Perfectly Seasoned Fermented Gizzard Shad Roe
The Ultimate Rice Thief! Delicious Fermented Gizzard Shad Roe Mixed with Pickled Peppers
I’ve finally opened the jar of fermented gizzard shad roe, which has a deep, aged flavor! When you mix the tender, fermented gizzard shad with crunchy pickled peppers, it becomes an incredible side dish that makes you forget about any other banchan. This is a true ‘rice thief’ that you can enjoy without complex cooking steps. Experience this special delicacy with its profound savory taste right away!
Main Ingredients- 5 Fermented Gizzard Shad Roe (medium size)
- 250g Pickled Peppers
Seasoning Ingredients- 1/2 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sesame Seeds
- 3 Tbsp Corn Syrup
- 1/2 Tbsp Sugar
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sesame Seeds
- 3 Tbsp Corn Syrup
- 1/2 Tbsp Sugar
Cooking Instructions
Step 1
First, rinse the pickled peppers thoroughly under cold water. If they seem very salty, soak them in cold water for about an hour to reduce the saltiness and soften the flavor. Squeeze out excess water to prepare them. This step is crucial for retaining the peppers’ crisp texture.
Step 2
Now, let’s prepare the star ingredient: the fermented gizzard shad roe. Take it out from refrigeration.
Step 3
Although the scales are typically removed from fermented gizzard shad roe, carefully scrape off any remaining scales to ensure a clean preparation. Using the back of a spoon makes this process convenient.
Step 4
Neatly trim off the tail of the fermented gizzard shad. This makes it easier to cut them into bite-sized pieces later.
Step 5
Carefully use scissors to cut out the large bones from the belly and back of the fermented gizzard shad. Removing as many bones as possible will make it even better, especially if children will be eating it.
Step 6
Cut the prepared pickled peppers and fermented gizzard shad into bite-sized pieces. Place them in a bowl, add all the seasoning ingredients (minced garlic, soy sauce, gochugaru, sesame seeds, corn syrup, sugar), and mix gently by hand until well combined. Be careful not to mash the shad while mixing; a gentle toss is best. Taste and adjust the seasoning to your preference.
