Rich Seafood Roe Stew (Aljjim)
Rich Seafood Roe Stew (Aljjim)
Roe Explosion! How to Make Aljjim! The Soft Texture is Amazing~
I was craving Aljjim so much that I made it myself! This Aljjim is packed with fresh seafood and roe in a spicy and sweet sauce. It’s a true rice thief and delivers a wonderfully soft texture with rich flavors. Perfect for a satisfying meal at home.
Main Ingredients- Assorted Roe (fish roe, pollock roe, etc.) 6kg
- Shrimp Meat 600g
- Sea Tunicate (or sea squirt) 200g
- Bean Sprouts 1kg
- Green Onions 2 stalks
- Cheongyang Peppers (Korean spicy peppers) 10ea
Aljjim Seasoning Sauce- Gochugaru (Korean chili flakes) 15 Tbsp
- Soy Sauce 10 Tbsp
- Minced Garlic 3 Tbsp
- Dasida (or MSG/flavor enhancer) 3 Tbsp
- Oyster Sauce 6 Tbsp
- Mirin (rice wine) 10 Tbsp
- Oligodang (corn syrup) 3 Tbsp
- MSG (optional) 1 Tbsp
- Sesame Oil 1 Tbsp
- Dried Shiitake Mushroom Powder 2 Tbsp
- Sugar 1 Tbsp
- Black Pepper 1 tsp
- Gochugaru (Korean chili flakes) 15 Tbsp
- Soy Sauce 10 Tbsp
- Minced Garlic 3 Tbsp
- Dasida (or MSG/flavor enhancer) 3 Tbsp
- Oyster Sauce 6 Tbsp
- Mirin (rice wine) 10 Tbsp
- Oligodang (corn syrup) 3 Tbsp
- MSG (optional) 1 Tbsp
- Sesame Oil 1 Tbsp
- Dried Shiitake Mushroom Powder 2 Tbsp
- Sugar 1 Tbsp
- Black Pepper 1 tsp
Cooking Instructions
Step 1
Here are all the fresh ingredients ready for our Aljjim! Just looking at them makes your mouth water – what a generous spread!
Step 2
If your seafood is frozen, the best method is to thaw it slowly in the refrigerator the day before. However, if you’re short on time, you can speed up the process by soaking it in cold water.
Step 3
Rinse the thawed seafood thoroughly under running water. Handle the roe gently to prevent it from breaking.
Step 4
Cut the green onions into thick, diagonal slices, about 5-7 cm long. They will add a refreshing flavor to the Aljjim.
Step 5
Slice the Cheongyang peppers diagonally as well. If you enjoy a spicier kick, leave the seeds in.
Step 6
Blanch the thoroughly washed bean sprouts in boiling water for exactly 2 minutes. Be careful not to overcook them, as they can become mushy. Immediately drain and rinse them in cold water to shock them, which helps maintain their crisp texture.
Step 7
Briefly blanch the assorted roe, shrimp meat, and sea tunicate (or other seafood) in boiling water. It’s important to only cook them until they are almost done, as this preserves their tender texture.
Step 8
In a large bowl, combine all the seasoning sauce ingredients: Gochugaru (15 Tbsp), Soy Sauce (10 Tbsp), Minced Garlic (3 Tbsp), Dasida (3 Tbsp), Oyster Sauce (6 Tbsp), Mirin (10 Tbsp), Oligodang (3 Tbsp), MSG (1 Tbsp, optional), Sesame Oil (1 Tbsp), Dried Shiitake Mushroom Powder (2 Tbsp), Sugar (1 Tbsp), and Black Pepper (1 tsp). Mix well to create a delicious sauce.
Step 9
In a wide pot or pan, add the blanched seafood and roe, along with the prepared bean sprouts, green onions, and Cheongyang peppers. Pour in about 3/4 of the seasoning sauce and add 200ml of water. Gently mix everything together so the ingredients are evenly coated with the sauce.
Step 10
Cook over medium heat, stirring occasionally, until the sauce thickens and the flavors meld. For a wonderfully thick consistency, you can add a bit of starch slurry (mix 2 Tbsp cornstarch with 4 Tbsp water) towards the end of cooking.
Step 11
Your delicious Seafood Roe Stew (Aljjim) is now complete! Serve it hot with a side of steamed rice for an incredibly satisfying meal. Enjoy the delightful combination of spicy-sweet sauce, plump roe, and fresh seafood!
