Yanbian Pollack Roe
Soybean Paste Stew

A warm, comforting winter classic from Yanbian, this stew features tender pollack, savory roe, and hearty vegetables in a rich soybean paste broth.

Ingredients

• 500 g fresh pollack
• 200 g pollack roe
• 200 g bean sprouts
• 100 g tofu
• 1 onion
• 2 green chili peppers
• 2 red chili peppers
• 3 tbsp soybean paste
• 1 tbsp Korean chili paste
• 1 tbsp coarse chili powder
• 2 tbsp light soy sauce
• 1 tbsp cooking wine
• 1 piece ginger
• 2 stalks green onion
• to taste fresh cilantro

Instructions

1. 1Start the seasoning sauce

   

   Begin preparing the rich seasoning base by measuring coarse chili powder into a small bowl. This will later be combined with soy sauce, cooking wine, and soybean paste to create the foundational flavor of the stew.

   Tip: Adjust the amount of coarse chili powder according to your preferred spice level.
2. 2Prepare the sauce base

   

   In a small bowl, combine coarse chili powder, light soy sauce, cooking wine, Korean chili paste, a generous amount of soybean paste, and Changbai Mountain spring water. Stir well until the soybean paste is fully incorporated into the liquid to create a rich, savory seasoning base for the stew.

   Tip: Ensure the soybean paste is thoroughly dissolved so the flavor distributes evenly throughout the broth during cooking.
3. 3Add the pollack

   

   Carefully place the fresh pollack pieces over the base layer of bean sprouts in the clay pot. Layering the ingredients this way allows the fish to steam gently and absorb flavors from the bottom up.

   Tip: Ensure the pollack pieces are cut into uniform sizes so they cook evenly.
4. 4Add aromatics and roe

   

   Layer fresh ginger slices and the pollack roe directly on top of the fish in the pot. The ginger helps neutralize any fishy odors, while the roe adds a rich, savory dimension to the bubbling stew.

   Tip: Using fresh ginger is essential for balancing the strong seafood flavors in the broth.
5. 5Add chili peppers

   

   Carefully arrange the sliced green and red chili peppers on top of the fish and onions in the clay pot. The peppers will infuse the broth with a subtle heat and add vibrant color to the dish.

   Tip: For a milder flavor, you can remove the seeds from the chili peppers before slicing them.
6. 6Pour in the sauce

   

   Pour the well-mixed soybean and chili seasoning sauce evenly over the layered fish, vegetables, and aromatics. Add enough water to create a rich broth, then prepare to bring the pot to a boil.

   Tip: Pour the sauce slowly over the top ingredients so they get coated before the liquid settles to the bottom.
7. 7Add tofu pieces

   

   Once the stew is boiling, gently add the sliced tofu pieces. Allow them to simmer in the rich, savory broth so they absorb all the delicious flavors of the soybean paste and fish.

   Tip: Add the tofu gently to prevent it from breaking apart during the boiling process.
8. 8Garnish with fresh cilantro

   

   Finish the dish by topping the boiling stew with a handful of fresh cilantro. The fresh herbs provide a bright contrast to the hearty, savory soybean paste broth.

   Tip: Add the cilantro just before serving to maintain its fresh color and aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions