Clear and Refreshing Zucchini, Tofu, and Pollack Roe Stew
A Simple Recipe for a Clean-Flavored Zucchini, Tofu, and Pollack Roe Stew
I really enjoy pollack roe (myeongran-jeot) and often keep it in my freezer to use as a cooking ingredient. Today, I decided to make a clear and refreshingly delicious stew with zucchini, tofu, and this pollack roe. It turned out to be a simple and satisfying stew perfect for a weeknight dinner. The subtle brininess of the pollack roe, the sweetness of the zucchini, and the soft texture of the tofu create a wonderful harmony. This stew is easy enough for beginners and packed with flavor!
Stew Ingredients- 1/2 zucchini
- 300g firm tofu
- 1-2 pollack roe (myeongran)
- 1 chili pepper (e.g., Cheongyang chili)
- 1,000ml water
- 1 broth packet (anchovy or kelp based)
- 2 handfuls of green onions
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Begin by pouring 1,000ml of water into a pot. Add one broth packet (anchovy or kelp based) and simmer for about 10-15 minutes to create a flavorful broth. While the broth is simmering, you can prepare the other ingredients to save time.
Step 2
Wash the zucchini thoroughly, then slice it into half-moon shapes about 0.5cm thick. Slicing them to this thickness will prevent them from becoming too mushy during cooking.
Step 3
Cut the tofu into bite-sized cubes, approximately 2cm each, suitable for adding to the stew. Using firm tofu will help it maintain its shape better while simmering.
Step 4
Rinse the pollack roe gently before cooking. Carefully slice it into segments, about 2-3cm in length, being careful not to burst the membrane. This size is easy to eat and looks appealing.
Step 5
Finely chop one chili pepper (like a Cheongyang chili) after removing the stem. This will add a pleasant spicy kick to the stew. If you enjoy more heat, feel free to add two peppers.
Step 6
Once the broth is ready, remove and discard the broth packet. Add the sliced zucchini and 1 tablespoon of minced garlic to the pot. The garlic will infuse the broth with its aromatic flavor.
Step 7
Now, let’s season the stew. Add 1 tablespoon of soy sauce for soup (or adjust regular soy sauce to your taste) and 2 tablespoons of fish sauce or anchovy extract. This will enhance the savory depth of the pollack roe. If you don’t have fish sauce or anchovy extract, you can substitute with more soy sauce or even a dash of fish sauce.
Step 8
Bring the stew to a boil, then add the cubed tofu and the sliced pollack roe. Let it boil over high heat until it starts simmering, then reduce the heat to medium. Simmer gently, as overcooking the pollack roe can make it tough. Watch for the pollack roe to cook through.
Step 9
When the pollack roe is nearly cooked, add the chopped chili pepper. Allow it to simmer for another 1-2 minutes to let the spicy aroma infuse the broth. Avoid boiling for too long after adding the chili to maintain its vibrant color.
Step 10
Finally, add the diagonally sliced green onions. Cook just until the green onions are slightly tender, about another minute or so. The fresh fragrance of the green onions will elevate the overall flavor of the stew.
Step 11
Serve hot with a bowl of rice! Your delicious and refreshing zucchini, tofu, and pollack roe stew is ready. A spoonful of this stew with a bowl of rice makes for a wonderfully satisfying meal.
