Spicy and Refreshing Cod Roe Stew (Daegu Al Tang)
Deep, Flavorful Broth! A Hearty Cod Roe Stew Recipe to Enjoy at Home
Today, I’m sharing a recipe for a wonderfully spicy and refreshing cod roe stew. By using fresh cod and plenty of roe, you’ll create a soul-warming dish perfect for chilly days. If you don’t have cod, pollack is a great substitute, or you can simply use just the roe – it’s delicious either way, so don’t hesitate to try it!
Main Ingredients- 8 pieces of cod, cut into chunks
- 1kg fresh cod roe
- 1/2 Korean radish (mu)
- 3 chili peppers (e.g., Cheongyang peppers for extra heat)
- 5 cloves garlic
- 1 stalk green onion (scallion)
- 1/2 block firm tofu
- 1 bag bean sprouts (approx. 100g)
- 1/2 Tbsp black pepper
- 2 Tbsp soybean paste (doenjang)
- 2 Tbsp red chili paste (gochujang)
- 2 Tbsp red chili flakes (gochugaru)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1.5L water
Cooking Instructions
Step 1
First, prepare the cod by cleaning and cutting it into about 8 chunks. If you’re using pollack instead of cod, use the same amount.
Step 2
Peel, wash, and slice the Korean radish into 0.5cm thick flat pieces, then cut them into three. Arrange these slices at the bottom of the pot.
Step 3
Add 1/2 tsp of salt and 1/2 tsp of black pepper to the pot. (This will lightly season the radish as it sautés, adding more depth of flavor.)
Step 4
Heat the pot over medium-high heat without any oil. Add the sliced radish, salt, and pepper. Sauté for 2-3 minutes until the radish is slightly softened.
Step 5
Pour 500ml of cold water into the pot with the sautéed radish. Cover with a lid and bring to a boil over high heat. Cook until the radish is tender.
Step 6
While the broth is simmering, prepare the other ingredients. Slice the green onion diagonally into about 1cm pieces. Finely mince the garlic. Slice the chili peppers diagonally. (If you like it spicier, you can use Cheongyang peppers.)
Step 7
Gently rinse the fresh cod roe under running water. Handle it carefully to prevent it from breaking.
Step 8
Once the water in the pot is boiling vigorously, add the remaining 500ml of water. Adding water in two stages helps create a clearer and deeper broth.
Step 9
While the second addition of water is coming to a boil, prepare the seasoning paste. In a separate bowl, mix 2 Tbsp doenjang, 2 Tbsp gochujang, 2 Tbsp gochugaru, and 2 Tbsp guk-ganjang until well combined. (You can adjust the seasoning ratios to your preference.)
Step 10
Rinse the bean sprouts thoroughly under running water and drain them. You can wash them ahead of time!
Step 11
When the water boils again, add the remaining 500ml of water. You will have used a total of 1.5L of water.
Step 12
Cut the tofu into approximately 1.5cm cubes or bite-sized pieces. Slicing them attractively, like in the photo, makes the dish look even better.
Step 13
Once the water is boiling, carefully add the prepared cod chunks and roe to the pot. Ensure they are submerged, and simmer over high heat for about 5 minutes. Skim off any foam that rises to the surface to keep the broth clear.
Step 14
Carefully skim off all the white foam that appears from the fish and roe to create a clean and clear broth.
Step 15
Instead of adding the seasoning paste directly to the pot, scoop out a ladleful of broth and mix it into the paste in the bowl until smooth. This prevents clumps and ensures the seasoning dissolves evenly.
Step 16
Pour the thinned seasoning paste back into the pot, distributing it evenly. Add the rinsed bean sprouts, minced garlic, and sliced chili peppers. Simmer for another 2-3 minutes until the bean sprouts are crisp-tender.
Step 17
Finally, add the diced tofu and the sliced green onions. Bring to a gentle boil once more. Your delicious ‘Cod Roe Stew’ is now ready, boasting a rich, spicy, and deeply flavorful broth!
Step 18
Made with a homemade seasoning paste, this stew offers a deep and complex flavor. With its generous amount of ingredients, you can enjoy a hearty meal without holding back!
