Spicy Pollack Roe Soup (Al-tang)
How to Make a Flavorful and Spicy Pollack Roe Stew – A Delicious Way to Enjoy Pollack Roe
Learn how to prepare a wonderfully spicy and refreshing pollack roe stew. This dish is a perfect balance of zesty broth and tender roe, guaranteed to be a hit.
Soup Ingredients- 4 strings fresh pollack roe (Myeongran-jeot)
- 1/3 Korean zucchini (Aehobak)
- 1/4 onion
- 1 handful thinly sliced radish (Nabaek-sseon mu)
- 1/3 green onion
- 1 red chili pepper
- 1 Tbsp minced garlic
- 1.5 Tbsp red pepper flakes (Gochugaru)
- 500ml water
- 1 concentrated broth cube (Coin yuksu)
- 0.5 Tbsp salted shrimp (Saewoo-jeot)
Cooking Instructions
Step 1
First, prepare your vegetables. Thinly slice the radish (nabaek-sseon). Dice the Korean zucchini and onion into bite-sized pieces. Chop the green onion and thinly slice the red chili pepper to add a nice kick.
Step 2
To create a rich broth, bring 500ml of water to a boil in a pot and add 1 concentrated broth cube. If you don’t have a broth cube, a traditional anchovy and kelp broth would also work well.
Step 3
Now, let’s prepare the star ingredient: the pollack roe. We’re using 4 strings today. I’ve pre-cut mine into bite-sized pieces for easier eating and better flavor infusion into the broth. You can also add them whole and cut them later if you prefer.
Step 4
Once the broth is boiling vigorously, add the thinly sliced radish, diced zucchini, and onion. We’ll add the green onion and chili pepper a bit later to preserve their freshness and flavor.
Step 5
Next, stir in 1.5 tablespoons of red pepper flakes (gochugaru) to give the soup its signature spicy kick and vibrant color.
Step 6
Add 1 tablespoon of minced garlic for depth of flavor. Stir well to ensure it’s evenly distributed and doesn’t clump.
Step 7
Let the soup simmer until the vegetables are tender. Make sure the radish turns translucent and soft, indicating it’s cooked through.
Step 8
When the radish is tender, carefully add the prepared pollack roe to the pot. Be gentle to avoid breaking it up too much.
Step 9
Now, add the chopped green onion and sliced red chili pepper. Let the soup simmer for another 5 minutes or so, allowing the flavors of the pollack roe to meld beautifully into the broth.
Step 10
Finally, season the soup with 0.5 tablespoon of salted shrimp (saewoo-jeot) for added umami and a clean finish. Taste and adjust the seasoning if needed, adding a bit more salted shrimp if you prefer it saltier.
Step 11
Your delicious and spicy pollack roe stew is ready! Enjoy this hearty and flavorful dish with a bowl of warm rice.
