mild korean stew made with seasoned pollack roe.
seasoned pollack roe stew
ingredients:
(7) oz. seasoned pollack roe (myeong-rarn-jeot)
- you can find seasoned pollack roe in the frozen section of any asian grocery stores.
(1/2) small korean or daikon radish (approx. 2" in diameter, 2" long)
(1/2) medium onion
(1/2) medium zucchini
(1/4) block of firm tofu
(3) green onion, chopped
(1) Tbsp. sesame oil
(2) tsp. coarse korean hot pepper powder
(4) cups water
(1) tsp. minced garlic
(1) egg, beaten
salt and pepper to taste
direction:
1. slice (1/2) small korean (or daikon) radish and (1/2) medium onion into thin squares (approx. 3/4" x 3/4" x 1/8").
2. cut (1/4) block of firm tofu and (1/2) medium zucchini into 3/4" x 3/4" x 3/4" cubes.
3. cut (7) oz. seasoned pollack roe into approx. 3/4" chunks and chop (3) green onions.
4. heat a pan on medium heat, drizzle (1) Tbsp. sesame oil, add sliced radish and (2) tsp. coarse korean hot pepper powder and cook for about 3 min. then add onion and cook for another 2-3 min.
5. add (4) cups water in to the pan and slowly bring to a boil. then add zucchini, tofu, seasoned pollack roe and (1) tsp. minced garlic.
6. let it cook on medium heat for about 10 min. or until pollack roes turn pale pink and zucchini cubes are cooked.
7. stir in (1) beaten egg and cook another 2-3 min until the egg is cooked. season with salt and pepper as necessary.
- seasoned pollack roe is already salty, so you may or may not need extra seasoning.
8. turn off the heat, add chopped green onion and serve with a bowl of rice while hot.
yield: 4 servings