Korean Pollack Roe Tofu Stew
Myeongnan jjigae features whole pollack roe (mentaiko) simmered in anchovy broth, where the roe gradually breaks apart and disperses its briny, umami-rich flavor throughout the stew. Tofu absorbs the savory liquid, and red pepper flakes plus green onion add color and mild spice. The grainy texture of the roe sets this stew apart, and spooning the broth over steamed rice is the best way to enjoy it.
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Instructions
- 1
Bring anchovy broth to a boil and add red pepper flakes.
- 2
Add tofu and simmer.
- 3
Add pollack roe and heat through.
- 4
Add green onion; adjust seasoning with salt.
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