Korean Spicy Fish Roe Braise

Quick answer

Total time: 45 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Al-jjim is a Korean braised dish built around pollock roe sacs and milt - the parts of the fish that most home cooks discard or that are sold separately at markets near fishing ports.

The two components come from the same fish but behave completely differently when cooked. The roe sacs firm up into a dense, granular texture as they heat, each individual egg becoming distinct and slightly resistant to the bite. The milt, by contrast, softens to a custard-like consistency, breaking apart in soft curds that dissolve into the braising sauce. Radish slices line the pot bottom, providing a sweet buffer against the aggressive saltiness of the gochugaru-soy braising liquid and preventing the more delicate milt from burning. The dish cooks at low heat for about fifteen minutes, during which the roe and milt release their marine oils into the sauce, adding an oceanic richness to the spicy, salty base. Green onions or scallions added at the end contribute a fresh, sharp counterpoint that keeps the heavy sauce from becoming monotonous. Al-jjim is a winter specialty in Korea's east coast fishing ports - Pohang, Gangneung, Sokcho - where fresh pollock roe is available during the winter spawning season. Frozen roe can be substituted year-round, but it releases fewer marine oils into the sauce, producing a noticeably less rich broth than the fresh version.

Ingredients

servings

IngredientAmountUnit

pollock roe300 gg

fish milt300 gg

radish180 gg

red pepper flakes1½ tbsptbsp

soy sauce2 tbsptbsp

minced garlic1 tbsptbsp

green onion1 eaea

water350 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Rinse 300 g pollock roe and 300 g fish milt in cold water, supporting them with your hand so they do not tear.

Remove any broken membrane or bloody bits, then drain in a strainer for at least 5 minutes.
2

Control

Slice 180 g radish about 1.5 cm thick and cover the pot bottom in an even layer.

This sweet layer softens the salty braising liquid and keeps the delicate milt from sticking directly to the hot base.
3

Season

Place the roe and milt on the radish without piling them up.

Stir 1.5 tbsp red pepper flakes, 2 tbsp soy sauce, 1 tbsp minced garlic, and 350 ml water together, then pour it around the sides.
4

Control

Heat over medium heat for 3 to 4 minutes, until the liquid bubbles around the edges.

Once it simmers, spoon the sauce over the roe and milt, but do not stir or flip them roughly.
5

Control

Cover, reduce to low heat, and braise gently for 15 minutes.

When the radish turns slightly translucent and the sauce reduces to a deep red, shake the pot lightly to check the bottom instead of stirring.
6

Finish

Slice 1 green onion on the diagonal, scatter it over the top, and cook 3 more minutes.

When the onion aroma rises and the roe feels firm, turn off the heat and serve the braise while hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Al-jjim highlights pollock roe and milt simmered until the roe sac is firm and the milt soft.
Finish cue: When the radish turns slightly translucent and the sauce reduces to a deep red, shake the pot lightly to check the bottom instead of stirring.
Avoid this: Rinse 300 g pollock roe and 300 g fish milt in cold water, supporting them with your hand so they do not tear.
Substitution: Frozen roe can be substituted year-round, but it releases fewer marine oils into the sauce, producing a noticeably less rich broth than the fresh version.