Al-tang: Fish Roe Soup

Written by Joe Wabe.

Feeling adventurous this summer? Al-tang (알탕) is one of those dishes food adventurers should try. It’s spicy and tasty, and its funky texture and fresh herb smell make people smile after the first spoonful. Al-tang is on the list of hot and spicy soups that are traditional in summer, following the slogan “heat beats heat.”

Although the roe doesn’t have much taste, it’s the broth that gives this dish its magic spicy and refreshing flavor, mainly produced by minari (미나리, water dropwort) and red pepper paste. It’s been said that this dish originated in Gangwon Province, where pollack can be found in large quantities due to the cold waters.

Most hot and spicy soups are also very popular as side dishes for soju during the cold winter months since the combination will keep you warm for a few hours, but that’s another story. Let’s get cooking!

Ingredients (Serve 2)

450 grams of pollack roe (frozen or fresh)
1 teaspoon of red pepper paste
1 teaspoon of red pepper flakes
1 teaspoon of soju
1 teaspoon of anchovy stock
1 cup of chopped radish
1 teaspoon of minced garlic
2 chopped green onions
1 cup of oyster mushrooms
1 bunch of minari
5 cups of water

Preparation

In a pot, add the water and radish and bring to a boil. In a separate container, prepare the sauce by combining the red pepper paste and flakes, soju, minced garlic, and anchovy stock. Mix them well and put the sauce aside. Bring the heat to medium and add the sauce, letting it cook for about three minutes. Then add the roe and mushrooms and cook for about another five minutes. Finally add the minari at the end and bring the heat down to low. Cook until the roe sack looks cooked and solid.

The Author
Joe Wabe is an established photographer and Gwangju local business entrepreneur. He has been contributing to the GIC and the Gwangju News for more than eight years.