[Simple Home Cooking] Want to relieve a hangover with spicy broth? ... 'Sumi's Kitchen' reveals the golden recipe for 'al-tang'!

If you are craving a hot soup on a cold, windy day, spicy al-tang (fish roe soup) is recommended for dinner. Al-tang is excellent as a hangover soup and is easy to cook, making it a great simple dish to make at home. On tvN's 'Sumi's Kitchen,' Kim Su-mi revealed her golden recipe for refreshing al-tang with a spicy broth. Let's look at Kim Su-mi's golden recipe for al-tang that is as good as any restaurant.

How to make al-tang on Sumi's Kitchen

Let's look at the golden recipe for Kim Su-mi's 'al-tang' introduced on tvN's Sumi's Kitchen.

Ingredients: radish, soybean sprouts, red chili pepper, Cheongyang chili pepper, garland chrysanthemum greens, fish roe (gon-i), milt (iri), minced ginger, minced garlic, plum extract, red chili powder, saeujeot (salted fermented shrimp), green onion

1. Pour 800mL of water into a ttukbaegi (earthenware pot) and bring to a boil.

2. Slice 1/2 of a radish into 1cm thick pieces and add them to the ttukbaegi.

3. Add 100g of soybean sprouts (with heads and tails removed) and close the lid of the ttukbaegi.

4. Thinly slice 1/2 of a red chili pepper and 1/2 of a Cheongyang chili pepper, and thinly shred 1/3 of a green onion.

5. Cut 30g of garland chrysanthemum greens into bite-sized pieces.

6. Cut each of the 4 pieces of fish roe (gon-i) into quarters about 2 cm in size and add them to the ttukbaegi.

7. Once the broth comes to a boil, skim off the foam and add 200g of milt (iri).

8. Add 1/2 tbsp minced ginger, 2/3 tbsp minced garlic, 1/2 tbsp plum extract, 2 tsp coarse red chili powder, and 2.5 tbsp saeujeot (salted fermented shrimp).

9. Add the prepared green onion, red chili pepper, and Cheongyang chili pepper.

10. Add an additional 3 tsp of coarse red chili powder.

11. Skim off the foam periodically, simmer over low heat, and then turn off the heat.

12. Add the prepared garland chrysanthemum greens just before eating to complete the dish.

[FamTimes=Reporter Ahn Si-jeong]