Altang, spicy pollack roe soup

By Korean Food Promotion Institute

Altang is a deeply comforting yet assertive Korean soup built around the rich, briny flavor of pollack roe. As the roe gently simmers, each bite releases a burst of savory intensity, balanced by crisp vegetables and a clean, spicy broth. Often enjoyed in colder months or as a restorative dish, altang showcases the Korean culinary tradition of using every part of the fish, transforming the roe and intestines into a dish that is both bold and nuanced. Freshness is key: High-quality roe and offal lend the soup its signature depth, subtle sweetness and satisfying richness.

Ingredients

Preparation

Wash the fresh Pollack roe and intestines in saltwater and drain well.

Cut the radish into 3-cm-long pieces and remove the heads and tais of the bean sprouts.

Remove the leaves from the watercress. Cut the watercress stalks into 4-cm long pieces. Wash and trim the crown daisy.

Slice the chili peppers diagonally and remove the seeds. Slice the green onions diagonally.

In a medium bowl, combine all the ingredients of the seasoning and mix well.

Cooking

In a large saucepan, add the radish, bean sprouts, the roe and intestines and seasoning in order.

Add 6 cups of water to the saucepan and bring to boil over high heat. Skim off the foam that forms on top. Turn the heat to low and simmer until the radish is cooked. Season to taste with salt.

Add chili peppers, watercress, green onions and crown daisy and cook for 3 minutes more.

Tip

Fresh roe or internal organs of the fish make the Spicy Fish Roe Soup taste better and have a fatty and sweetness.

Serve 4.