Korean
Korean - Soups and Stews
Al Jjigae
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 200g pollack roe sacks, rinsed
- • 2 cups anchovy-kelp broth
- • 1 tbsp gochugaru
- • 1 tsp gochujang
- • 1/2 onion, sliced
- • 1/2 courgette, sliced
- • 100g firm tofu, cubed
- • 3 cloves garlic, minced
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Combine the broth, gochugaru, gochujang, and garlic in a pot and bring to a boil.
2
Phase 2
Add the onion and courgette and simmer 5 minutes until softened.
3
Phase 3
Slide in the roe sacks and simmer gently 5 minutes; avoid boiling hard so the roe stays intact.
4
Phase 4
Add the tofu and warm through for 3 minutes.
5
Phase 5
Scatter spring onions on top and serve hot with rice.