Sculpin Roe Stew recipe - ingredients, nutrition and when to eat it
This spicy fish roe stew is enjoyed in winter. Sculpin meat, bouncy roe, radish, and tofu come together in a refreshing, mild broth.
This spicy fish roe stew is enjoyed in winter. Sculpin meat, bouncy roe, radish, and tofu come together in a refreshing, mild broth. It makes a warming dinner on a cold day.
Seafood · 35 minutes to cook
Tips: Sculpin roe can become firm if boiled too long, so add it after the broth comes to a boil.
Tips: Skim off the foam from the sculpin meat early on to keep the broth clean.
Tips: Add the sculpin and roe only after the radish is fully tender so its sweetness naturally infuses the broth.
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Ingredients (1 serving)
- Sculpin meat — 100 g
- Sculpin roe — 80 g
- Korean radish — 100 g
- Tofu — 80 g
- Green onion — 20 g
- Garlic — 1 tsp
- Red pepper flakes — 1 Tbsp
- Gochujang — 2 tsp
- Fish sauce — 1 tsp
- Water — 350 ml