Home Recipes Al-tang-Fish Roe/Egg Soup

Al-tang-Fish Roe/Egg Soup

by mahetaiba

Al-tang – 알탕 (Al = Egg | Tang = Soup/Stew in Korean) is a spicy and savory Korean soup or stew made with fish roe and vegetables using doenjang Korean miso and gochujang chili paste and gochugaru chili powder as the soup base. This delicious, hearty, and protein-packed recipe can be made easily and enjoyed especially on a cold, rainy, or snowy day. In my case, I tend to make it throughout the year! In case you’re not a fan of fish roe, you can also substitute it with other seafood of your choice.

If you aren’t too crazy about eating fish eggs, you can simply substitute them with your favorite fish and seafood, or it can just be a vegetarian soup! But sometimes it’s good to be adventurous. Because Life’s Delicious, so Taste it!

What does Al Tang 알탕 taste like?
Al-tang 알탕 is on the list of hot and spicy soups that are traditional in summer, following the slogan “heat beats the heat.” Although the roe doesn’t have much taste, it’s the broth that gives this dish it’s magic spicy and refreshing flavor, mainly produced by Minari (미나리, water dropwort) and red pepper paste.

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Altang-Fish Roe/Egg Soup

Serves: 3/4
Nutrition facts: 1,650 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 oz. fresh fish roe (or Frozen)
  • ½ bunch, Minari watercress
  • ½ bunch Sookgat crown daisies
  • 2 oz. fresh Enoke mushrooms
  • 3 pieces dried Shitake mushrooms
  • 3 oz. Daikon radish
  • 1 green onion
  • ½ green chili pepper
  • ½ red chili pepper
  • 1 tsp. cooking oil
  • Ingredients for soup base
  • 1 Tbsp. Gochugaru chili flakes
  • 1 Tbsp. Gochujang sauce
  • 1 Tbsp. Doenjang paste
  • 1 tsp. sesame oil
  • 1 Tbsp. minced garlic
  • 1 Tbsp. minced ginger
  • 2 Tbsp. cooking wine
  • 1/4 cup anchovy sea kelp base (optional)
  • 6 cups water


  • Soak the dried shiitake mushrooms in warm water for about half-hour.
  • Remove the stem and slice up the mushrooms in thin strips. Keep the brown liquid for the soup base
  • Cut the ends off the enoki mushrooms and leave them aside.
  • Cut up the daikon radish in thin strips.
  • Combine the soup base ingredients (except for the water) in a bowl and mix well.
  • Cut up the Minari watercress and Sookgat crown daisies into an inch in length.
  • Slice up some green onions, green and red chili pepper.
  • Heat up a clay pot or regular pot, then add a tsp. of vegetable oil.
  • Sauté the daikon radish with a teaspoon of minced garlic for 2-3 minutes.
  • Add the soup base with 6 cups of water and stir.
  • When it comes to a boil, add the fish roe, enoki, and Shitake mushrooms and let it boil for additional 5 minutes in medium heat, uncovered.
  • Lastly, add all the vegetables into the clay pot.
  • Turn off the heat and sprinkle chopped green onions on top.



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