Fresh Pollack Roe Soup (Al Tang) Recipe
Delicious Pollack Roe Soup Even on a Hot Summer Day
My daughter suddenly craved Al Tang, which I usually only make in winter! Unexpectedly asking for it in the middle of summer, I searched online and found fresh roe and gon (fish milt) available for same-day delivery. I immediately got to work and made the soup. The fresh ingredients were incredibly vibrant, giving me great confidence. The taste was unbelievably smooth and delicious, just as I trusted! My daughter loved the spicy and refreshing flavor, too. Even if it’s not the typical season, enjoy this wonderfully fresh Al Tang. Have a delicious weekend! ♡
Ingredients
- 250g Pollack Roe (Myeongtae Al)
- 250g Cod Roe and Milt (Dae-gu Gon-i)
- A small piece of Radish (Moo)
- 600ml Water
Seasoning
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Beef Dashida (or similar savory powder)
- Salted Shrimp (Saeu-jeot), to taste
- 1 tsp Minced Garlic
- Green Onions (Pah), sliced diagonally
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Beef Dashida (or similar savory powder)
- Salted Shrimp (Saeu-jeot), to taste
- 1 tsp Minced Garlic
- Green Onions (Pah), sliced diagonally
Cooking Instructions
Step 1
Prepare the fresh pollack roe and cod gon. Remove any blood from the roe and clean any impurities from the gon.
Step 2
Gently rinse the prepared roe and gon under cold running water. Drain them in a colander to remove excess water. Be careful not to wash too vigorously, as the roe can break apart.
Step 3
Slice the radish into thick pieces, about 1.5 times the size of a tablespoon. This radish is key to the soup’s refreshing flavor.
Step 4
Pour 600ml of water into a pot and bring it to a boil over high heat. Using anchovy-kelp broth instead of plain water will add a deeper flavor.
Step 5
Once the water is boiling vigorously, stir in 2 tablespoons of gochugaru to give the soup a nice spicy color. Add the thick radish slices. Let it simmer until the radish becomes translucent and starts to soften.
Step 6
When the radish is about halfway cooked and tender, carefully add the drained roe and gon to the pot. Handle them gently to prevent them from breaking as they cook.
Step 7
Once the roe and gon are cooked, season the soup with soy sauce or salted shrimp to your preference. Add the minced garlic and Dashida for extra flavor. Finally, garnish generously with diagonally sliced green onions. Be mindful not to overcook the fresh roe, as it can become tough.
Step 8
Ladle the steaming hot Al Tang into bowls and serve immediately. Enjoy it with a side of rice!
