Myeongnan-jeongol

A piping hot, clear broth featuring poached pollack roe with a unique grainy texture. The radish turns translucent and tender, soaking up the spicy, briny liquid.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 233
• Protein: 27 g
• Carbs: 17 g
• Fat: 7 g

Ingredients

• 1 L Mineral water
• 10 g kombu seaweed ( piece )
• 50 g Shrimp grise ( whole for broth )
• 300 g Korean radish ( thin square slices )
• 200 g tofu ( 2cm cubes )
• 1 piece Zucchini ( half-moons )
• 4 piece shiitake mushroom ( sliced )
• 100 g enoki mushroom ( trimmed base )
• 2 piece Garlic ( finely minced )
• 2 tbsp gochugaru
• 1 tbsp Korean soy sauce
• 1 piece Spring onion, sauté/poêlé sans matière grasse ( sliced on the bias )
• 1 piece Hot chili pepper ( sliced into rounds )
• 0.5 tsp Ginger powder
• 250 g Salted pollack roe (Myeongnan-jeot) ( whole or cut in half )

Instructions

1. Broth extraction

   In a pot, pour mineral water with kombu seaweed and grey shrimp. Bring to a boil. As soon as it boils, remove the seaweed to avoid bitterness and let the shrimp simmer for 10 minutes to build a solid marine base.

2. Cooking firm vegetables

   Strain the broth and return to heat. Add the Korean radish cut into thin square slices and sliced shiitake mushrooms. Cook until the radish is tender and starts to become transparent.

3. Seasoning the base

   Stir in pressed garlic, ginger, gochugaru, and Korean soy sauce. The broth should take on a bold red color and a characteristic spicy aroma.

4. Poaching roe and tofu

   Delicately place the pollack roe (myeongnan-jeot) whole or halved, tofu cubes, zucchini half-moons, and enoki mushrooms. Let poach at a simmer without stirring aggressively to avoid breaking the roe. Finish with sliced green onion and chili once the roe is firm at the center.

Chef's tips

• Do not stir the soup once the roe is added, or they will burst and cloud the broth.
• If the roe is very salty, reduce the amount of soy sauce.
• The radish must be sliced thin enough to cook at the same pace as the rest of the broth.

Storage

Keep refrigerated for up to 2 days. Reheat gently without a rolling boil to preserve the texture of the tofu and roe.