Korean Spicy Fish Roe Stew
Altang is a Korean stew built around pollock roe - the egg sacs prized in Korean coastal cooking for their briny, concentrated marine flavor. The dish has long been associated with Korea's east coast fishing towns, where fresh roe is available during winter spawning season and needs to be used quickly. Anchovy-kelp stock simmers first with radish to establish a clean, sweet base before the roe and tofu go in. The roe sacs release their eggs into the broth as they cook, turning the liquid cloudy and giving it a rich, oceanic body. Gochugaru and doenjang season the stew with a spicy-fermented edge that cuts through the fishiness. Crown daisy greens - ssukgat - are dropped in at the last moment, contributing a sharp, herbaceous perfume. A popular hangover remedy in Korean drinking culture, altang is often ordered steaming hot at the end of a long evening.
Adjust Servings
Instructions
- 1
Rinse roe sacs gently and cut into serving pieces.
- 2
Slice radish and tofu, diagonally cut green onion, and trim crown daisy.
- 3
Boil radish in stock for 6 minutes.
- 4
Add chili flakes, soup soy sauce, and garlic to season the broth.
- 5
Add roe and tofu, simmer 5 minutes, then finish with crown daisy and green onion.
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