Korean Pollack Roe Tofu Stew
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Myeongnan-dubu-jjigae is a Korean stew built around whole pollack roe simmered in anchovy and kelp stock.
Read more
As the broth comes to a boil, the roe gradually loosens and disperses into the liquid, releasing a briny, concentrated umami that permeates every ingredient in the pot. Using anchovy-kelp stock rather than plain water lets the oceanic character of the roe come through without competition. Firm tofu cut into one-centimeter slices absorbs the savory broth while holding its shape throughout cooking, unlike soft tofu which breaks apart. Red pepper flakes, minced garlic, and sliced green onion finish the stew with a clean, spicy edge. The grainy, textured bite of the intact roe kernels is what sets this stew apart from other Korean jjigae. Cooking time should be kept short: once the broth reaches a full boil, the heat is reduced immediately, because prolonged boiling dissolves the roe completely and erases the textural contrast. Spooning the broth and roe together over steamed rice and mixing it in is the most satisfying way to eat it.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 200g of firm tofu into 1cm slices and slice one stalk of green onion on the diagonal.
Keep 100g of whole pollack roe separate and handle it gently so the membrane does not tear before cooking.
- 2Control
Pour 400ml of anchovy broth into a pot and bring it to a strong boil over high heat.
Add 1 tablespoon of red pepper flakes only once the broth is bubbling, then stir until the color spreads evenly.
- 3Control
Add the tofu and reduce the heat to medium, then simmer for about 3 minutes.
When the edges of the tofu take on the red broth color, avoid stirring hard and gently shake the pot instead.
- 4Heat
Lay the whole pollack roe on top of the tofu and spoon hot broth over it.
As soon as the stew begins to boil again, lower the heat to low so the roe cooks without breaking apart.
- 5Control
Cook on low heat for about 2 more minutes, checking that the outside of the roe has firmed slightly.
Do not extend the simmer, because long boiling dissolves the roe and dulls the grainy texture.
- 6Finish
Add the sliced green onion and simmer for just 30 seconds, then taste the broth.
If the saltiness from the roe is enough, turn off the heat immediately and serve hot with steamed rice.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Myeongnan-dubu-jjigae infuses the broth with briny umami as pollack roe dissolves during boiling.
- Finish cue
- Add the sliced green onion and simmer for just 30 seconds, then taste the broth.
- Avoid this
- When the edges of the tofu take on the red broth color, avoid stirring hard and gently shake the pot instead.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 5 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Green Laver Soup (Seaweed Tofu Anchovy Broth)
Tofu, Green onion
Korean Spinach Soybean Paste Soup
Tofu, Green onion
Korean Shepherd's Purse Soup
Tofu, Green onion