Korean Dried Pollack Stew
Quick answer
- Total time
- 55 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Dried pollack strips, tofu and eggs make up nearly the whole list.
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The pollack toasts in sesame oil for two or three minutes, until it smells nutty, and only then does the water go in. The broth stays clear, but that toasting keeps it from tasting thin. Beaten egg poured into the boiling broth spreads into fine threads.
Ingredients
Instructions
- 1
Briefly soak 80g dried pollack strips in cold water just until pliable, not soggy.
Squeeze them firmly by hand to remove excess moisture, then cut the strips into even 3 to 4cm pieces.
- 2
Cut 200g tofu into 1.5cm cubes and beat 2 eggs until the whites and yolks are evenly blended.
Keep the tofu separate so it can go in gently without breaking apart.
- 3
Add 1 tablespoon sesame oil and 1 tablespoon minced garlic to a pot and warm over medium heat.
When the garlic smells fragrant but has not browned, add the prepared pollack strips.
- 4
Stir-fry the pollack for 2 to 3 minutes to build a nutty roasted aroma.
If the strips start sticking to the bottom, lower the heat slightly and keep stirring rather than adding extra liquid yet.
- 5
Pour in 500ml water and bring it to a strong boil over high heat.
Add the tofu gently, then reduce to medium heat and simmer about 3 minutes until the broth looks clear and savory.
- 6
With the broth still boiling, pour in the beaten eggs slowly in a circular motion.
Do not stir for about 20 seconds so fine ribbons can set, then season with salt and serve hot.
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