Spicy and Refreshing Pollack Roe Stew (Al Tang)
Easy & Delicious Pollack Roe Stew with Simple Ingredients
A perfect dish for special occasions or to cure a hangover! Enjoy the satisfying pop of pollack roe and the refreshingly spicy broth of Al Tang, made easily at home. With fresh ingredients and a few basic seasonings, anyone can create this delicious dish.
Al Tang Ingredients- 1 block pollack roe
- 1/2 daikon radish
- 3 Tbsp sliced green onion
- 1 Tbsp minced garlic
- 5 cups anchovy broth
Al Tang Seasoning- 3 Tbsp red chili powder
- 1/2 Tbsp red chili paste (gochujang)
- 1-2 Tbsp fish sauce (for saltiness)
- 1 Tbsp rice wine (mirin)
- Pinch of black pepper
- 3 Tbsp red chili powder
- 1/2 Tbsp red chili paste (gochujang)
- 1-2 Tbsp fish sauce (for saltiness)
- 1 Tbsp rice wine (mirin)
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash the daikon radish thoroughly and slice it thinly, similar to sharpening a pencil. Slice the green onions diagonally, preparing them to release their refreshing flavor.
Step 2
Pour 5 cups of anchovy broth into a pot and add the sliced daikon radish. Bring to a boil over medium heat. Once the daikon radish starts to turn translucent, add 3 tablespoons of red chili powder and continue to simmer, allowing the broth to develop color and depth.
Step 3
As the broth begins to boil, stir in 1/2 tablespoon of red chili paste (gochujang) until well combined. Adjust the saltiness of the broth by adding 1-2 tablespoons of fish sauce to your preference. For a deeper umami flavor, consider using soy sauce; for a brighter, refreshing taste, fish sauce is recommended.
Step 4
Now, carefully add the cleaned pollack roe to the pot. To prevent the roe from bursting while cooking, it’s best to simmer over medium-low heat rather than high heat from the start. Add 1 tablespoon of rice wine (mirin) to eliminate any fishy odors.
Step 5
Pollack roe can become dry and less flavorful if overcooked. Once the roe is slightly cooked and the outer surface turns white, carefully remove it from the pot to check the inside. If it’s not fully cooked, return it to the pot to continue simmering.
Step 6
To ensure the pollack roe is cooked through and tender, gently cut it into bite-sized pieces once removed from the pot. Handle the roe delicately to prevent it from breaking apart.
Step 7
Carefully place the cut pollack roe back into the pot and simmer gently until it’s tender and fully cooked. Stir with chopsticks or a similar utensil very gently to avoid breaking the roe while checking its doneness.
Step 8
Finally, add 1 tablespoon of minced garlic and simmer for about 2 more minutes to further enhance the refreshing flavor of the Al Tang. If you prefer a spicier kick, add a pinch of black pepper for a finishing touch.
Step 9
Add the diagonally sliced green onions generously and simmer briefly before turning off the heat. Your delicious Al Tang is now ready! The aromatic green onions will infuse the broth with an even richer flavor.
Step 10
Serve the piping hot Al Tang in a traditional earthenware pot or individual bowls for a visually appealing and delicious meal. Enjoy this hearty dish with a bowl of steamed rice!
