Hairtail Innards Stew recipe - ingredients, nutrition and when to eat it
This local-style stew gets its savory seasoning from fermented hairtail innards, with tofu and zucchini simmered until bubbling.
This local-style stew gets its savory seasoning from fermented hairtail innards, with tofu and zucchini simmered until bubbling. Its salty, savory flavor pairs nicely with the gentle sweetness of the vegetables, making it a great match for rice. Serve it warm for a hearty lunch or dinner.
Seafood · 20 minutes to cook
Tips: Saltiness varies by brand of fermented hairtail innards, so start with a little and adjust the seasoning after the stew simmers.
Tips: After adding the tofu, stir gently so it doesn't break apart.
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Ingredients (1 serving)
- Hairtail fish jeotgal — 1 tsp
- Tofu — 0.3 block
- Korean zucchini — 0.3 pc
- Water — 1.5 cup
- Green onion — 0.2 stalk
- Garlic — 1 clove
- Red chili pepper — 0.3 pc
- Korean red pepper flakes — 0.5 tsp