Savory and Tender Pollack Roe and Tofu Stew (Myeongnan-jeot Dubu Jjigae)
A Delicate and Flavorful Pollack Roe and Tofu Stew
Pollack roe is delicious as a simple side dish on its own, but we’ve transformed it into a wonderfully delicate and satisfying stew. This Myeongnan-jeot Dubu Jjigae offers a comforting taste that will have you reaching for more rice.
Ingredients- 1 medium potato
- 1/2 block firm tofu
- 1/2 onion
- 1 red chili pepper
- 2 green chili peppers (or Korean Cheongyang peppers for more heat)
- A small bunch of green onions (for garnish)
- A small piece of kabocha squash (optional, for added sweetness)
- A small piece of carrot (for color and texture)
- 1/2 Tbsp salted fermented shrimp (for seasoning)
- 70g pollack roe (membranes removed, roe only)
- 4 cups broth (anchovy-kelp broth or rice water)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Peel the potato and cut it into bite-sized pieces. Dice the tofu into similar-sized cubes. Slice the onion thinly, and cut the red and green chili peppers diagonally to add a touch of heat. Cut the kabocha squash and carrot into pieces roughly the same size as the potatoes. Gently remove the membrane from the pollack roe and separate the eggs. Finely chop the green onions for garnish.
Step 2
A good stew starts with a flavorful broth. In a pot, combine 4 cups of water with dried anchovies and kelp. Bring to a boil, then remove the kelp. Let it simmer over medium-low heat for about 10 minutes to extract the anchovy flavor. Strain the broth to obtain a clear liquid. Alternatively, you can use rice water for a milky, savory broth.
Step 3
Once the broth is simmering, add the firmer vegetables first: potatoes, carrots, and kabocha squash. These ingredients take a bit longer to cook, so adding them early ensures they become tender. Let them simmer for about 5 minutes until the potatoes begin to turn translucent.
Step 4
When the potatoes are halfway cooked, carefully add the tofu and sliced onions to the pot. Be gentle so the tofu doesn’t break apart. Continue to simmer until the onions become translucent and softened, infusing the broth with their natural sweetness.
Step 5
Now it’s time to season and finish the stew. Add the prepared pollack roe and salted fermented shrimp to adjust the taste. Salted fermented shrimp adds a deep umami flavor, while the pollack roe contributes its signature salty and rich taste. Finally, stir in minced garlic, and the diagonally sliced red and green chili peppers. Let it simmer for another moment. Just before turning off the heat, sprinkle the chopped green onions on top as a garnish. Your delicious Myeongnan-jeot Dubu Jjigae is ready to be enjoyed!
