Spicy Pollock Roe Stew (Al Tang)
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
170 kcal
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Course
Main Course
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Cuisine
Korean
Spicy Pollock Roe Stew (Al Tang)
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Wonderfully hearty spicy Pollock Roe stew (Al Tang) loaded with gochujang and garlic. Also called Fish Egg soup or Al Jjigae. Great simple recipe that is a totally warming soup for your tummy.
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Ingredients
Anchovy Stock
- 4 1/2 cup water
- 15 g dried anchovies (for soups) (Gukmul Myeolchi 국물용 멸치 15 g = 1/3 cup)
- 1 piece dried kelp (aka Kombu)
Stew Ingredients
- 1 lb pollock roe (Myeongtae Al 명태알)
- 4 oz pollock or cod milt (Iri 이리)
- 1 cup Korean radish or Daikon (cut into thick squares)
- 1/2 each onion (cut into squares)
- 1 cup zucchini (sliced)
- 7 oz extra firm tofu (7 oz = 1/2 pack)
- 2 each green onions (sliced)
- 1 each red chili pepper (sliced)
- 3 each garlic cloves (sliced)
Seasoning Sauce
- 1 Tbsp Gochujang (Korean Red Chili paste)
- 1 Tbsp Korean red chili powder
- 1 Tbsp Guk Ganjang (Korean Soup Soy Sauce)
- 1 Tbsp cooking sake
- 1 tsp garlic (chopped)
- 1/2 tsp garlic powder
- 1/4 tsp ginger (chopped)
- 1/8 tsp sea salt
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Instructions
- Thaw pollock roe and milt if frozen. It doesn't have to be completely thawed and you can still cut the milt pretty easily even when it's partly frozen. You can either leave the milt in big pieces or rough chop like I did here. It's up to you. I find that chopping it up is better if you have some people who could be a little put off by the looks of it.
Make Anchovy Stock
- Add a handful of dried anchovies (large ones for soup 국물용 멸치 Gukmulyong Myeolchi) and a piece of kelp to a pot of water. Simmer (do not boil) for 20 min. Remove kelp and anchovies. Set aside until you are ready to make the stew.
Prepare Vegetables
- Cut radish, zucchini, onions, green onions, tofu, red chili pepper (optional), garlic (2-3 cloves). Also chop fine - garlic and ginger.
Make Seasoning Sauce
- In a small bowl, add gochujang, gochukaru (red chili powder), guk ganjang (soup soy sauce), sake, ginger, garlic, garlic powder and salt.
Put it altogether!
- Bring anchovy stock to a boil on medium high heat (with anchovies and kelp discarded). Add seasoning sauce to stock and stir.
- Add onions and radish to pot. Wait until it starts to boil, about 3-4 minutes.
- Then add the milt and roe. Let it cook for 5-6 minutes or so or until the roe sack looks cooked (solid vs translucent color).
- OPTIONALLY cut roe into smaller pieces. Reduce heat to simmer (so you can see..haha) and then take out each roe sack and cut them into 2-3 pieces with scissors. See how it is still raw in the middle but cutting the roe when they are partially cooked on the outside prevents the individual eggs from pouring out onto the stew. You can bypass this step and just leave the roe whole and let your guests cut it as they eat it.
- Raise the heat back up to medium high. Add all vegetables and tofu. Top it off with garlic and chilis. Cook for another 4-5 minutes until zucchini is cooked. Top it off with some fresh aromatic veggies like ssukat or minari if you have some. I didn't so I just added some fresh green onions at the end right before serving.
Serve with some rice, some vegetable banchan and you should be good!
Notes
- Substitutes - if Pollock Roe is not available, you can try Cod Roe or some other fish roe. Just make sure it's not salted or seasoned.
- Do NOT cut the roe into pieces before cooking because all the eggs will all disperse throughout the stew. Leave the roe sac whole or cut it with scissors AFTER the outside has been cooked a little bit.
- Use anchovy stock or fish stock for the broth. This makes the stew extra flavorful.
- Time saving tip - Make anchovy stock ahead of time and keep in fridge to use for this and other soups or stews.
- Add Milt (Iri) - fish milt adds great richness to your stew and makes it taste even better. Try adding it to your stew but is optional.
- Add fresh ssukat (Chrysanthemum leaves) or minari (water dropwort) and green onions right at the end - for great flavor and freshness.
Nutrition Information
Show Details
Calories
170kcal
(9%)
Carbohydrates
6g
(2%)
Protein
25g
(50%)
Fat
6g
(9%)
Cholesterol
242mg
(81%)
Sodium
435mg
(18%)
Potassium
398mg
(11%)
Sugar
2g
(4%)
Vitamin A
670IU
(13%)
Vitamin C
26.2mg
(29%)
Calcium
47mg
(5%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 25g | 50% |
| Fat | 6g | 9% |
| Cholesterol | 242mg | 81% |
| Sodium | 435mg | 18% |
| Potassium | 398mg | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 26.2mg | 29% |
| Calcium | 47mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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