Korean Spicy Fish Roe Stew
Cook 150 g Korean radish, sliced into 0.5 cm squares, in 750 ml kelp stock on medium-high for about 6 minutes, then season with the chili flakes, soup soy sauce, and garlic. When the broth boils again, add 250 g raw pollock roe cut into 3 to 4 cm pieces along with the tofu, reduce to medium, and simmer without vigorous stirring. Start checking after 4 to 5 minutes and keep cooking until the thickest piece of roe is opaque and set through the center.
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Altang uses fresh, unsalted pollock roe.
Read more
Make it with cured myeongran and the broth turns salty on the same amount of soy sauce, so check the label for unsalted when you shop.
Ingredients
Instructions
- 1
Rinse 250g pollock roe sacs gently under cold running water to remove blood and small impurities.
Drain them in a sieve, then cut into 3 to 4 cm pieces without pressing or tearing the thin membranes.
- 2
Slice 150g Korean radish into 0.5 cm thin squares so it cooks quickly and sweetens the broth.
Cut 120g tofu into 1 cm slices, slice the green onion diagonally, and remove only the tough stems from the crown daisy.
- 3
Put 750ml kelp stock and the sliced radish in a pot and bring it to a boil over high heat.
Once it boils, lower to medium-high and cook about 6 minutes, until the radish edges look slightly translucent.
- 4
Add 1 tablespoon Korean chili flakes, 1 tablespoon soup soy sauce, and 1 teaspoon minced garlic.
If the chili flakes clump, the broth can taste dusty, so ladle hot broth over them and stir until evenly dispersed.
- 5
When the broth boils again, add the raw pollock roe and tofu and reduce to medium.
Simmer without vigorous stirring and start checking after 4 to 5 minutes. Continue until the thickest roe piece is opaque and set through the center; broth color alone is not a doneness test.
- 6
Add the sliced green onion and 50g crown daisy at the end and boil for only 30 seconds.
When the herbal aroma rises, turn off the heat and serve with a ladle, lifting gently so the tofu does not break.
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