Myeongran Jjigae

Myeongran Jjigae is a traditional Korean soup that features the rich flavors of fermented pollock roe combined with nutritious vegetables and tofu, creating a hearty and protein-packed dish. This comforting soup is perfect for any meal, offering a unique taste of Korean culinary heritage.

Ingredients

• Fermented pollock roe (myeongran) - 100 grams
• Tofu (firm) - 200 grams, cubed
• Korean radish (mu) - 100 grams, sliced
• Zucchini - 100 grams, sliced
• Green onion - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Water - 500 milliliters
• Salt - to taste

Steps

1. In a pot, heat sesame oil over medium heat and sauté the minced garlic until fragrant.
2. Add the sliced Korean radish and zucchini to the pot, stirring for about 5 minutes until slightly softened.
3. Pour in the water, bring to a boil, then reduce heat to a simmer.
4. Add the gochugaru and soy sauce, stirring well to combine.
5. Carefully add the cubed tofu and fermented pollock roe to the pot, simmering for an additional 10 minutes.
6. Stir in the chopped green onion and adjust seasoning with salt, if necessary.
7. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 1200 mg
• Cholesterol: 60 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from tofu and pollock roe, supporting muscle health.
• Rich in vitamins and minerals from vegetables, promoting overall wellness.

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