Dried Pollock Roe Tofu Soup.
Broth & Stew⏱ 20min👥 3 servings
Ingredients
- Yellow corvina (dried salted cod) - a moderate amount. Korean radish kimchi - a moderate amount.
- One package of Soon Tofu.
- 1 onion.
- 1 green onion stalk.
- 2 green chili peppers.
- 1 tablespoon of salted shrimp.
- A small amount of minced garlic.
- A pinch of pepper.
- 1 egg (standard size).
Instructions
1
Slice the onion thinly, finely chop the green onions, and prepare the Thai chili peppers to a suitable size.
2
Cut the dried cod (hwangtae) into bite-sized pieces, rinse lightly under water, and then squeeze out any excess moisture.
3
Pour water into a pot, add the prepared dried cod and onions, and bring to a boil over high heat.
4
Remove any foam that forms during cooking and season with salted shrimp.
5
Cut the firm tofu into large pieces and add it to the pot, then bring it to a boil.
6
Once it starts to boil, gently place an egg on top and let it cook for a bit before lightly stirring.
7
Add green onions, minced garlic, and pepper, and cook for a moment longer before serving with Korean radish.
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