Kim Dae-seok's Corn Tea Altang
A spicy altang simmered with cod roe sacs and cod milt in corn tea broth with radish, soybean sprouts, minari, crown daisy, and enoki mushrooms.
Ingredients needed 3 servings
Recipe
Cooking tips
- Soaking the roe and milt in ice salt water for about 20 minutes before cooking uses osmosis to keep the roe from bursting and makes the texture very firm.
- Using savory corn tea instead of water to remove fishiness not only eliminates seafood odors but also adds deep flavor and refreshing qualities to the broth.
- Marinating the radish in soup soy sauce and dark soy sauce beforehand prevents it from breaking or becoming mushy, maintaining a crisp texture.
Recommended for
- Those who want to make altang with cod roe and milt at home.
- Those interested in using corn tea as a broth base for a spicy seafood soup.
- Those who enjoy spicy seafood soups with radish and fresh vegetables.
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