Photograph of the finished Al-tang

Korea · Canh trứng cá Al-tang

Al-tang

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pollock roe Pollock roe 480 g
  • Photograph of White radish White radish 320 g
  • Photograph of Tofu Tofu 240 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 48 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Dried anchovies Dried anchovies 48 g
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Simmer dried anchovies and radishes to make broth, then strain to remove the solids.
  2. 2 Season the broth with Korean chili powder, minced garlic, and soy sauce, then bring to a boil.
  3. 3 Drop the caviar strips into the water as a whole piece, without cutting them into smaller pieces, so that the roe doesn't break apart and release into the water.
  4. 4 Cook the eggs for exactly 5 minutes until they are just cooked through; cooking them for too long will make them mushy and give them a fishy taste.
  5. 5 Add the diced tofu, cook for another 2 minutes, then sprinkle with chopped scallions.

With an appliance

  • Microwave 37 min

    Replace step 1: rotate the dried anchovies, radish, and water in a heat-resistant pot at 700W for 9 minutes, let it rest for 3 minutes, then strain. The fish roe in steps 3 and 4 should still be cooked with the lid open for exactly 5 minutes to prevent it from becoming mushy.

Start cooking