Clear and Refreshing Pollack Roe Soup Stew (Myeongranjeot Gukjjigae)
Myeongranjeot Gukjjigae Recipe Made with White Pollack Roe
This Myeongranjeot Gukjjigae, made with white pollack roe, offers a clean and comforting taste that will soothe your soul. The combination of the mild flavor of the pollack roe and the freshness of the vegetables creates an exquisite umami. Its clear and refreshing broth is perfect for relieving a hangover or serving as a hearty meal. This detailed guide is designed for even beginner cooks to follow with ease!
Main Ingredients- 3 White Pollack Roe (Roe sac and membrane removed)
- 2 Dried Shiitake Mushrooms
- 1/4 block Firm Tofu (Cut into bite-sized cubes)
- 1/4 Zucchini (Sliced into half-moons)
- 1/2 pack Enoki Mushrooms (Trimmed at the base and separated)
- 1/2 Red Chili Pepper (Diagonally sliced)
- 1 Green Chili Pepper (Diagonally sliced, adjust for spiciness)
- Small bunch Green Onion (Finely chopped)
Cooking Instructions
Step 1
First, soak the dried shiitake mushrooms in lukewarm water until softened. Lightly rinse the white pollack roe under running water and carefully remove the outer membrane. Gently cut the roe into 3-4 cm lengths, being careful not to break it apart. Place the rehydrated shiitake mushrooms (sliced after removing stems), sliced zucchini, and prepared pollack roe into a pot. Add enough water to generously cover the ingredients and begin cooking over medium heat. As it comes to a boil, skim off any foam that rises to the surface; this will make the broth clearer and more refreshing.
Step 2
Once the broth starts boiling, add the cubed firm tofu, diagonally sliced red and green chili peppers, and finely chopped green onion. Also, add 1/3 Tbsp of minced garlic at this stage to enhance the flavor. Continue to simmer over medium heat rather than high, allowing the ingredients to meld together.
Step 3
The Myeongranjeot Gukjjigae is now simmering beautifully, with steam rising and bubbles gently cooking the ingredients. Allow it to simmer sufficiently for the natural flavors of the ingredients to infuse into the broth.
Step 4
Finally, add the separated enoki mushrooms (after trimming the base) and simmer for another moment to finish. Enoki mushrooms can become mushy if overcooked, so cook them briefly after adding. This recipe relies on the natural saltiness of the pollack roe for seasoning. However, if you find the taste is not quite right, you can add a pinch of salt to adjust. Enjoy your refreshing and clear Myeongranjeot Gukjjigae!
