Refreshing and Spicy Pollack Roe Soup (Myeongnan Al Tang)
How to Easily and Deliciously Make Refreshing and Spicy Pollack Roe Soup
This Myeongnan Al Tang, made with salted pollack roe, is refreshing, spicy, easy, and delicious! This is a must-try recipe. You’ll love it!
Ingredients- 600ml Anchovy Broth
- 5 Salted Pollack Roe (White Roe recommended)
- A little Radish (or about a handful)
- 1/4 block Tofu
- 2 handfuls Bean Sprouts (about a hand’s span)
- A little Mushroom (e.g., Shiitake, Oyster Mushrooms)
- Half a Green Onion
- 1/2 Red Chili Pepper
- 1 Green Chili Pepper (optional, for extra spice)
- A handful of Crown Daisy or Perilla Leaves
Seasoning- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soju (or rice wine)
- 1 Tbsp Minced Garlic
- Guk-ganjang (soy sauce for soup) or Salt to taste
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soju (or rice wine)
- 1 Tbsp Minced Garlic
- Guk-ganjang (soy sauce for soup) or Salt to taste
Cooking Instructions
Step 1
Let’s start preparing the ingredients for a fresh pollack roe soup! The key vegetables that bring out the refreshing taste of Al Tang are radish, bean sprouts, and green onions. Add soft tofu, fragrant mushrooms, and optional green chili peppers for extra spiciness, according to your preference. Finally, a generous amount of crown daisy or perilla leaves will deepen the broth’s flavor and add a lovely aroma, making it even more delicious.
Step 2
Pollack roe is the star ingredient of Al Tang! While there are various types of pollack roe, if you prefer a pop-in-your-mouth texture and a clean taste, I personally highly recommend using ‘white pollack roe’. Red roe is also good, but white roe keeps the broth clear and enhances its delicate flavor.
Step 3
Prepare the red and green chili peppers to add spiciness and color. Remove the seeds and thinly slice them. Adjust the amount of green chili pepper according to how spicy you like it.
Step 4
Also prepare the green onions, which add a refreshing taste when cut into larger pieces. You can slice them diagonally or into large chunks.
Step 5
Prepare the tofu, which will add a soft texture. Dice it into bite-sized cubes.
Step 6
Now, let’s make the seasoning paste that will bring out the umami of the Al Tang! In a bowl, combine 1 tablespoon of gochugaru, 1 tablespoon of soju (to remove fishiness and enhance flavor), and 1 tablespoon of minced garlic. Mix well to create a delicious seasoning paste.
Step 7
Let’s start making the base broth. Pour 600ml of anchovy broth into a pot, add the prepared seasoning paste and the radish to add a refreshing taste. Now, start boiling over high heat.
Step 8
Once the broth begins to boil vigorously, add the pollack roe whole. Avoid stirring too much so that the roe doesn’t break and maintains its shape as it cooks.
Step 9
Add a generous amount of bean sprouts, which are responsible for the crunchy texture and refreshing broth. Covering the pot after adding the bean sprouts will help them cook faster and reduce any fishy smell.
Step 10
When the pollack roe and bean sprouts are almost cooked, taste the broth and adjust the seasoning. Since the saltiness of the pollack roe itself varies, season with guk-ganjang, fish sauce, or salt as needed, tasting as you go. It’s important to adjust the seasoning gradually rather than making it too salty from the start.
Step 11
Once the broth seasoning is adjusted, add the prepared tofu and mushrooms. Since tofu and mushrooms can become mushy if boiled for too long, cook them only briefly after adding – about 1-2 minutes is enough to preserve their texture.
Step 12
Finally, add the green onions and chili peppers to enhance the refreshing flavor and simmer for another short boil. Cook for about 1 minute to allow the fresh aroma of the vegetables to meld into the broth.
Step 13
Turn off the heat and artfully arrange the chopped crown daisy or perilla leaves on top as a garnish. The gentle heat will release their aroma, further enhancing the flavor of the Al Tang.
Step 14
The cooking process is incredibly simple, yet the resulting Myeongnan Al Tang is anything but simple – it’s refreshingly spicy and exceptionally delicious! The harmony of the hot broth and the popping pollack roe is outstanding.
Step 15
This Myeongnan Al Tang is perfect for days when you crave a hot and spicy soup, or as a delightful accompaniment to drinks! With just a few extra ingredients you might have at home, you can create a hearty and flavorful meal that’s sure to impress. Don’t miss out on trying this Myeongnan Al Tang with its guaranteed deep and refreshing broth flavor!
