Spicy and Refreshing Pollack Roe Stew (Al-tang)
How to Make Delicious Pollack Roe Stew with Fresh Pollack Roe
Hello, dear neighbors! As the weather gets chilly, I find myself craving warm and comforting stews. Today, I’m excited to share how to make a delightful pollack roe stew (Al-tang) using fresh pollack roe. It’s a recipe that warms you up from the inside out!
Al-tang Ingredients
- 500g fresh pollack roe
- 600ml savory anchovy and kelp broth
- 1/3 Korean radish (sliced thinly)
- 1 stalk green onion (cut into large pieces)
- 2 Korean green chili peppers (for spicy kick)
- 1 red chili pepper (for color)
- 4 sprigs crown daisy (for fresh aroma)
- 1/2 block firm tofu (cut into bite-sized pieces)
- 2 Tbsp soy sauce for soup (for deep flavor)
- 1.5 Tbsp red pepper flakes (adjust spiciness)
- 1 Tbsp minced garlic (for aroma)
- 1 tsp minced ginger (to remove fishiness)
- 1 tsp fish sauce (for enhanced umami)
Cooking Instructions
Step 1
First, let’s prepare the Korean radish, which adds a refreshing taste to the Al-tang. Slice the radish thinly, about 1cm thick, into bite-sized pieces suitable for your pot. This ‘nabak’ slicing method allows the radish to absorb the broth’s flavors beautifully.
Step 2
Prepare the green onions for the finishing touch. Cut them into large pieces, about the length of your thumb. Cutting them this way ensures they hold their shape and texture during cooking, adding a fresh bite at the end.
Step 3
Next, let’s slice the chili peppers, which will add a spicy kick and vibrant color. For the Korean green chili peppers, remove the seeds and slice them diagonally for a controllable level of heat. Slice the red chili pepper similarly, diagonally, for a visually appealing garnish.
Step 4
Trim the tougher stem parts of the crown daisy and cut them into roughly 10cm lengths. Crown daisy is best added at the very end of cooking, as overcooking can diminish its fresh, fragrant aroma. Just a quick simmer is all it needs.
Step 5
Prepare half a block of firm tofu by cutting it into generous cubes. Cubing it prevents it from falling apart during cooking and makes it easy to enjoy with the broth and other ingredients.
Step 6
While not in the original recipe, feel free to add mushrooms like enoki or oyster mushrooms if you have them on hand. They add another layer of texture and flavor! Adjust the amount or omit them based on your preference and what’s in your fridge. If adding mushrooms, trim off the woody ends and separate the clumps.
Step 7
Now, for the star ingredient: the pollack roe! Rinse the pollack roe thoroughly under cold running water, gently removing any clinging membranes or impurities. You can also give it a brief rinse in saltwater to help eliminate any fishy odors.
Step 8
Let’s make the foundation of our delicious Al-tang broth. In a pot, combine the anchovy and kelp broth (or water with dried anchovies and kelp) and a broth tea bag (if using). Bring it to a simmer over medium heat to extract a rich, flavorful broth.
Step 9
Once the broth is ready, remove the tea bag. Add the sliced radish and continue to simmer over medium heat until the radish becomes tender and translucent. The radish will lend its natural sweetness and refreshing quality to the soup.
Step 10
When the radish is cooked and looks see-through, it’s time to add the seasonings that will define the Al-tang’s flavor. Stir in the minced garlic, minced ginger, red pepper flakes, fish sauce, and soy sauce for soup. Let it simmer for a moment to allow the flavors to meld.
Step 11
As the broth comes to a gentle boil, carefully add the cleaned pollack roe. Stir gently with chopsticks to avoid breaking the delicate roe as it cooks. The roe will turn opaque and release its rich, creamy flavor into the stew.
Step 12
Once the roe has started to cook, add the prepared mushrooms (if using) and the cubed tofu. Let everything simmer together, allowing the tofu and mushrooms to soak up the flavorful broth.
Step 13
When the roe is fully cooked and all ingredients are well combined, add the large pieces of green onion, and the diagonally sliced red and green chili peppers. Simmer for another 1-2 minutes. Adding the chili peppers at this stage adds a final touch of zesty flavor and visual appeal.
Step 14
Once the stew is bubbling again, turn off the heat. Artfully arrange the crown daisy sprigs on top. Let the fragrant aroma of the crown daisy infuse the broth for a moment, and your delicious pollack roe stew is ready! Enjoy this comforting dish while it’s hot!
