Spicy Korean Pollock Roe
Soft Tofu Soup (Myeongran Sundubu Jjigae)

This vibrant, comforting Korean stew combines delicate soft tofu and savory pollock roe in a deeply seasoned, spicy broth. Ready in under 30 minutes, it is the perfect quick and warming meal.

Ingredients

• 200 g pollock roe (myeongran)
• 1 tube soft tofu or Japanese tofu
• 1 tbsp red chili paste or chili oil
• 400 ml water
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp beef powder seasoning
• to taste salt
• 2 stalks green onions
• 1/2 small onion
• 1 small bunch enoki mushrooms
• 1/2 tsp pepper powder
• 1 whole egg
• to taste millet chili

Instructions

1. 1Cut the pollock roe

   

   Use clean kitchen scissors to cut the pollock roe into manageable bite-sized segments on a plate. Pollock roe naturally has a mild, savory flavor that requires very little prep to taste delicious.

   Tip: Using kitchen scissors makes it quick and clean to portion the roe without squishing it.
2. 2Add chili paste

   

   Place a black clay pot on the stovetop and use a spoon to add a portion of red chili paste or chili oil into the pot. If you enjoy spicy food, you can also add some chopped millet chili at this stage to enhance the heat.

   Tip: Adjust the amount of chili paste based on your personal preference for spice.
3. 3Pour in water

   

   Take a glass measuring cup filled with water and pour it directly into the black clay pot over the chili paste base. This creates the flavorful liquid foundation for the soup broth.

   Tip: Pour the water slowly to avoid splashing the chili oil base.
4. 4Season with soy sauce

   

   Pour soy sauce into the pot containing the seasoned broth. This adds savory depth and color to the soup base before it comes to a full boil.

   Tip: Stir the broth slightly after adding the soy sauce to distribute it evenly.
5. 5Add fish sauce

   

   Measure and pour fish sauce into the simmering pot to build an authentic, rich umami profile for the soup base.

   Tip: Fish sauce adds a distinct savory saltiness that complements seafood broths very well.
6. 6Sprinkle beef powder

   

   Add beef powder seasoning directly into the boiling soup to boost the savory flavor and tie the broth ingredients together.

   Tip: Make sure the seasoning dissolves completely by stirring the boiling soup well.
7. 7Season the broth with salt

   

   Add a spoonful of salt into the boiling seasoned broth to balance the flavors. Stir well to ensure the salt dissolves completely into the red soup base.

   Tip: Add salt gradually so you can taste and adjust according to your preference.
8. 8Add chopped green onions

   

   Add a generous amount of freshly chopped green onions into the simmering pot of seasoned broth to infuse a pungent, fresh aroma.

   Tip: Adding green onions early in the simmering process helps build a rich foundational vegetable flavor.
9. 9Add sliced onions and vegetables

   

   Place neatly sliced onion rings and fresh vegetables, such as enoki mushrooms, into the simmering red broth, distributing them evenly around the pot.

   Tip: Cut the onions uniformly so they cook at an even rate and absorb the broth flavors.
10. 10Add pollock roe

    

    Gently slide pre-cut pieces of pollock roe into the simmering pot, ensuring they are placed directly into the flavorful broth.

    Tip: Pollock roe does not have a strong fishy taste and requires no special pre-cooking treatment before adding to soups.
11. 11Add soft tofu

    

    Carefully add slices of soft tofu into the bubbling soup pot, allowing them to absorb the rich spicy broth.

    Tip: If soft tofu is unavailable, Japanese tofu makes an excellent substitute that holds its texture well.
12. 12Sprinkle pepper powder

    

    Sprinkle pepper powder evenly over the top of the simmering soup. This adds an aromatic kick and enhances the overall flavor profile of the dish.

    Tip: Freshly ground pepper provides the best aroma and subtle heat.
13. 13Add the egg

    

    Crack a raw egg directly into the center of the boiling soup without stirring it immediately, allowing it to poach gently in the flavorful broth.

    Tip: Do not stir the egg right away so it holds its shape and cooks into a nice poached center.

Storage & Reheating

Burn It Off

Frequently Asked Questions