Myeongran Jeot Guk

Myeongran Jeot Guk is a savory Korean soup that beautifully combines the umami flavors of fermented pollack roe with a comforting broth. Packed with protein and rich in flavor, this dish is perfect for a nourishing meal any time of the day.

Ingredients

• Dried Myeongran (pollack roe) - 50 grams
• Water - 500 ml
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic, minced - 2 cloves
• Green onions, chopped - 2 stalks
• Tofu, diced - 100 grams
• Eggs - 2 large
• Black pepper - to taste

Steps

1. In a pot, bring the water to a boil.
2. Add the dried myeongran and let it simmer for about 10 minutes to infuse the flavor.
3. Stir in the soy sauce, minced garlic, and sesame oil, and continue to simmer for another 5 minutes.
4. Add the diced tofu and let it cook for an additional 5 minutes.
5. Crack the eggs into the soup, stirring gently to create ribbons, and cook for another 2-3 minutes until the eggs are set.
6. Add the chopped green onions and black pepper, and cook for another minute.
7. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 250
• Protein: 22 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains omega-3 fatty acids from the fish roe, promoting heart health.

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