Aha Bujang's Dongtae Altang

• 4 pieces frozen pollock
• 100g pollock roe
• 100g milt
• 100g radish
• 70g napa cabbage
• 50g large green onion
• 500ml water
• 1 tbsp spicy chili powder
• 1 tbsp regular chili powder
• 1 tbsp minced garlic
• 1 tbsp fermented sand lance sauce
• 1/2 tbsp beef dashida
• 1 tsp Hondashi
• a pinch of black pepper

Recipe 🍳

Cooking tips 💡

• Scrape the black membrane inside the frozen pollock cleanly to prevent any bitter taste in the broth and keep it clean.
• Using chili powder and fermented sand lance sauce instead of gochujang or doenjang ensures a light, refreshing broth without heaviness.
• At the end, adding crown daisy or minari according to your preference will enhance the fragrance.

Recommended for 🙋

• ⭐Those who want to enjoy a refreshingly spicy frozen pollock roe stew at home, just like the ones served in restaurants.
• ⭐Those who want to quickly make a rich, savory soup snack without preparing a separate stock.