Dish

Altang

Mongolian seafood soup

Altang is a spicy and flavorful stew that is perfect for seafood lovers. The stew is made by sautéing onions, garlic, and ginger in oil until they are fragrant. Seafood is then added along with Korean chili paste, soy sauce, and fish sauce. The stew is simmered until the seafood is cooked and the flavors have melded together. The stew is then served hot with rice and kimchi.

Asian cuisine› East Asian cuisine› Mongolian cuisine

Soup› Seafood Soup

Origins and history

The dish originated in Korea and is a popular dish in coastal regions. The dish was traditionally made with whatever seafood was available, but over time, certain types of seafood became preferred.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains seafood. It is also not suitable for those with shellfish allergies.

Variations

Variations of this dish include adding vegetables such as zucchini or mushrooms for added texture. Some recipes also call for the addition of tofu for added protein.

Presentation and garnishing

This dish is typically served in a large pot or bowl. It is garnished with chopped scallions and sesame seeds.

Tips & Tricks

To make this dish even more flavorful, use homemade seafood stock instead of water. Be sure to clean the seafood thoroughly before using it in the stew.