Korean Fish Egg Stew (Ahl Chigae)

Serves 4

This fish egg soup is not spicy, like traditional fish egg soup in Korea, so it is perfect for children, or those who have a fear of the spice factor, but love Korean food.  It's simple make, with the most difficult thing going to be finding the seasoned pollack roe.  A good Korean supermarket will definitely have it as well as some Japanese and Korean markets as well.

2 tablespoons toasted sesame oil (Kadoya is a reputable brand)
4 green onions, cut into 1/2 inch pieces
5 cloves of garlic, minced
1/4 teaspoon to 1 teaspoons of Korean red chili powder.   This is optional if you like kick - 1/4 teaspoon of chili powder is mildly spicy.
4 cups of water, or plain unseasoned beef stock (Korean style - if you make your own beef broth)
6 oz seasoned pollack roe (available at your local Korean market)
14 oz pack of medium firm tofu, cut into cubes
Crushed toasted sesame seeds

In a saucepan, over medium heat, add sesame oil, green onion, garlic, and Korean red chili powder.  Cook until garlic is fragrant, but not brown.  Add water or broth.  Bring to a boil.  Add pollack roe.  Cook for an additional 5 minutes, then add tofu.  Continue cooking until tofu is warmed through, about 3 minutes.  Sprinkle with sesame seeds.

Serve with steamed rice.