Altang Jjigae (Pollock Roe Stew)
This stew uses pollock roe, which is fish egg. You find this in Korean grocery stores typically in the frozen food section.
- 1/2 med size yellow onion
- 1/4 of small Korean white radish (moo 무)
- 2 tsp sesame oil (chamgirum 참기름)
- 1 tsp minced ginger
- 1/2 tsp minced garlic
- 1/2 of 1 pkg (14 oz) tofu
- 2 stalks green onion
- 4 oz pollock roe (4-5 med size roes), frozen
- 1 1/2 tbsp fermented shrimp (saewoojut 새우젓)
- 2 tsp hot pepper powder (gochugaru 고추가루)
- Myulchi stock ingredients
- 1 piece of dashima (thick seaweed) 4-5" long
- 2 tsp of myulchi powder or 4-5 large dry anchovy (gutted
- 2 cups of water
- Prepare the myulchi (anchovy) stock by adding all of the myulchi stock ingredients above and bringing to a boil. Simmer for at least 15 minutes. Set aside 1 1/2 cups of stock.
- Dice the yellow onion and cut the white radish into thin squares. Chop the tofu into small squares, then slice the green onions into about 1/2" lengths.
- In a small pot, heat the sesame oil. Add onion, ginger and garlic. Saute until the onion gets soft.
- Add white radish, 1 1/2 cups of anchovy stock and bring to a boil. Cook on medium heat for 3-4 minutes or until white radish gets tender.
- Cut pollock roe pieces in half, then add to the pot. Add fermented shrimp and red pepper flakes. Bring to a boil.
- Add tofu and green onions into the pot. Bring to a second boil, lower heat to medium and cook for an additional 3-4 minutes. Taste and a pinch of salt if it needs. You can also add sliced red bell peppers for garnish & color.
Serving Size: 4
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Preparation Time: 30 minutes