Altang, Spicy Fish Roe Soup, 鱼子汤, 魚子湯, アルタン, 魚の卵スープ, 알탕 Leave a comment

Fish roe is rich in essential amino acids, such as glutamic acid and lysine, and vitamin A, and helps maintain healthy eyes and skin.




Ingredients (serve 4)
8 pollack roe (7 oz, 200g), 4 oz (120g) intestines, 4 oz (120g) white radish, 3 oz (90g) bean sprout, 3 oz (90g) Korean watercress, 1 large green onion (1 oz, 30g), 2 green chili pepper (1 oz, 30g), 1 red chili pepper (½ oz, 15g), 2 oz (60g) paengi (enoki) mushroom, 1 oz (30g) crown daisy, 6 cups water (1.5L), salt as needed

Saltwater 1 tablespoon salt, 1 cup water

Seasoning 2 tablespoons gochut-garu (red chili pepper powder), 3 tablespoons water, 2 tablespoons soy sauce for soup, 1 tablespoon rice wine, 2 tablespoons minced green onions, 1 tablespoon minced garlic, ½ teaspoon ginger juice, salt as needed, pinch of ground black pepper

1. Wash the fresh Pollack roe and intestines in saltwater and drain well.
2. Cut the radish into 1x1x½-inch (3x2x1-cm) pieces
3. Remove the head and tail of bean sprouts.
4. Remove the leaves from the watercress. Cut the stalks of watercress into 1½-inch (4-cm) long pieces. Wash and trim the crown daisy.
5. Slice the chili peppers diagonally and remove the seeds. Slice the green onions diagonally.
6. In a medium bowl, combine all the ingredients of the seasoning and mix well.

1. In a large saucepan, add radish, bean sprouts, the roe and intestines and seasoning in order.
2. Add 6 cups of water to the saucepan and bring to boil over high heat. Skim the foam that forms on top. Turn the heat to low and simmer until the radish is cooked. Season to taste with salt.
3. Add chili peppers, watercress, green onions and crown daisy and cook for 3 minutes more.

두부 1/2모, 명란 200g, 돼지고기 100g, 대파 1뿌리, 마늘 2쪽, 생강 1쪽, 소금, 후추, 참기름, 고춧가루 약간

1. 두부는 2∼3㎝ 크기로 도톰하게 썰고 명란은 연한 소금물에 흔들어 씻은 다음 3㎝크기로 토막내고 돼지고기는 3㎝크기로 얇게 저며 준비한다.
2. 남비에 돼지고기, 다진마늘, 생강, 후추, 참기름을 넣고 색깔이 나도록 볶다가, 물을 붓고 끓이면서 위에 뜨는 거품을 걷어낸다.
3. 한소끔 끓으면 ①의 명란과 두부를 넣은 뒤 푹 어우러지면 어슷어슷 파를 넣는다.
4. 소금으로 간을 맞추고 고춧가루를 풀어 잠시 더 끓인 후 불에서 내린다.알탕

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