Pollock Roe Hot Pot
Ingredients
- 1 LMineral water
- 10 gkombu seaweed (piece)
- 50 gShrimp grise (whole for broth)
- 300 gKorean radish (thin square slices)
- 200 gtofu (2cm cubes)
- 1 pcZucchini (half-moons)
- 4 pcshiitake mushroom (sliced)
- 100 genoki mushroom (trimmed base)
- 2 pcGarlic (finely minced)
- 2 tbspgochugaru
- 1 tbspKorean soy sauce
- 1 pcSpring onion, sauté/poêlé sans matière grasse (sliced on the bias)
- 1 pcHot chili pepper (sliced into rounds)
- 0.5 tspGinger powder
- 250 gSalted pollack roe (Myeongnan-jeot) (whole or cut in half)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 2 days. Reheat gently without a rolling boil to preserve the texture of the tofu and roe.
