Pollock Roe and Tofu Stew
A clean, refreshing tofu stew simmered with salted pollock roe. Anchovy-kelp broth, silky tofu, and bursts of roe come together beautifully.
Ingredients
Ingredients
- Salted pollock roe3 sacs
- Tofu1/2 block
- Zucchini1/4
- Onion1/2
- Green oniona little
- Cheongyang chilia little
- Red chilia little
- Anchovy-kelp broth650ml
- Soju1 tbsp
- Salta pinch
Directions
- 1
Simmer anchovies and kelp in 650ml of water for 15 minutes to make the broth.
- 2
Cut the zucchini into bite-size pieces.
- 3
Slice the onion.
- 4
Slice the green and red chilies on the diagonal.
- 5
Cut the pollock roe into bite-size pieces and slice the tofu as well.
- 6
Add the zucchini and onion to the broth first and bring to a boil.
- 7
When the zucchini and onion are half-cooked, add the tofu and roe. Do NOT stir after adding the roe — stirring makes the eggs spill out.
- 8
Add 1 tbsp of soju (or cooking wine) to cut any fishy taste.
- 9
Let it boil without stirring until the roe is fully cooked through.
- 10
Once the roe is cooked, add the green onion and chilies, bring to one more quick boil, and finish. Adjust with salt to taste.
Tips
The key is not stirring after adding the roe, so the eggs stay intact and the broth stays clear. The roe is salty, so add salt only sparingly at the end.