Refreshing and Savory Myeongranjeot Guk (Salted Pollock Roe Soup)
A refreshing and deeply savory soup made by simmering salted fermented pollack roe and tofu in anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A clear soup where the salty, savory flavor of the salted fermented pollack roe naturally infuses the broth, creating deep umami without needing extra seasoning. Tofu, large green onion, and Cheongyang chili pepper are added for a clean, refreshing, and comforting taste.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Salted fermented pollack roe (myeongranjeot)2 pieces
- Tofu1/3 block
- Large green onion (daepa)1/3 stalks
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth3 cups
- Minced garlic1/2 tbsp
- Gochugaru (Korean chili flakes)1/2 tbsp
- Ground black peppera little
- You can also use unseasoned fresh pollock roe instead of salted fermented pollack roe.
- It would also be nice to thinly slice some Korean radish into flat squares and add it.
Steps
1. Prepare two pieces of salted fermented pollack roe, and dice the tofu into bite-sized cubes.
Diagonally slice the large green onion and chili pepper.
2. Cut the salted fermented pollack roe into 2~3cm lengths using kitchen shears.
You can also use unseasoned fresh pollock roe instead of salted fermented pollack roe.
3. Once the anchovy broth boils, add the tofu and simmer briefly until heated through.
Anchovy broth recipe is here ⇒ http://blog.naver.com/ppunwife/140090439314
4. Add the pollock roe and minced garlic, and once the roe turns white and cooks through...
Salted fermented pollack roe naturally releases salt into the broth so you do not need separate seasoning, but if you are using unseasoned fresh pollock roe, add salted fermented shrimp or salt at this point.
5. Add the large green onion and chili pepper, then simmer briefly...
6. Finish at the end by adding the gochugaru and ground black pepper.
It is totally fine to leave out the gochugaru.
Ppunwife's tips
- Salted fermented pollack roe naturally releases salt into the broth so you do not need separate seasoning, but if you are using unseasoned fresh pollock roe, add salted fermented shrimp or salt at this point.
- It is totally fine to leave out the gochugaru.
FAQ
Do I really not need to add any salt or seasoning?
Salted fermented pollack roe contains its own salt that naturally infuses into the broth, so it is seasoned enough without adding anything extra.
Can I use unseasoned raw pollock roe instead of salted fermented pollack roe?
You can use regular unseasoned pollock roe, and simply season the broth to taste with salted fermented shrimp or salt.
Do I have to add gochugaru?
You can leave out the gochugaru according to your preference and enjoy it as a clear soup.
