Al-tang

About the dish

Al-tang is a stew of pollack roe and milt, prized for its rich, nutty broth. Spicy and sustaining, it was a favorite along the East Sea coast, where winter once brought pollack in abundance.

Key ingredient

Pollack (myeongtae) — helpful when a cold, poor appetite or sluggish digestion has you run down; outstanding for hangover relief, liver health and flushing out waste, and its sulfur-containing amino acids lower blood cholesterol. In season in January, mainly from Sokcho.

Ingredients

Main: pollack roe and milt, radish, soybean sprouts, minari, crown daisy, scallion · Seasoning: red-pepper powder, gochujang, minced garlic, soup soy sauce

Simple recipe

1. Clean the pollack roe and milt and slice the radish.
2. Bring water to a boil with the red-pepper seasoning.
3. Cook the radish, then add the roe and let it cook through.
4. Add the soybean sprouts and minari.
5. Season boldly with minced garlic and soup soy sauce and serve.

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A Glass · Traditional pairing