Introduction

Al-tang (알탕) is a bubbling, spicy Korean stew made with fish roe – most often the roe of Alaska pollock (myeongtae-al). “Al” means egg or roe and “tang” means soup. The roe is simmered in a red broth with radish, tofu and fragrant greens, and the seasoning that makes the broth is what this guide is about: a simple mix of gochugaru, garlic, soy sauce and a little gochujang that gives al-tang its clean, peppery heat. It is a favorite cold-weather dish and a popular match for soju.

Al-tang Seasoning at a Glance

What it is

• A spicy seasoning paste for Korean fish roe stew

Main ingredients

• Gochugaru, garlic, soup soy sauce or fish sauce, gochujang, ginger, cooking wine, black pepper

Taste

• Spicy, garlicky and savory with a clean, light broth

Main uses

• Al-tang, al-jjigae, and other spicy fish stews like dongtae-jjigae

What is Al-tang Seasoning Made Of?

Al-tang seasoning is a close relative of dadaegi, the spicy paste used for Korean fish stews. Gochugaru provides most of the heat and color, garlic and ginger tame any fishiness, and soup soy sauce or fish sauce seasons the broth without making it dark. A spoon of gochujang adds body, and some cooks add a teaspoon of doenjang for depth. The broth itself is usually a light anchovy-kelp stock. Common styles include:

• Clear-and-red style: mostly gochugaru with little gochujang, giving a bright, clean broth.
• Rich style: more gochujang and a little doenjang for a thicker, deeper stew.
• Al-gon-tang: roe cooked together with fish milt (gon) for an extra creamy stew.

What Does Al-tang Taste Like?

The broth is hot and peppery but light, with sweetness from the radish and a fresh, herbal finish from crown daisy or water dropwort. The cooked roe has a firm, slightly grainy, pop-in-your-mouth texture and a mild briny flavor – quite different from salty, cured myeongnan-jeot, which is the same roe preserved with salt.

Popular Korean Dishes That Use Al-tang Seasoning

Al-tang

The classic spicy pollock roe stew, served in a shallow pot at the table.

Al-gon-tang

Roe and milt simmered together, a popular pub dish with soju.

Dongtae-jjigae

Spicy frozen pollock stew made with the same style of seasoning.

Maeuntang

Spicy fish stew with whole fish pieces – see our maeuntang recipe.

Easy Al-tang Recipe (Serves 2–3)

Ingredients

• 10 oz (280 g) frozen pollock roe, thawed in the fridge
• 4 cups anchovy-kelp broth (or water)
• 4 oz (110 g) Korean radish, thinly sliced into squares
• 1/2 block (7 oz) firm tofu, sliced
• 1/2 onion and 1/2 small zucchini, sliced
• 1 handful crown daisy (ssukgat) or water dropwort (minari)
• 1 scallion and 1 green chili, sliced

Al-tang seasoning

• 2 tbsp gochugaru
• 1 tbsp gochujang
• 1 tbsp soup soy sauce (gukganjang) or fish sauce
• 1 1/2 tbsp minced garlic
• 1/2 tsp grated ginger
• 1 tbsp cooking wine (mirim or matsul)
• 1 tsp doenjang (optional) and a pinch of black pepper

Instructions

1. Mix all the seasoning ingredients in a small bowl and let it sit while you prep, so the chili flakes soften.
2. Gently rinse the roe in lightly salted cold water and cut each sac into 2–3 pieces with scissors.
3. Bring the broth to a boil with the radish and simmer for 7–8 minutes until the radish turns slightly translucent.
4. Stir in the seasoning, then add the onion, zucchini and tofu. Lay the roe on top and simmer over medium heat for 7–8 minutes without stirring hard, until the roe is firm and opaque all the way through.
5. Taste and add a little salt or fish sauce if needed. Add the greens, scallion and chili, simmer 1 more minute and serve hot with rice.

Tip: Stir the pot gently or just shake it – roe sacs break easily, and the stew looks and tastes best when the pieces stay whole. Cook the roe fully (fish should reach 145°F / 63°C); it will turn from pink-translucent to pale and firm.

Where to Buy Al-tang Ingredients

United States

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Amazon
Search gochugaru on Amazon
Search Korean soup soy sauce on Amazon

H-Mart
Search pollock roe on H-Mart
Search gochugaru on H-Mart

Canada

Search gochugaru on Amazon.ca

Europe

Search gochugaru on Amazon.co.uk

Frozen pollock roe (sometimes labeled “frozen pollack roe” or 명태알) is sold in the seafood freezer at Korean and Japanese grocery stores.

How to Store Al-tang Seasoning

The mixed seasoning keeps in a sealed jar in the fridge for about 1 week, or frozen in small portions for up to 2 months. Keep frozen roe frozen until the day you cook, thaw it in the fridge, and do not refreeze it. Refrigerate leftover stew within 2 hours and eat it within 1–2 days, bringing it back to a full boil before serving.

Al-tang FAQ

What kind of roe is used in al-tang?

Most often Alaska pollock roe. Cod roe also works well.

Is al-tang very spicy?

It is moderately spicy. Use 1 tbsp gochugaru for a milder pot.

Can I use salted myeongnan-jeot instead of fresh roe?

It is not ideal – cured roe is very salty. If you do, use a small amount and skip most of the soy sauce.

What greens go in al-tang?

Crown daisy (ssukgat) and water dropwort (minari) are classic. Watercress or celery leaves are good substitutes.

Conclusion

Al-tang seasoning is a quick mix of gochugaru, garlic and soy sauce, but it turns a pack of frozen pollock roe into one of Korea’s most comforting spicy stews. Simmer it gently, finish with fresh greens and serve it bubbling. For more spicy fish stew ideas, see our dadaegi and maeuntang guide.