Pollock Roe and Tofu Stew recipe - ingredients, nutrition and when to eat it
This spicy stew is made with salty pollock roe, soft tofu, and zucchini. It goes well with warm rice for lunch or dinner.
Seafood · 20 minutes to cook
Tips: Cut the pollock roe into bite-size pieces and add it once the broth starts to boil so it holds together.
Tips: Saltiness varies from roe to roe, so taste the stew before adjusting the seasoning at the end.
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Ingredients (1 serving)
- Salted pollock roe — 50 g
- Tofu — 100 g
- Korean zucchini — 0.3 pc
- Green onion — 0.2 pc
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Dried anchovies — 5 g
- Dried kelp — 2 g
- Water — 350 ml