Dried Pollock and Fermented Soybean Stew recipe - ingredients, nutrition and when to eat it
This hearty winter stew is made with dried pollock, cheonggukjang (fermented soybean paste), and tofu.
This hearty winter stew is made with dried pollock, cheonggukjang (fermented soybean paste), and tofu. The mild, savory flavor of the pollock pairs well with the deep aroma of cheonggukjang, making it a great match for rice. It’s especially comforting as a warm dinner on a chilly day.
Soups & stews · 25 minutes to cook
Tips: Simmer cheonggukjang over medium-low heat to bring out its savory aroma, rather than boiling it hard for a long time.
Tips: Saltiness varies by brand, so taste it first and add a little salt only if needed.
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Ingredients (1 serving)
- Cheonggukjang (fermented soybean paste) — 60 g
- Shredded Dried Pollock — 20 g
- Tofu — 0.3 block
- Radish — 50 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 0.5 tsp
- Korean chili flakes — 0.5 tsp
- Water — 350 ml