Spicy Pollack Roe Soup (Myeongranjeot Al Tang): A Refreshingly Deep Flavored Broth
Spicy Pollack Roe Soup (Myeongranjeot Al Tang): A Refreshingly Deep Flavored Broth
How to Make Delicious Myeongranjeot Al Tang at Home
This pollack roe soup, packed with fresh roe, is an absolute rice-thief! Its refreshing and deeply savory broth is superb, making it the best dish to finish a bowl of rice with. Here’s a detailed recipe for this simple yet satisfying pollack roe soup.
Soup Ingredients- 1 handful of fresh pollack roe (approx. 150-200g)
- A little Korean radish for a refreshing taste (approx. 100g)
- 1 handful of aromatic Korean water parsley (approx. 50g)
- 1/2 block of soft tofu (approx. 150g)
- 1 handful of dried anchovies for broth (approx. 10g)
- 1 handful of green onions for sweetness and aroma (approx. 50g)
- 2 Korean chili peppers for a spicy kick
Seasoning- 2 Tbsp Gochugaru (Korean chili powder) for spiciness
- 1 Tbsp mashed salted shrimp for explosive umami
- 1/2 Tbsp anchovy sauce for clean savory flavor
- 1 Tbsp tuna extract for added richness
- 1 Tbsp minced garlic for a pungent aroma
- 1 tsp sugar for flavor balance
- 2 Tbsp Gochugaru (Korean chili powder) for spiciness
- 1 Tbsp mashed salted shrimp for explosive umami
- 1/2 Tbsp anchovy sauce for clean savory flavor
- 1 Tbsp tuna extract for added richness
- 1 Tbsp minced garlic for a pungent aroma
- 1 tsp sugar for flavor balance
Cooking Instructions
Step 1
First, prepare the dashi broth, which is the foundation of a delicious soup. In a pot, combine 1 liter of water and a handful of dried anchovies. Simmer for 10 minutes, then remove the anchovies, leaving a clear broth. Be careful not to boil the anchovies for too long, as they can develop a bitter taste.
Step 2
Prepare the vegetables and ingredients for the soup by cutting them into bite-sized pieces. Slice the Korean radish thinly or julienne it. Cut the tofu into large cubes. Slice the green onions diagonally and the Korean chili peppers diagonally to add a spicy aroma. Wash the Korean water parsley and cut it into 5cm lengths.
Step 3
Bring the prepared dashi broth to a boil, then add the sliced Korean radish and cook. Once the radish becomes semi-transparent, dissolve the prepared seasoning mixture (gochugaru, mashed salted shrimp, anchovy sauce, tuna extract, minced garlic, sugar) into the broth and let it simmer to infuse the flavors. Dissolving the seasoning beforehand makes the broth much richer and tastier.
Step 4
Once the broth is boiling, add the fresh pollack roe whole. To prevent the roe from bursting and scattering too much, cook it just until it’s lightly set. Then, add the large cubes of tofu and simmer for another moment. Taste the soup and add more mashed salted shrimp if it needs more salt.
Step 5
Finally, add the diagonally sliced green onions and Korean chili peppers and simmer for another short while. The sweetness of the green onions and the spiciness of the chili peppers will blend into the broth, enhancing the soup’s overall flavor.
Step 6
Just before turning off the heat, add the aromatic Korean water parsley and cook briefly. Water parsley can become soggy and lose its fragrance if overcooked, so adding it right before serving is key to preserving its fresh aroma.
Step 7
Serve the finished pollack roe soup in a hot stone pot to keep it warm for longer. Enjoy a hearty and delicious meal with this bubbling, steaming soup!
