Korean Spicy Fish Roe Braise
Al-jjim is a Korean fisherman's dish that turns the parts most people discard - pollock roe sacs and milt - into a rich, intensely flavored braise. The roe has a grainy, dense texture that firms up when heated, while the milt is creamy and custard-like, breaking apart into soft curds in the simmering sauce. Radish slices line the pot bottom, providing a sweet buffer that tempers the aggressive saltiness of the gochugaru-soy braising liquid. The dish cooks at low heat for fifteen minutes, during which the roe and milt release their marine oils into the sauce, creating a broth that is simultaneously spicy, briny, and rich. Green onion added in the final minutes brings a fresh sharpness. Al-jjim is a winter specialty in Korea's east coast fishing ports, where fresh roe is available during the pollack spawning season.
Adjust Servings
Instructions
- 1
Rinse the roe and milt lightly, then drain well.
- 2
Line the pot with radish and place roe and milt on top.
- 3
Mix chili flakes, soy sauce, garlic, and water; pour in and bring to a simmer.
- 4
Cook gently over low heat for 15 minutes.
- 5
Add green onion, cook 3 more minutes, and serve immediately.
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