How to Make Spicy and Refreshing Pollack Roe Stew (Al Tang)
A Deeply Flavored Al Tang Recipe, No Broth Base Needed
Craving a hot and spicy stew on a chilly day? Al Tang is the perfect choice! This recipe will guide you to create a restaurant-quality dish with a rich, refreshing flavor right in your own kitchen. Even if you’re a beginner, you’ll find these detailed steps easy to follow. Get ready to make a pot of Al Tang that will have you reaching for seconds!
Al Tang Ingredients- 200g Pollack Roe
- 1 piece Radish (approx. 150g)
- 1 handful Bean Sprouts (approx. 50g)
- 1/2 stalk Green Onion
- 1-2 sprigs Crown Daisy
- 3 cups Rice Water (approx. 600ml)
- 1 Cheongyang Pepper (Korean chili pepper)
Al Tang Seasoning Ingredients- 1 Tbsp Korean Soy Sauce for Soup
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Cooking Wine (Mirin, etc.)
- 2 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 1 Tbsp Minced Garlic
- 1 Tbsp Korean Soy Sauce for Soup
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Cooking Wine (Mirin, etc.)
- 2 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare the vegetables for the Al Tang. Slice the radish thinly, about 0.5cm thick, into bite-sized pieces. Slice the green onion diagonally into 1cm thick pieces. Wash the bean sprouts thoroughly under running water and drain. Trim the stems of the crown daisy and thinly slice the Cheongyang pepper.
Step 2
Pour 3 cups (600ml) of rice water into a pot and bring it to a boil over high heat. Once boiling, add the sliced radish and reduce the heat to medium. Simmer for about 5-7 minutes, or until the radish becomes translucent. This step allows the radish to release its refreshing flavor into the broth.
Step 3
Once the radish is partially cooked, add all the prepared seasoning ingredients (1 Tbsp Korean soy sauce, 3 Tbsp Gochugaru, 2 Tbsp cooking wine, 2 Tbsp fish sauce, 1 Tbsp minced garlic). Stir well and bring it to another boil to allow the flavors to meld together. Make sure the seasonings dissolve well into the broth.
Step 4
When the broth returns to a boil, carefully add the cleaned pollack roe. Stir gently to prevent the roe from breaking apart. As the roe turns opaque and starts to cook, your delicious Al Tang is almost ready.
Step 5
Once the pollack roe is cooked, add the washed bean sprouts, sliced green onion, crown daisy, and sliced Cheongyang pepper attractively on top. Continue to cook briefly until the bean sprouts are crisp-tender. Your deeply flavorful and spicy Al Tang is now complete! Enjoy it while it’s hot!
