Spicy and Refreshing Pollack Roe Stew (Al Tang)
Spicy and Refreshing Pollack Roe Stew (Al Tang)
Perfect for Chilly, Rainy Days: How to Make a Deliciously Spicy Al Tang
With the weather getting cooler and occasional rain, a hot and spicy soup is just what you crave. I recently spotted a convenient Al Tang pack at the grocery store and decided to bring it home. Now you can enjoy a deeply flavorful and refreshing Al Tang right in your own kitchen, just like at a restaurant!
Main Ingredients- Al Tang pack 1 (contains pollack roe, entrails, etc.)
- Michari (Korean celery) 1 handful (rinsed thoroughly)
- King Oyster Mushroom 1 (trim base and separate strands)
- Bean Sprouts 300g (rinsed under running water)
- Radish 1/4 (sliced thinly into bite-sized pieces)
Additional Seasoning (Optional)- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced Garlic 2 Tbsp
- Soy Sauce (for soup) 1 Tbsp
- Salted Shrimp 2 Tbsp
- Pre-made Al Tang Sauce 1 packet (if included in pack)
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced Garlic 2 Tbsp
- Soy Sauce (for soup) 1 Tbsp
- Salted Shrimp 2 Tbsp
- Pre-made Al Tang Sauce 1 packet (if included in pack)
Cooking Instructions
Step 1
Check the contents of your Al Tang pack. It usually includes pollack roe, entrails, and a seasoning sauce. The included sauce might seem a bit small in quantity, so having extra seasoning ingredients on hand will help create a richer flavor.
Step 2
Gently rinse the pollack roe and entrails from the pack under cold water to remove any impurities. This step ensures a cleaner tasting Al Tang.
Step 3
Wash the included clams vigorously by rubbing them together under running water until clean. Then, soak them in lightly salted water for about 15-20 minutes to purge any sand or grit. This will make them even more delicious.
Step 4
Slice the radish thinly, about 0.5cm thick, into bite-sized pieces. Thinly sliced radish allows its refreshing flavor to infuse well into the broth.
Step 5
Cut the thoroughly washed michari into 5cm lengths. Trim the base of the king oyster mushroom and separate the strands. Rinse the bean sprouts under running water. If you have green onions, slice them diagonally.
Step 6
In a pot, bring plenty of water to a boil. Add the sliced radish first and let it simmer for about 5 minutes until it becomes slightly translucent. Then, add the rinsed pollack roe, clams, and the seasoning sauce from the pack. If the pack’s sauce is too mild or lacking flavor, add the prepared additional seasonings (1 Tbsp Gochugaru, 2 Tbsp minced garlic, 1 Tbsp soy sauce, 2 Tbsp salted shrimp) at this stage to adjust the taste.
Step 7
Simmer the stew over medium-low heat for about 40-50 minutes, allowing the flavors from the seafood to fully develop. Once you feel the broth has a rich flavor, add the prepared bean sprouts, michari, king oyster mushrooms, and green onions.
Step 8
Continue to cook for about 10 more minutes, until the vegetables are tender. Your delicious and spicy Al Tang is now complete! Enjoy it while it’s hot.
