Introduction: Korean Fish Egg Stew (Ahl Chigae)
This fish egg soup is not spicy, like traditional fish egg soup in Korea, so it is perfect for children, or those who have a fear of the spice factor, but love Korean food. It's simple make, with the most difficult thing going to be finding the seasoned pollack roe. A good Korean supermarket will definitely have it as well as some Japanese and Korean markets as well.
Step 1: Ingredients
2 tablespoons toasted sesame oil (Kadoya is a reputable brand)
4 green onions, cut into 1/2 inch pieces
5 cloves of garlic, minced
1/4 teaspoon to 1 teaspoons of Korean red chili powder. This is optional if you like kick - 1/4 teaspoon of chili powder is mildly spicy.
4 cups of water, or plain unseasoned beef stock (Korean style - if you make your own beef broth)
6 oz seasoned pollack roe (available at your local Korean market)
14 oz pack of medium firm tofu, cut into cubes
Crushed toasted sesame seeds
Step 2: Method
In a saucepan, over medium heat, add sesame oil, green onion, garlic, and Korean red chili powder. Cook until garlic is fragrant, but not brown. Add water or broth. Bring to a boil. Add pollack roe. Cook for an additional 5 minutes, then add tofu. Continue cooking until tofu is warmed through, about 3 minutes. Sprinkle with sesame seeds.
Step 3: Serving Suggests
Serve with steamed rice.
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