AI-generated imageSpicy Pollock Roe Altang with Tofu (6 servings)
A Korean spicy stew with unsalted pollock roe, tofu and radish; milt is optional.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Refrigerator-thaw roe and confirm it is unsalted. Keep raw seafood tools separate.
- 02
Cut radish, zucchini, onion and tofu into bite-size pieces; slice scallions.
- 03
Mix gochujang, chili flakes, soup soy sauce, garlic and ginger.
- 04
Boil stock with seasoning; add radish and onion and cook 4–5 minutes.
- 05
Gently add roe and optional milt and simmer 5–6 minutes without breaking roe sacs.
- 06
Add zucchini and tofu; cook until tender and roe center reaches at least 63°C; finish with scallions.
Before you cook
Fish and soy allergens; cook roe to 63°C. Chill leftovers within 2 hours and reheat to 74°C.
Allergens: fish, soy
Image & source credits
AI-generated image.
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