Crispy Pollack Roe and Cucumber Salad: A Unique and Delicious Specialty Recipe
Making a Delectable Pollack Roe and Cucumber Salad
Introducing a special recipe featuring the unique combination of crispiness from fresh cucumbers and the bursting flavor of pollack roe. This simple yet distinctively flavored salad is perfect for whetting your appetite.
Main Ingredients- 1 Korean cucumber (cheongoi)
- 150g pollack roe (myeongnan)
- 1 Vietnamese chili (or substitute with red chili/dried chili)
Seasoning- 0.5 Tbsp salt
- 1 Tbsp sesame oil
- 0.5 Tbsp salt
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, gather all the ingredients needed for the recipe. For the main ingredients, you’ll need 1 Korean cucumber, 150g of pollack roe, and 1 Vietnamese chili. For the seasoning, prepare 0.5 Tbsp of salt and 1 Tbsp of sesame oil. If Vietnamese chilies are unavailable, you can substitute them with regular red chilies or dried chilies.
Step 2
Thoroughly wash the Korean cucumber under running water and trim off both ends. Cut it in half lengthwise and carefully scoop out the seeds using a spoon or similar tool. The cucumber seeds contain a lot of moisture, which can make the salad watery and dilute the seasoning. Removing them is crucial for a well-seasoned dish. It’s best to use cucumbers with less water content, like Korean cucumbers.
Step 3
For the pollack roe, use the back of a knife or a spoon to scrape out the roe from the outer membrane. Discard the membrane as it can be tough and unappetizing. Use only the soft roe for the salad.
Step 4
Slice the deseeded Korean cucumber into bite-sized pieces. Finely chop or slice the prepared Vietnamese chili (or your chosen substitute). Removing the seeds from the chili can help control the spice level.
Step 5
Place the sliced cucumber in a bowl, add 0.5 Tbsp of salt, and gently mix. Let it sit for about 3 minutes. This process draws out excess moisture, enhancing the cucumber’s crispiness. After salting, use a clean cloth or paper towel to thoroughly pat dry the cucumber, removing any excess water. Properly draining the cucumber ensures the seasoning adheres well and prevents the salad from becoming bland.
Step 6
Transfer the dried cucumber to a mixing bowl. Add the prepared pollack roe, chopped chili, and 1 Tbsp of sesame oil. Gently toss everything together until well combined. Be careful not to mash the pollack roe; a gentle mixing motion is key.
Step 7
While pollack roe is delicious with just sesame oil, combining it with crunchy cucumbers creates a wonderfully unique flavor experience. The savory saltiness of the roe harmonizes with the freshness of the cucumber, making it an excellent side dish for rice or a delightful snack.
Step 8
Your visually appealing and delicious ‘Pollack Roe and Cucumber Salad’ is now complete! Enjoy this special side dish that highlights the natural flavors of fresh ingredients.
