Spicy and Refreshing Pollack Roe Stew (Altang) Recipe
Easy to Make! Deliciously Spicy Altang Recipe, Perfect as a Side for Drinks
Experience the delightful combination of refreshing radish and crunchy bean sprouts, enhanced by the zesty kick of chili powder. This Altang boasts a perfectly balanced spicy and refreshing broth, making it an excellent choice for a hangover cure or a delightful drink accompaniment. (Recipe adapted from ‘Soo Mi’s Side Dishes’ for an enhanced flavor profile.)
Key Altang Ingredients- 250g Fresh Pollack Roe
- 200g Soft Pollack Gon (Roe Sac)
- 150g Radish (for a refreshing taste)
- 100g Bean Sprouts (cleaned and trimmed, for a crisp texture)
- 1/4 Green Onion
- 8 Stems of Water Parsley (Minari)
- 1 Korean Green Chili Pepper (Cheongyang)
- 1/2 Red Chili Pepper (for color)
- 800ml Water (for clear broth)
Altang Seasoning Ingredients- 2 Tbsp Salted Fermented Shrimp (Jeotgal) (specifically Yukjeot)
- 1.5 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 1/3 Tbsp Minced Ginger
- A pinch of Black Pepper
- 2 Tbsp Salted Fermented Shrimp (Jeotgal) (specifically Yukjeot)
- 1.5 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 1/3 Tbsp Minced Ginger
- A pinch of Black Pepper
Cooking Instructions
Step 1
Let’s start by preparing the vegetables. Thinly slice the radish into bite-sized pieces (nabak-sseolgi). Cut the water parsley into 5cm lengths, and finely chop the green onion and chili peppers. (You can remove the seeds from the chili peppers if you prefer less heat.)
Step 2
The star of our dish, the pollack roe, should be cut into 3-4 pieces if it’s large. If they are very small, you might not need to cut them. Adjust the size so they are easy to eat and don’t break apart too easily during cooking.
Step 3
In a pot, combine 800ml of water, the prepared bean sprouts, and the sliced radish. Cook over high heat with the lid off for 5 minutes. This step allows the radish to release its refreshing flavor, enriching the broth.
Step 4
After 5 minutes, gently add the prepared pollack roe to the pot. Reduce the heat to medium-high and simmer for another 2 minutes. Be careful not to overcook the roe, as it can become mushy.
Step 5
As the stew simmers, foam will start to appear on the surface. It’s best to skim this foam off with a spoon, as it can make the broth cloudy. Removing it ensures a clear and clean-tasting broth.
Step 6
Now it’s time to add the ingredients that give the soup its signature flavor. Add the pollack gon (roe sac), salted fermented shrimp, gochugaru, minced garlic, minced ginger, and black pepper. Stir well to combine, then continue to simmer over medium-high heat for 3 more minutes, allowing the flavors to meld.
Step 7
Finally, just before serving, add the water parsley, green and red chili peppers, and green onion. Cook over medium heat for another 3-4 minutes. This will allow the fresh aroma of the vegetables to infuse into the broth, completing your delicious Altang. Serve immediately and enjoy!
