Spicy and Hearty Roe and Fish Roe Stew (Al-gon-i Jjim)
Easy Homemade Spicy Roe and Fish Roe Stew Recipe
Wondering what to have for dinner tonight? Make this incredibly satisfying Al-gon-i Jjim at home, packed with plenty of fish roe and gon-i, along with crunchy bean sprouts and fragrant minari. While it’s hard to get such a generous portion for the price elsewhere, making it yourself offers fantastic value! This dish is a perfect, flavorful appetizer or a hearty meal that will surely impress.
Main Ingredients- Fish Roe (Al) 250g
- Fish Roe (Gon-i) 250g
- Bean Sprouts 380g (about 1 generous handful)
- Minari (Water Parsley) 150g
- Cheongyang Peppers 2
- Red Bell Pepper 1
- Cooking Wine (Mirin or Sake) 2 Tbsp (20g)
- Water 1/2 Cup (90ml)
- Cooking Oil 2 Tbsp
- Sesame Oil 1 Tbsp
- Sesame Seeds (for garnish) a pinch
Seasoning Ingredients- Sugar 1 Tbsp (10g)
- Gochugaru (Korean Chili Flakes) 5 Tbsp (40g)
- Minced Garlic 2 Tbsp (30g)
- Gochujang (Korean Chili Paste) 1 Tbsp (20g)
- Soy Sauce (Jin Ganjang) 2 Tbsp (20g)
- Black Pepper a pinch
- Sugar 1 Tbsp (10g)
- Gochugaru (Korean Chili Flakes) 5 Tbsp (40g)
- Minced Garlic 2 Tbsp (30g)
- Gochujang (Korean Chili Paste) 1 Tbsp (20g)
- Soy Sauce (Jin Ganjang) 2 Tbsp (20g)
- Black Pepper a pinch
Cooking Instructions
Step 1
First, thoroughly wash the fragrant minari (water parsley) under running water. Trim off any tough stems and cut it into approximately 4-5cm lengths. Cutting it to a manageable size will help it absorb the sauce better and make it easier to eat.
Step 2
Remove the stems from the cheongyang peppers and the red bell pepper. Slice them diagonally, about 0.5cm thick. These will add a lovely color and a pleasant spicy kick to the dish.
Step 3
In a small bowl, combine all the seasoning ingredients: sugar, gochugaru, minced garlic, gochujang, soy sauce, and black pepper. Mix them well with a spoon to create a delicious sauce base. Preparing the sauce in advance will make the cooking process much smoother.
Step 4
Heat 2 tablespoons of cooking oil in a wide pan or wok over medium heat. Once the pan is hot, add the fish roe (al) and lightly pan-fry it until the surface turns golden brown. This step helps to remove any fishy odors and adds a delightful nutty flavor.
Step 5
When the fish roe has turned a nice golden color, add the gon-i (fish milt), 1/2 cup of water (90ml), and 2 tablespoons of cooking wine. The cooking wine is essential for eliminating any gamey taste from the gon-i.
Step 6
Cover the pan with a lid and let it simmer over medium-low heat for about 3-4 minutes, allowing the gon-i to cook through. Gently stir the contents once in between to ensure the sauce distributes evenly. Be careful not to overcook the gon-i, as it can become tough; keep an eye on the cooking time.
Step 7
While the gon-i is cooking, add the fresh bean sprouts, the cut minari, and the sliced cheongyang and red peppers to the pan. Pour the prepared seasoning sauce over everything. Cover the pan again with the lid.
Step 8
Let it steam for about 1-2 minutes until the vegetables are just tender and slightly wilted. Then, remove the lid and gently mix everything together to ensure the sauce evenly coats the fish roe, gon-i, and vegetables. Avoid stirring too vigorously to prevent the ingredients from breaking apart.
Step 9
Finally, drizzle 1 tablespoon of sesame oil for an aromatic finish and sprinkle a pinch of sesame seeds for added texture and flavor. Your delicious Al-gon-i Jjim is now ready! Enjoy it with a bowl of hot rice or as a perfect accompaniment to a cold beer.
