This jjigae is made with salted pollack roe. Despite its elevated status as a feature on the king’s table, it is not too difficult to make. Thick slices of bean curd are added to the pot and topped with salted pollack roe. Thinly sliced beef is mixed with green onion threads and sesame oil and used as the topping. Then, the broth is added and brought to a boil. Salt is added to taste with salted shrimp. The key is to prevent the jjigae from becoming too watery. An egg is cracked in and left to cook halfway before plating. Salty pollack roe becomes tender and soft from the cooking process, while the bean curd, complemented by a spoonful of the soup, goes perfectly with steamed rice.

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