Savory Delight: Pollack Roe Rolled Omelet (Baek Myeongnan Gyeranmari)
The Perfect Side Dish: Easy Baek Myeongnan Gyeranmari Recipe
During kimchi-making season, I visited the fish market for salted shrimp and received some lovely white pollack roe (baek myeongnan) from a generous vendor. I decided to incorporate it into my rolled omelet, and my family absolutely loved it! Its savory, slightly salty flavor made it a fantastic side dish for rice. It’s a simple yet elegant way to elevate a common dish.
Main Ingredients- 4 fresh eggs
- 90g white pollack roe (myeongnan), roe removed from membrane
- 20g chives, finely chopped
- 30g red bell pepper, finely diced
- Cooking oil (for coating the pan)
Cooking Instructions
Step 1
Let’s begin preparing the ingredients for our delicious white pollack roe rolled omelet. Gather fresh eggs, fragrant chives, crisp red bell pepper, and the star ingredient, white pollack roe. The combination of these ingredients will create a wonderful depth of flavor.
Step 2
In a bowl, crack 4 fresh eggs. Add a pinch of fine salt and 2 tablespoons of soju or cooking wine to eliminate any eggy odor and ensure a tender texture. Since the white pollack roe is already seasoned, it’s important to use minimal salt. Whisk the eggs thoroughly with a whisk or chopsticks until smooth and well combined, ensuring no lumps remain. If you don’t have soju, cooking wine (mirin) is a good alternative.
Step 3
Wash the chives thoroughly, pat them dry, and finely chop them. If chives are unavailable, the green parts of scallions can be finely chopped and used instead. The fresh aroma of chives will add a refreshing note to the omelet.
Step 4
Finely dice 30g of red bell pepper after removing the seeds. Using red chili peppers is also an option, which will provide a beautiful color contrast with the chives. The finely diced bell pepper will make the rolled omelet visually appealing.
Step 5
Carefully scrape out the roe from the 90g of white pollack roe using the back of a knife. This premium ingredient adds a sophisticated, savory umami flavor to the egg mixture. This amount is perfect for infusing the omelet with its delightful taste.
Step 6
Heat a non-stick pan over low heat and lightly coat with cooking oil, wiping off any excess with a paper towel. Pour about one-third of the egg mixture into the pan and spread it thinly. Scatter the pollack roe, chopped chives, and diced bell pepper over the egg. As the egg begins to set, gently roll the bottom half upwards. Pour more egg mixture into the empty space in the pan, then lift the rolled portion to let the new egg flow underneath. Continue rolling the omelet up, incorporating the newly added egg with each roll. Once fully rolled and cooked through, slice the white pollack roe rolled omelet into bite-sized pieces and serve. This dish is perfect as an appetizer with drinks or as a satisfying side dish for your meal!
