Main ingredients 🥩
Gochugaru (red pepper flakes)Guk-ganjang (soup soy sauce)Chicken stockTofuOnionZucchiniPollock roeFish sauceGreen onionSpicy green chili pepper
Ttukdak Hyung's Myeongran Bijijjakguri
A spicy pollack roe and soybean paste stew (jjigae) made by simmering pollack roe, tofu, and zucchini in a fiery chili sauce for a tangy broth.
🙋 Recommended for
- ⭐ Those who want to have a hearty meal with a warm bowl of pollack roe and soybean paste stew.
- ⭐ Those who enjoy the combination of pollack roe and tofu.
- ⭐ Those who want to create a rich broth by balancing the stock and seasoning.
Ingredients needed 🛒2 servings
- Cooking oil: 3 tablespoons
- Gochugaru: 4 tablespoons
- Water: 360ml
- Guk-ganjang: 2 tablespoons
- Mirin: 2 tablespoons
- Chicken stock: 1 tablespoon
- Tofu: 600g
- Onion: 80g
- Zucchini: 80g
- Pollock roe: 120g
- Fish sauce
- Green onion: 100g
- Spicy green chili pepper: 10g
- Red chili pepper: 10g
- Black pepper: 0.3 tablespoons
- Egg
Recipe 🍳
- In a ttukbaegi (earthenware pot), combine and stir-fry the following ingredients: 3 tablespoons cooking oil, 4 tablespoons gochugaru.
- Once the gochugaru is fully mixed with the oil, add the following ingredients and boil vigorously until the vegetables and pollock roe are cooked. 360ml water, 2 tablespoons guk-ganjang, 2 tablespoons mirin, 1 tablespoon chicken stock, 600g tofu. *Squeeze the water out of the tofu using a cheesecloth. 80g onion, 80g zucchini, 120g pollock roe. *Since the saltiness of pollock roe varies, taste and add fish sauce at the end.
- Add the following ingredients to finish! 100g green onion, 10g spicy green chili pepper, 10g red chili pepper, 0.3 tablespoons black pepper, Egg.
- Prepare ingredients and make the broth base.
- Add seasonings and main ingredients, then boil thoroughly.
- Check seasoning and finish with toppings or aromatics.
Cooking tips 💡
- The measurements and steps are organized based on the blog post. Adjust cooking time slightly depending on heat and pan size.