Refreshing and Spicy Shrimp and Pollack Roe Stew (Saewoo Al-tang)
Shrimp and Pollack Roe Stew: Deep and Refreshing Flavor
This is a Shrimp and Pollack Roe Stew (Saewoo Al-tang), characterized by the rich umami of seafood and the satisfying pop of pollack roe. The broth is wonderfully refreshing and deep, thanks to the carefully prepared dashi (broth) base and an abundance of fresh seafood. It’s a dish that will have you polishing off a bowl of rice in no time! Let’s make this delightful meal together.
Main Ingredients- 250g frozen pollack roe (thawed)
- 3 large shrimp (thawed)
- 1/2 portion squid (cleaned)
- 1/2 portion clams (shelled, thawed if frozen)
- 1 handful bean sprouts
- 1 handful crown daisy (minari, cleaned)
- 5 stalks spring onions (chopped)
- 1 Korean chili pepper (sliced diagonally)
- 1/2 red chili pepper (sliced diagonally)
- 1 piece daikon radish (about 1cm thick slices)
Broth Ingredients- 5-6 dried anchovies (for soup)
- 4-5 sheets dried kelp (dashima)
Seasoning- 2 Tbsp red chili powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- Salt to taste
- 5-6 dried anchovies (for soup)
- 4-5 sheets dried kelp (dashima)
Seasoning- 2 Tbsp red chili powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- Salt to taste
Cooking Instructions
Step 1
First, thaw the frozen pollack roe and shrimp in cold water. Rinse them a couple of times under running water. To ensure they are clean, soak them in a saltwater solution (with a pinch of coarse salt) and gently agitate. This helps remove any impurities.
Step 2
For the shrimp, use a toothpick to devein them by piercing along their backs. Prepare the squid and shelled clams as well. While not essential, adding a variety of seafood will enhance the flavor. If you don’t have squid or clams, the stew will still be delicious.
Step 3
Wash the bean sprouts thoroughly. Chop the spring onions into approximately 5cm lengths. Clean the crown daisy (minari) and set aside about 6 stalks. Slice the daikon radish to about 1cm thickness. For the chili peppers, slice them diagonally for both visual appeal and to add a nice kick.
Step 4
Before starting the main cooking, let’s make the broth. Pour 5 cups of water into a pot. Add 5-6 dried anchovies and 4-5 sheets of dried kelp. Bring to a boil. (Optional: You can also add dried shrimp or the white parts of a leek for extra flavor). Once boiling, simmer for about 5 more minutes. Remove and discard the anchovies and kelp. Strain the broth through a sieve; you should have about 4 cups. Pour this clear broth back into the pot and add the sliced daikon radish. Bring it to a boil.
Step 5
When the broth is boiling vigorously, add the prepared pollack roe, shrimp, and any other seafood you are using. Now is also the time to add the bean sprouts. Adding them at this stage helps to prevent any unpleasant ‘beany’ smell. Once the stew returns to a boil, stir in 2 tablespoons of red chili powder and 1 tablespoon of minced garlic. Let it simmer for a bit, then add the prepared vegetables (like chili peppers) and prepare to season.
Step 6
When the seafood is almost cooked, add the spring onions and chili peppers. Taste the broth and adjust the seasoning. I’ve used only 1 tablespoon of soup soy sauce. To achieve a clean and refreshing taste, it’s best to use less soup soy sauce and rely more on salt for the final seasoning, especially for a clear broth like this. The dashi broth is quite flavorful on its own, so salt alone is often sufficient. The natural sweetness of the shrimp also contributes to the refreshing taste. Finally, just before serving, stir in the chopped crown daisy (minari) and quickly bring it to a final boil over high heat. This adds a wonderful aroma. Serve hot and enjoy your delicious Shrimp and Pollack Roe Stew!
