Main ingredients 🥩
Cod miltPollock roeSojuTofuGochugaruSoy sauceAnchovy sauceMirinMinced garlicBeef dasidaAnchovy dasidaPotato starchGreen onionCheongyang chili pepperGarland chrysanthemum
Ttukdak Hyung's Algoni Dubu Jorim
A premium side dish and drinking snack made by blanching pollock roe and cod milt to remove fishy smells, then braising them with tofu in a starchy sauce until thick and glossy.
🙋 Recommended for
- ⭐ Those who want to enjoy the rich, creamy texture of roe and milt combined with the softness of tofu on one plate, instead of the usual boring tofu braise.
- ⭐ Those who prefer a high-quality braised dish in a spicy-sweet, thick seafood stew style that instantly wakes up the appetite.
Ingredients needed 🛒2 servings
- Cod milt, as needed
- Pollock roe, as needed
- Soju, a little
- Tofu, 1 block
- Water, 3 cups (or anchovy stock)
- Gochugaru, as needed
- Soy sauce, as needed
- Anchovy sauce, as needed
- Mirin, as needed
- Sugar, as needed
- Cooking oil, a little
- Minced garlic, as needed
- Beef dasida, a little
- Anchovy dasida, a little
- Potato starch, as needed
- Pepper, a little
- Green onion, as needed
- Cheongyang chili pepper, as needed
- Sesame seeds, a little
- Garland chrysanthemum, a little
Recipe 🍳
- To completely remove the fishy smell, lightly sprinkle soju into boiling water, add cod milt and pollock roe, blanch for exactly 3 minutes, then drain on a colander.
- Arrange 1 block of tofu, cut into thick bite-sized squares, in a single layer on the bottom of a wide shallow braising pan.
- Evenly pile the blanched cod milt and pollock roe on top of the tofu, being careful not to break them.
- In a mixing bowl, combine 3 cups of water (or savory anchovy stock), gochugaru, soy sauce, anchovy sauce, mirin, sugar, a little cooking oil, minced garlic, beef dasida, anchovy dasida, potato starch for thickness, and pepper. Whisk until smooth with no lumps to make the seasoning sauce.
- Pour the prepared starch-seasoning sauce evenly over the ingredients in the pan. Turn on the heat, and gently stir only the edges with a spatula to avoid breaking the tofu, letting it simmer and reduce until the sauce thickens.
- When the sauce is thick and sticky like seafood stew, add chopped green onion and cheongyang chili pepper for aroma. Finally, garnish with sesame seeds and fresh garland chrysanthemum, and simmer on low heat for exactly 1 minute to finish.
- Blanch cod milt and pollock roe in boiling water with soju for 3 minutes to remove fishiness.
- Layer tofu in a pan, top with milt and roe, pour the starch-seasoning sauce, and bring to a boil.
- When the sauce thickens, stir in green onion and chili pepper, then finish with sesame seeds and garland chrysanthemum for fragrance.
Cooking tips 💡
- If you add the seasoning ingredients directly to the pan and stir, the soft tofu on the bottom will get crushed. Always mix the sauce in a separate bowl first, then pour it in at once to keep the shapes intact.
- Using a rich anchovy-kelp stock instead of plain water as the base will deepen the braising sauce's flavor and umami many times over.