Savory Pollack Roe and Bean Sprout Stew (Tkbaegi)
Super Simple Bean Sprout and Pollack Roe Stew (Tkbaegi) Recipe
Wow, this is so refreshing and savory! The pollack roe is delicious with a rich, salty flavor, and the broth is clean and tasty. It’s incredibly easy to make. Enjoy this simple yet satisfying stew!
Ingredients
- Bean sprouts 200g
- Dried kelp (dashima) 1 piece
- Dried anchovies for broth 1 handful
- Pollack roe (baekmyeongnan) 4 slices (or 1-2 strings of myeongnan-jeot)
- Onion 1/2
- King oyster mushroom 1/8
- Pepper 1 (e.g., chili pepper or bell pepper)
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly under running water. If you like, trim off any roots or blemishes for a cleaner taste and appearance.
Step 2
In a ttukbaegi (Korean earthenware pot), add 4 cups of water (using a standard mug as a measure), filling it about two-thirds full. Add the piece of dried kelp and a handful of dried anchovies for broth. This step creates a flavorful and refreshing base for your stew.
Step 3
Once the water comes to a boil, remove the kelp. Then, add the washed bean sprouts to the ttukbaegi. Cover the pot and let it simmer for about 5-7 minutes, or until the bean sprouts are tender. Be careful not to overcook them, as they can become mushy.
Step 4
While the broth is simmering, prepare the other ingredients. Thinly slice the onion. Slice the king oyster mushroom into thin strips. Slice the pepper diagonally (you can use a chili pepper for spice or a bell pepper for color). If using seasoned pollack roe (myeongnan-jeot), carefully remove the membrane and separate the roe, or cut the pre-portioned pollack roe into bite-sized pieces.
Step 5
Once the bean sprouts are cooked to your liking, gently add the sliced vegetables (onion, mushroom, pepper) and the prepared pollack roe to the ttukbaegi. Stir everything together carefully. Simmer for another 2-3 minutes, just until the pollack roe is heated through. Avoid vigorous stirring, which can break apart the roe.
Step 6
Finally, taste the broth and adjust the seasoning if needed. Since the pollack roe is naturally salty, you might not need any extra salt. If you prefer it saltier, add a tiny pinch of salt or a dash of soup soy sauce. Your delicious Bean Sprout and Pollack Roe Stew is now ready to be enjoyed!
