more flavorful and visually appealing.
Step 3
In a small bowl, combine all the seasoning ingredients: gochugaru (chili flakes), gochujang (chili paste), fish sauce, soy sauce for soup, minced garlic, cooking wine, and black pepper. Mix them well and let them sit for about 10 minutes. This step allows the seasonings to bloom, ensuring a richer and more integrated flavor in the stew.
Step 4
Now, get your stew pot ready. Pour 4 cups of the prepared savory anchovy broth into the pot. If you don’t have anchovy broth, a dashima (kelp) broth or rice water would also work well as a base.
Step 5
Once the broth starts to boil, add the sliced radish (mu) to the pot. Adding the radish first allows it to soften and release its refreshing flavor into the broth, creating a cleaner base for the stew.
Step 6
After the radish has cooked slightly, stir in the pre-mixed seasoning paste. Ensure the seasonings are evenly distributed throughout the broth. Cover the pot and let it simmer over medium heat for about 10 minutes, or until the radish becomes translucent and tender. This simmering time helps the radish absorb the savory flavors.
Step 7
Once the radish is nicely softened, it’s time to add the star ingredient: the pollack roe. You can add the pollack roe whole, or slice it into manageable pieces before adding. Keeping them whole helps maintain their shape during cooking, preventing the roe from breaking apart too much.
Step 8
Continue to simmer the stew after adding the pollack roe. Avoid overcooking the roe, as it can become tough. Cook just until the roe plumps up and its exterior turns white, which usually takes about 3-5 minutes. You want it to be perfectly cooked, tender, and flavorful.
Step 9
When the pollack roe is almost cooked, add the sliced green onions and Korean green chili peppers to the pot. This is the time to taste the stew and adjust the seasoning if needed. If it’s not salty enough, add a little more soy sauce for soup or fish sauce.
Step 10
Finally, let it simmer for another minute until the added vegetables are tender. Your delicious pollack roe stew is now complete! Serve it hot over a bowl of rice and enjoy the rich, spicy, and savory broth that will surely make you reach for more rice.
