Spicy Pollack Roe Stew (Myeongranjeot Al-tang): A Rice-Stealing Recipe!
Clear and Refreshing Pollack Roe Stew
A flavor that calls for rice! The broth is incredibly refreshing~! This recipe will guide you to make a delicious and revitalizing pollack roe stew, perfect for any meal.
Main Ingredients
- 1 piece of radish (approx. 150g)
- 1 handful of dried anchovy powder (or 5-7 dried anchovies for broth)
- 1/2 block of firm tofu (cut into neat pieces)
- 1/4 onion (thinly sliced)
- 1 small piece of carrot (about 2cm, thinly sliced)
- 1/2 king oyster mushroom (sliced)
- 7 pollack roes (membranes removed, roe sacs only)
Seasoning
- 1.5 Tbsp minced garlic
- 1/2 Tbsp soybean paste (Doenjang)
- 1/2 Tbsp sesame oil
- 1.5 Tbsp minced garlic
- 1/2 Tbsp soybean paste (Doenjang)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
To keep the radish fresh for a long time, wrap it tightly in plastic wrap, then cover with paper. Store it in the vegetable drawer of your refrigerator. This method helps maintain its crispness and prevents it from becoming mushy.
Step 2
Prepare one piece of radish (about 150g). Slice it to about 2cm thickness, then cut these slices thinly (flatter). This shape helps the radish release its flavor into the broth more effectively.
Step 3
For a clear and deep broth flavor, prepare a handful of dried anchovy powder. (Alternatively, you can use 5-7 dried anchovies for making broth. If using whole anchovies, remove their guts and heads beforehand.)
Step 4
Pour 1 liter of water into a pot, add the sliced radish, and bring it to a boil over high heat. Let it simmer until the radish becomes translucent and tender, creating a clear broth.
Step 5
Slice the 1/2 block of firm tofu into neat, flat pieces, about 1.5-2cm thick, suitable for the stew. Handle the tofu gently to prevent it from breaking apart.
Step 6
Thinly slice the 1/4 onion. Slice the 2cm piece of carrot thinly. Slice the 1/2 king oyster mushroom into bite-sized pieces. Feel free to add other vegetables according to your preference.
Step 7
Once the radish has infused its flavor and the broth is clear, add the prepared onion, carrot, king oyster mushroom, and tofu. Also, add 1.5 tablespoons of minced garlic. Let these ingredients simmer until cooked through.
Step 8
Now it’s time to add the 7 pollack roes. It’s best to remove the thin membrane surrounding the roe and use only the roe sacs for a tender texture. Avoid overcooking the pollack roe once added.
Step 9
When the stew comes to a rolling boil with all the ingredients combined, reduce the heat to medium-low. Continuously boiling over high heat can make the pollack roe rubbery.
Step 10
Dissolve 1/2 tablespoon of soybean paste (Doenjang) into the broth. Soybean paste adds a savory depth and helps to neutralize any potential fishiness from the pollack roe. Ensure it’s well dissolved without lumps.
Step 11
If you prefer a spicy kick, you can add a pinch of red pepper flakes at this stage. Adjust the amount to your liking.
Step 12
Finally, taste the broth and adjust the seasoning with salt or soy sauce if needed. Turn off the heat and drizzle in 1/2 tablespoon of sesame oil for a nutty aroma. Enjoy your delicious stew!
