📝 About This Recipe
Al-tang is a beloved Korean classic, celebrated for its rich, briny depth and the unique, popping texture of salt-cured pollack roe. This vibrant red stew balances the oceanic savoriness of the roe and milt with a fiery, aromatic broth infused with gochugaru and garlic. It is the ultimate comfort food for seafood lovers, offering a sophisticated interplay of spicy, umami, and refreshing flavors that warm the soul.
🥗 Ingredients
The Seafood
- 300 grams Pollack Roe (Myeongnan) (fresh or salted, cut into 2-inch pieces)
- 150 grams Pollack Milt (Shirako/Iri) (cleaned and rinsed)
- 10-12 pieces Manila Clams (scrubbed and purged of sand)
The Broth Base
- 5 cups Anchovy and Kelp Stock (homemade or store-bought)
- 200 grams Korean Radish (Mu) (peeled and sliced into thin 1-inch squares)
- 1 piece Dried Kelp (Dashima) (approx 2x2 inches)
Seasoning Paste (Yangnyeom)
- 3 tablespoons Korean Red Chili Flakes (Gochugaru) (adjust for heat preference)
- 2 tablespoons Minced Garlic (freshly minced is best)
- 1 tablespoon Korean Soup Soy Sauce (Guk-ganjang) (for deep saltiness)
- 1 teaspoon Salted Shrimp (Saeu-jeot) (finely minced; adds essential umami)
- 1 tablespoon Rice Wine (Mirin) (to remove any fishy scent)
- 1/2 teaspoon Ginger Juice (or finely grated ginger)
Vegetables & Garnish
- 1/2 Zucchini (sliced into half-moons)
- 1/2 block Firm Tofu (sliced into bite-sized rectangles)
- 2 pieces Shiitake Mushrooms (sliced)
- 2 stalks Green Onions (sliced diagonally)
- 1 each Red and Green Chili Peppers (sliced)
- 1 handful Crown Daisy (Ssukgat) (for garnish; optional but highly recommended)
- 1 handful Bean Sprouts (cleaned)
👨🍳 Instructions
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1
Prepare the seasoning paste by mixing the gochugaru, minced garlic, soup soy sauce, saeu-jeot, rice wine, and ginger juice in a small bowl. Let it sit for 10 minutes to allow the flavors to meld and the chili flakes to hydrate.
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2
Gently rinse the pollack roe and milt in cold salt water. If using large roe sacs, cut them into 2-inch segments carefully to avoid spilling too many eggs. Drain and set aside.
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3
In a shallow pot or a Korean earthenware pot (ttukbaegi), add the anchovy stock, sliced radish, and the piece of dried kelp.
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4
Bring the stock to a boil over medium-high heat. Once boiling, remove the kelp piece to prevent the broth from becoming slimy.
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5
Add the prepared seasoning paste to the boiling broth. Stir gently until the paste is fully incorporated and the broth turns a vibrant red.
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6
Lower the heat to medium and add the radish slices and bean sprouts. Simmer for about 5 minutes until the radish begins to look translucent.
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7
Carefully add the pollack roe, milt, and clams to the pot. Do not stir too vigorously, as you want the roe to stay intact as it firms up.
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8
Add the zucchini, shiitake mushrooms, and tofu slices. Arrange them neatly around the pot for a beautiful presentation.
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9
Simmer for another 7-10 minutes. Use a spoon to skim off any foam or bubbles that rise to the surface; this ensures a clean, crisp broth flavor.
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10
Taste the broth. If it needs more salt, add a pinch of salt or a bit more saeu-jeot. If it's too spicy, you can add a splash more stock.
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11
Add the sliced green onions and chili peppers. Let them cook for just 1 minute to soften slightly.
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12
Turn off the heat and top with a fresh handful of crown daisy (ssukgat). The residual heat will wilt the greens perfectly, releasing their herbal aroma.
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13
Serve immediately while bubbling hot, directly from the pot.
💡 Chef's Tips
Do not overcook the roe; it should be firm but not rubbery—about 8 minutes in boiling liquid is usually perfect. Always skim the foam off the top of the stew to achieve the 'kaekkut-han' (clean) taste that defines high-quality Korean stews. If you cannot find crown daisy, watercress or even arugula can provide a similar peppery, herbal finish. Using 'Saeu-jeot' (salted shrimp) is the secret to authentic Al-tang; it provides a fermented depth that regular salt cannot replicate. For a richer broth, you can sauté the radish in a teaspoon of sesame oil before adding the stock.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy purple rice (heukmi-bap) to balance the spice. Pair with classic Korean side dishes (banchan) like sweetened black beans or a cold cucumber salad. A chilled bottle of Soju is the traditional beverage of choice, as its clean finish cuts through the rich oils of the roe. Provide a small dipping bowl of soy sauce mixed with a touch of wasabi for dipping the pieces of roe and milt. Enjoy as a 'haejang' (hangover) dish or a hearty main course on a cold, rainy evening.