#명란두부찌개#PollockRoeStew#엄마가딸에게

♥️[엄마가 딸에게] 들려주는 요리 이야기♥️from Mom to Daughter

YOUTUBE  https://www.youtube.com/channel/UCYab...

INSTAGRAM  https://www.instagram.com/frommomtoda...

This video is about [#명란젓두부찌개]Soft tofu stew with salted pollock roe

재료[Ingredients]: 1 Cup=200ml

명란젓 250g salted pollock roe

두부 1/2모 1/2 lb medium firm

멸치 다싯물 4 Cups[200ml]anchovy kelp stock

파 2대 green onions

청 홍고추 1개씩 green, red chili pepper 1 each

새우젓 약간 a little bit of salted fermented shrimp to season in place of salt[optional]

쑥갓 조금 Ssukat [chrysanthe leaves-optional]

만들기[Instructions]:

명란을 먹기 좋은 크기로 자르고

두부는 두껍지 않게 얇게 썰어 주고

파 청 홍고추 어슷 썰어 준비합니다

냄비에 다싯물 넣고 살살 끓기 시작하면 두부 넣고

다시 끓으면 불을 살짝 줄이고

명란 넣고 젓지 않고 2분 정도 둡니다

썰어 놓은 파 고추 넣어 한소끔 끓인 후

싱거우면 새우젓으로 간합니다

Defrost the pollock roe and roughly chop into bite sizes[it doesn’t have to be completely thawed, you can still cut it]

Cut tofu into thin slices

Prepare the vegetables by cutting

Bring anchovy stock* to a boil on medium high heat and add tofu

*It’s Ok to use water but I recommend using anchovy+dried kelp broth to enhance flavor

Bring to a boil again and add the pollock roe

Reduce heat to simmer and cook for about 2 minutes.  Do not stir until the outside of the roe sac has been cooked a little bit, otherwise the individual eggs will pour out onto the stew

Add the green onions, peppers and raise the heat back up to medium high and cook for another minute or so

[optional]Add the fermented shrimp to taste

[optional]Garnish with some fresh ssukat at the end for flavor