Pollock Roe Kimchi Stew recipe - ingredients, nutrition and when to eat it
This stew simmers well-ripened kimchi with salted pollock roe and tofu. The kimchi’s tangy flavor pairs with the roe’s savory saltiness and little pops of…
This stew simmers well-ripened kimchi with salted pollock roe and tofu. The kimchi’s tangy flavor pairs with the roe’s savory saltiness and little pops of texture, making it great with rice. It’s especially nice on a chilly evening or for lunch when you’re craving a spicy, warming broth.
Soups & stews · 25 minutes to cook
Tips: Saltiness varies by brand, so wait until the end to taste before adding soy sauce or salt.
Tips: If you add the salted pollock roe too early, it can break apart and cloud the broth. Add it with the tofu and simmer gently.
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Ingredients (1 serving)
- Aged Kimchi — 100 g
- Salted Pollock Roe — 45 g
- Tofu — 100 g
- Green Onion — 15 g
- Garlic — 3 g
- Korean Red Pepper Flakes — 3 g
- Sesame Oil — 5 ml
- Water — 350 ml