Savory and Refreshing Pollack Roe Stew (Al Tang)
Savory and Refreshing Pollack Roe Stew (Al Tang)
How to Make Delicious Al Tang: Ingredients, Seasoning, and Tips for a Rich Broth
This Al Tang features a wonderfully refreshing broth complemented by the rich, savory flavor of pollack roe. Its spicy and invigorating taste makes it the perfect dish to enjoy on a cool evening, especially when you’re craving something warm and comforting. It’s also an excellent choice for a rainy day meal!
Al Tang Ingredients- 200g fresh pollack roe (gon-i)
- 200g fresh pollack milt (i-ri)
- 200g Korean radish (about 1/4 of a small radish)
- 1 handful of bean sprouts
- 1/2 stalk of green onion
- 1/4 onion
- 1/5 small zucchini
- 1/2 block of firm tofu
- 1L anchovy and kelp broth
Al Tang Seasoning- 1 Tbsp minced garlic
- 1 Tbsp soy sauce (regular or light)
- 3 Tbsp Korean chili flakes (gochugaru, adjust to taste)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp cooking wine (mirin)
- Pinch of black pepper
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce (regular or light)
- 3 Tbsp Korean chili flakes (gochugaru, adjust to taste)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp cooking wine (mirin)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the Korean radish, which is key to the refreshing flavor of Al Tang. Slice the 200g of radish (approximately 1/4 of a small radish) into thin, bite-sized pieces, about 0.5cm thick. Add these to a pot with 1L of flavorful anchovy and kelp broth. Cover and simmer over medium heat until the radish becomes translucent and tender.
Step 2
While the broth is simmering, prepare the other ingredients. Dice the tofu into 1cm cubes. Finely slice the green onion. Slice the zucchini into 0.5cm thick half-moons and then quarter them. Thinly slice the onion. Rinse the pollack roe (gon-i) and milt (i-ri) thoroughly under running water until the water runs clear; this helps reduce any fishy smell.
Step 3
Check if the radish in the pot has turned translucent and tender. Once it’s cooked, add the bean sprouts. It’s important to keep the lid off while the bean sprouts are cooking to maintain their crisp texture. Cook until the bean sprouts are just tender.
Step 4
Add the zucchini and onion to the pot. These vegetables will help neutralize any remaining fishy odors and add a touch of sweetness to the broth.
Step 5
Now, it’s time to season the Al Tang. Add all the seasoning ingredients: 1 Tbsp minced garlic, 1 Tbsp soy sauce, 3 Tbsp Korean chili flakes (feel free to add more if you prefer it spicier), 2 Tbsp fish sauce, 1 Tbsp cooking wine, and a pinch of black pepper. Stir well and let it simmer to allow the flavors to meld.
Step 6
Carefully add the prepared pollack roe and milt to the stew. Be careful not to overcook them, as they can become tough. Simmer for about 5 minutes after adding them. Skim off any foam that rises to the surface during cooking for a cleaner broth.
Step 7
Once the pollack roe and milt are cooked through, add the sliced green onions and tofu. Simmer for another moment until everything is heated through – your delicious Al Tang is ready! Gently stir to avoid breaking the tofu. Serve hot for the best flavor.
