Spicy and Refreshing Pollack Roe Stew (Al Tang) – Easy & Delicious Recipe
Mastering the Art of Making Flavorful Al Tang at Home
Last night, thanks to my sister, I got my hands on some fresh pollack roe and gonji (fish milt), and decided to whip up some delicious Al Tang! The spicy, yet deeply savory broth, rich with seafood flavors, was incredibly refreshing and clean-tasting. Despite the generous amount of roe, we devoured the entire pot in no time! It was pure bliss, especially with a bowl of rice soaked in that warm, comforting soup! Let me share my secret to making Al Tang at home that rivals restaurant quality!
Main Ingredients for Al Tang- 1kg fresh pollack roe (Dongtae Al)
- 200g fresh gonji (fish milt)
- 1 handful of chewy sea squirt (Oman-dungi)
- 1 piece of radish (approx. 1/4 medium radish) for a refreshing taste
- 1 onion, for sweetness and depth of flavor
- 1 handful of bean sprouts, for a delightful crunch
- 1 handful of Korean parsley (Minari), for a fragrant aroma
- 1/2 stalk of green onion, for garnish and finishing
- 1-2 Korean green chili peppers, for a touch of heat
Al Tang Seasoning (Perfect Ratio)- 1.5L anchovy-kelp broth or rice water (for the soup base)
- 2 Tbsp Korean soy sauce (Guk-ganjang), for umami
- 5 Tbsp Korean chili flakes (Gochugaru), for spiciness
- 3 Tbsp cooking wine (Mirin), to remove fishy odors and tenderize
- 2 Tbsp tuna extract (Chamchi-aekjeot), for deep savory flavor
- 2 Tbsp salt (or to taste), for seasoning adjustment
- 2 Tbsp minced garlic (generous amount)
- A pinch of ginger powder (or 1/2 tsp grated fresh ginger)
- 1.5L anchovy-kelp broth or rice water (for the soup base)
- 2 Tbsp Korean soy sauce (Guk-ganjang), for umami
- 5 Tbsp Korean chili flakes (Gochugaru), for spiciness
- 3 Tbsp cooking wine (Mirin), to remove fishy odors and tenderize
- 2 Tbsp tuna extract (Chamchi-aekjeot), for deep savory flavor
- 2 Tbsp salt (or to taste), for seasoning adjustment
- 2 Tbsp minced garlic (generous amount)
- A pinch of ginger powder (or 1/2 tsp grated fresh ginger)
Cooking Instructions
Step 1
First, gently rinse the pollack roe, gonji, and sea squirt under cold running water. It’s crucial to handle the roe delicately to prevent it from breaking. Rinse multiple times until the water runs clear, then drain them thoroughly in a colander. (Tip: Soaking them briefly in lightly salted water before rinsing can help remove any fishy odors even more effectively.)
Step 2
Slice the radish thinly into bite-sized, half-moon shapes (nabak-sseolgi). Thinly slice the onion and cut the green onion diagonally. Chop the Korean parsley and green chili peppers into bite-sized pieces for easy addition later. Wash the bean sprouts and drain them.
Step 3
Let’s make the seasoning sauce that will bring out the deliciousness of the Al Tang! In a bowl, combine 2 Tbsp Korean soy sauce, 5 Tbsp Korean chili flakes, 3 Tbsp cooking wine, 2 Tbsp tuna extract, 2 Tbsp salt, a generous 2 Tbsp of minced garlic, and a pinch of ginger powder. Mix everything together thoroughly. (Tip: Taste the seasoning at this stage and adjust with more salt or soy sauce according to your preference for a perfect flavor.)
Step 4
Pour about half of the prepared broth or rice water into a pot. Add the sliced radish and stir in the pre-mixed seasoning sauce, ensuring it dissolves completely without any lumps. Once the broth comes to a boil, the real Al Tang cooking begins!
Step 5
When the broth is boiling, add the sliced onions and washed bean sprouts first, and let them simmer for a short while. Once the onions become translucent and the bean sprouts start to cook, carefully add the prepared pollack roe, gonji, and sea squirt. Bring to a rolling boil again over high heat after adding the ingredients. (Caution: Be careful not to overcook the roe, as it can become mushy.)
Step 6
When the roe and gonji are cooked and plump, and the broth has a rich, appetizing color, add the diagonally sliced green onions, fragrant Korean parsley, and chopped green chili peppers. Simmer briefly just until the vegetables are wilted and the flavors meld together. It’s important not to overcook at this stage, as the vegetables can become too soft.
Step 7
Your steaming hot and spicy Al Tang is finally ready! Serve it generously in large bowls. You can also prepare a dipping sauce to enhance the experience: mix 2 Tbsp soy sauce, 1 Tbsp vinegar, and 1/2 Tbsp sugar in a small dish, and add a dab of wasabi. This combination will elevate the flavors of your Al Tang to another level! Enjoy your meal with a bowl of rice!
