Korean Dried Pollack Stew
Hwangtae jjigae is a minimalist stew built from just three main ingredients: dried pollack strips, tofu, and eggs. Toasting the pollack in sesame oil before adding water draws out a deep, nutty aroma that forms the backbone of the broth. Tofu provides a soft contrast, and beaten eggs swirled into the simmering liquid create silky ribbons throughout. With so few ingredients, this is an accessible dish that comes together quickly when the pantry is sparse.
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Instructions
- 1
Soak the dried pollack strips in water until softened, then squeeze out excess water.
- 2
Stir-fry garlic and softened pollack in sesame oil.
- 3
Add water, bring to a boil, then add tofu.
- 4
Swirl in beaten egg and season with salt.
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