Altang (Pollock Roe Stew)

Ingredients

Directions

1. 1
   

   First, make the anchovy stock.

2. 2
   

   Rinse and drain the soybean sprouts. Slice the radish and tofu into thin squares, and cut the green onion, green chili, and red chili on the diagonal. Trim the crown daisy stems and wash it.

3. 3
   

   Gently rinse the roe and milt in cold water. Handle the roe carefully so it doesn't burst.

4. 4
   

   Mix all the seasoning ingredients to make the sauce. If it tastes bland, add a little more soup soy sauce.

5. 5
   

   Add the thinly sliced radish and soybean sprouts to the anchovy stock first, stir in about half the sauce, and bring to a boil.

6. 6
   

   Once the radish is tender, add the roe along with any prepared seafood such as baby octopus and mussels.

7. 7
   

   Add the rest of the sauce. Once it starts boiling, reduce to medium heat and let it simmer a little longer.

8. 8
   

   Adjust the seasoning with salt, top with crown daisy, green onion, red and green chili, and tofu, and bring to one more boil — your spicy altang is done.