{"id":13221,"date":"2018-12-18T00:18:13","date_gmt":"2018-12-18T08:18:13","guid":{"rendered":"https:\/\/kimchimari.com\/?p=13221"},"modified":"2020-07-16T22:09:02","modified_gmt":"2020-07-17T05:09:02","slug":"al-tang-pollock-roe-fish-egg-stew","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/al-tang-pollock-roe-fish-egg-stew\/","title":{"rendered":"Spicy Pollock Roe Stew (Al Tang or Al Jjigae)"},"content":{"rendered":"

Spicy Pollock Roe Stew (Al Tang or Al Jjigae) is a wonderful hearty spicy fish egg stew that is bursting with flavors of the sea while having that unique mix of Korean flavors that are hard to tell what’s in it but it just tastes really really good. This is a dish that’s hard to replicate and have the same flavor every time unless you have a recipe.\u00a0<\/em><\/p>\n

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Spicy Pollock Roe Stew (Al Tang) in Pot<\/figcaption><\/figure>\n

Or…you have made it all your life and have perfected making Al Tang with no recipe. Another one of my husband’s favorite stew, he actually requests this spicy pollock roe stew every now and then. And in the past, I have made it but was never 100% satisfied with the outcome. Because you see..I did not grow up with this dish and was not part of our family’s regular menu.<\/p>\n

In our family, my father used to make the BEST EVER Myeongranjeot Jjigae<\/strong> \uba85\ub780\uc813\ucc0c\uac8c which is different from this stew. Myeongranjeot Jjigae is made from SALTED Pollock Roe (myeongranjeot)<\/strong> and is a milder stew because you want to enjoy the full flavor of the lovely myeongran. Myeongran is a great salty fish egg that I will have to share more details in another post later.<\/p>\n

Now, this spicy pollock roe stew or Al Tang (or sometimes called Al Jjigae) is made with unsalted fresh or frozen pollock roe (Alaska Pollock Fish egg)<\/strong>\u00a0and is more heavily seasoned than Myeongranjeot Jjigae. We load our hearty spicy fish egg stew with garlic, pepper powder and gochujang. At restaurants, it comes out super spicy and super HOT, boiling like crazy in the hot pot. A perfect way to burn your tongue…\ud83d\ude35\ud83d\ude2chaha.. but yummy.<\/p>\n

Where can you buy pollock roe (Myeongtae Al \uba85\ud0dc\uc54c)?<\/h1>\n

If you have a decent Korean market nearby, they should have it in the freezer section. Like this one –<\/p>\n

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Pollock Roe and Cod Milt for Pollock Roe Stew (Al Tang)<\/figcaption><\/figure>\n

They may even sell Iri \uc774\ub9ac (sperm sac aka Milt) together which really makes the stew so much more rich tasting. Below is a picture of the milt -close up.<\/p>\n

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Cod Milt (\uc774\ub9ac Iri) for pollock roe Stew Altang – partly frozen<\/figcaption><\/figure>\n

Check out my Dongtae Jjigae post<\/a> for more discussion on Iri. \ud83d\ude1c The frozen package above had both the pollock roe and milt in one package which was perfect for making this Al Tang. But note that they substituted Cod milt instead of Pollock milt. The flavor is pretty similar (I actually couldn’t tell the difference) so I think it works. I’m sure it’s because Cod is a bigger fish and so they have more to sell.<\/p>\n

Chef’s Tips for Perfect Spicy Pollock Roe Stew (Al Tang or Al Jjigae)<\/h2>\n