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How to Make Altang (Spicy Fish Roe Soup)


 Altang, or spicy fish roe soup, is a traditional Korean dish made with fish roe, assorted vegetables, and a rich, flavorful broth. This comforting soup is perfect for colder weather and is best enjoyed with steamed rice. Here’s a step-by-step recipe to guide you.

Ingredients (Serves 4)

Main Ingredients:

  • Fish roe (e.g., cod roe, pollock roe): 300g
    (Fish roe refers to the eggs of fish, which are rich in protein and have a soft, grainy texture.)
  • Tofu: 1 block (cut into small cubes)
  • Radish: 150g (thinly sliced; Korean radish is preferred, but daikon works too)
  • Bean sprouts: 200g
  • Zucchini: 1/2 (thinly sliced into half-moons)
  • Onion: 1 (thickly sliced)
  • Green onions: 2 stalks (cut diagonally into thin slices)
  • Green chili peppers: 2 (thinly sliced; adjust for spice preference)
  • Perilla leaves: 5 (finely shredded)
    (Perilla leaves have a unique flavor, similar to a mix of basil and mint. If unavailable, you can skip this.)

Seasoning Paste:

  • Red chili powder (gochugaru): 2 tbsp
  • Red chili paste (gochujang): 1 tbsp
  • Soybean paste (doenjang): 1 tbsp
    (Gochujang and doenjang are traditional Korean condiments. They can often be found in Asian grocery stores.)
  • Minced garlic: 1 tbsp
  • Minced ginger: 1 tsp
  • Soy sauce: 2 tbsp
  • Fish sauce: 1 tbsp
  • Salt: to taste

Broth:

  • Dried kelp (kombu): 1 piece (about 10cm x 10cm)
  • Dried anchovies: 10 (gutted and heads removed for a cleaner taste)
  • Water: 6 cups (1.5L)

Instructions

1. Make the Broth

  1. In a large pot, add water, dried kelp, and dried anchovies. Bring the water to a gentle boil, then simmer on low heat for about 10 minutes.
  2. Remove the kelp and anchovies, leaving behind a clean, flavorful broth.

2. Prepare the Vegetables

  1. Add the thinly sliced radish to the broth and simmer for about 5 minutes, or until the radish becomes translucent.
  2. Add the onion, zucchini, and bean sprouts to the pot.

3. Clean the Fish Roe

  1. Gently rinse the fish roe under cold running water.
  2. Soak the roe in lightly salted water for 5 minutes to remove any fishy odor. Be careful not to break the roe as it is delicate.

4. Make the Seasoning Paste

  1. In a small bowl, mix the red chili powder, chili paste, soybean paste, minced garlic, minced ginger, soy sauce, and fish sauce. This paste will give the soup its bold and spicy flavor.

5. Cook the Soup

  1. Stir the seasoning paste into the boiling broth until it’s evenly dissolved.
  2. Carefully add the cleaned fish roe and tofu cubes to the pot.
  3. Let the soup simmer on medium-low heat for about 10 minutes, or until the fish roe is fully cooked.

6. Add Final Touches

  1. Add the green onions, green chili peppers, and shredded perilla leaves to the soup. Let it simmer for another minute, then turn off the heat.
  2. Taste the soup and adjust the seasoning with a pinch of salt if necessary.

Additional Tips

  • Handle fish roe with care: Fish roe is fragile and can break apart during cooking, so avoid stirring the soup too vigorously.
  • Enhance the flavor: For an extra layer of depth, you can add 1 tablespoon of Korean rice wine (cheongju) to the broth.

What Makes Altang Special?

  • Altang combines the spiciness of Korean cuisine with the rich, briny flavor of fish roe.
  • The roe is packed with protein and offers a unique texture, while the broth, infused with vegetables, is both hearty and nutritious.
  • This dish is perfect for pairing with steamed rice and is especially popular during cold seasons.

By following these steps, anyone can recreate this iconic Korean dish and enjoy its authentic flavors. Happy cooking! 😊

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