Spicy and Refreshing Pollack Roe Stew (Al Tang)
A Spicy and Bracing Taste of the Sea: Al Tang
This is a spicy and refreshingly clear pollack roe stew. If you’re craving something warm and nourishing, don’t hesitate. It’s perfect for a hearty meal or as a delightful accompaniment to drinks.
Ingredients for Al Tang- 100g pollack roe (myounran)
- 100g fish milt (gon-i)
- 1/2 bag of clams (approx. 250g)
- 1 Korean green chili pepper
- 1 red chili pepper
- 1/3 bundle of enoki mushrooms
- A small amount of crown daisy (ssukgat)
- 1 stalk of green onion
- 2.5 cups (approx. 500ml) anchovy-kelp broth
Seasoning for Al Tang- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp salt (or adjust to taste)
- 1 Tbsp cooking wine (mirin or sake)
- A pinch of black pepper
- 1 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp salt (or adjust to taste)
- 1 Tbsp cooking wine (mirin or sake)
- A pinch of black pepper
- 1 Tbsp minced garlic
- 0.5 Tbsp minced ginger
Cooking Instructions
Step 1
First, prepare the clams by soaking them in lightly salted water (about 1 Tbsp salt per 500ml water) overnight to purge any sand. Covering the pot with a dark cloth or black plastic bag during this process helps the clams release their grit more effectively.
Step 2
In a deep pot, pour 2.5 cups (approx. 500ml) of anchovy-kelp broth and bring it to a boil until it reduces slightly, about by half. Once boiling, stir in 1 Tbsp of gochujang until dissolved. Add about half of the 1.5 Tbsp gochugaru (approx. 0.75 Tbsp) first and whisk well to prevent lumps.
Step 3
Continue to simmer the broth and add 0.5 Tbsp of salt for a light seasoning. It’s best to keep the initial seasoning mild, as the flavors from the ingredients and additional seasonings will be added later.
Step 4
Gently rinse the pollack roe and fish milt under cold water and drain them in a colander. Prepare the vegetables like radish, zucchini, and onion by slicing them into half-moon or cube shapes.
Step 5
Carefully add the prepared pollack roe and fish milt to the simmering broth. Then, add the sliced vegetables and the purged clams.
Step 6
Finally, taste the broth and adjust the salt seasoning as needed. Sprinkle in a pinch of black pepper. Add 1 Tbsp of minced garlic and 0.5 Tbsp of minced ginger, and let it simmer for a bit longer. Add the diagonally sliced green onions, enoki mushrooms, and crown daisy towards the end, cooking briefly until just wilted. Your delicious Al Tang is ready to be enjoyed!
