Korean•comfort
Spicy Pollock Roe Stew (Al Tang)
Wonderfully hearty spicy Pollock Roe stew (Al Tang) loaded with gochujang and garlic. Also called Fish Egg soup or Al Jjigae. Great simple recipe that is a totally warming soup for your tummy.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 1/2 cup water
- 15 g dried anchovies (for soups) ((Gukmul Myeolchi 국물용 멸치 15 g = 1/3 cup))
- 1 piece dried kelp ((aka Kombu))
- 1 lb pollock roe ((Myeongtae Al 명태알))
- 4 oz pollock or cod milt ((Iri 이리))
- 1 cup Korean radish or Daikon ((cut into thick squares))
- 1/2 each onion ((cut into squares))
- 1 cup zucchini ((sliced))
- 7 oz extra firm tofu ((7 oz = 1/2 pack))
- 2 each green onions ((sliced))
- 1 each red chili pepper ((sliced))
- 3 each garlic cloves ((sliced))
- 1 Tbsp Gochujang ((Korean Red Chili paste))
- 1 Tbsp Korean Red Chili powder
- 1 Tbsp Guk Ganjang (Korean Soup Soy Sauce)
- 1 Tbsp Cooking Sake
- 1 tsp garlic ((chopped))
- 1/2 tsp garlic powder
- 1/4 tsp ginger ((chopped))
- 1/8 tsp sea salt
Instructions
- 1
Thaw pollock roe and milt if frozen. It doesn't have to be completely thawed and you can still cut the milt pretty easily even when it's partly frozen. You can either leave the milt in big pieces or rough chop like I did here. It's up to you. I find that chopping it up is better if you have some people who could be a little put off by the looks of it.
- 2
Make Anchovy Stock
- 3
Prepare Vegetables
- 4
Make Seasoning Sauce
- 5
Put it altogether!