Spicy Pollock Roe Stew (Al Tang)
Simmer Korean radish, unsalted pollock roe and milt, then finish with tofu and greens.
- Prep
- 20 min
- Cook
- 25 min
Scale the recipe
Ingredients
- Unsalted Alaska pollock roe Raw weight of refrigerator-thawed roe, gently rinsed and drained with the sacs kept intact
- 200 g
- Unsalted Alaska pollock milt Thawed in the refrigerator and drained
- 100 g
- Korean radish (mu) Peeled
- 140 g
- Onion Peeled and root removed
- 65 g
- Tofu Packing liquid drained
- 120 g
- Large green onion (daepa)
- 20 g
- Cultivated water dropwort (minari) Tough ends removed
- 20 g
- Unsalted anchovy and kelp broth
- 4 C
Seasonings
- Korean chili flakes (gochugaru)
- 1 T + 1/2 T
- Korean chili paste (gochujang)
- 1/3 T
- Minced garlic
- 1/2 T
- Korean soup soy sauce (gukganjang)
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Rinse the roe
Thaw frozen pollock roe in the refrigerator. Gently rinse the unsalted roe with cold drinking water, keeping the sacs intact. Drain the roe in a strainer and weigh it 200 g.
-
Drain the milt
Briefly rinse the thawed milt in cold drinking water, drain in a strainer and weigh 100 g. Wash your hands and tools after handling raw roe and milt, and refrigerate both.
-
Slice radish and onion
Slice the radish 140 g into flat pieces about 5 mm thick. Cut the onion 65 g into thick, bite-size strips.
-
Cut the tofu and greens
Cut the tofu 120 g into thin, bite-size pieces. Rinse the green onion 20 g and minari 20 g under running water. Slice the green onion diagonally and cut the minari into 4 cm lengths.
-
Mix the seasoning
Mix Korean chili flakes 1 T + 1/2 T, gochujang 1/3 T, minced garlic 1/2 T and soup soy sauce 1/2 T in a small bowl until smooth.
-
Cook the radish in stock
Bring the stock 4 C and radish to a boil over medium-high heat. Stir in the seasoning, reduce to medium and simmer about 6 minutes, until the radish edges turn translucent.
-
Gently simmer the roe
Add the roe and onion. Once the broth returns to a boil, cook over medium heat for 4–5 minutes. Avoid pressing or stirring the roe sacs so they stay whole.
-
Add milt and tofu
Submerge the milt and tofu in the broth. Maintain a gentle simmer over medium heat and lightly skim any foam that collects.
-
Check the internal temperature
Use a food thermometer to check the thickest pollock roe sac and thickest piece of milt. Simmer over medium heat until both centers stay at 85°C or higher for at least 1 minute.
-
Add green onion and minari
Add the greens and simmer about 1 minute, then ladle into bowls. Refrigerate leftovers in shallow containers at 4°C or below within 2 hours, or within 1 hour if the room exceeds 32°C.
