Pollock Roe and Egg Roll: A Healthy and Delicious Diet Side Dish
[How to Make Pollock Roe Egg Roll] A Diet Side Dish Inspired by ‘Unexpected Business’ with Jo In-sung Recipe
Introducing a delicious diet side dish made with pollack roe, which is low in fat and calories, eggs, the perfect food with an ideal balance of essential amino acids, and cheongyang peppers, rich in capsaicin to boost basal metabolic rate, making it suitable for dieting! Enjoy this flavorful dish without the guilt of high calories, perfect for those managing their diet. The soft eggs and the delightful pop of pollack roe create a fantastic harmony.
Main Ingredients- 4 fresh eggs
- 2 Tbsp seasoned pollack roe (roe only, membranes removed)
- 1/3 stalk green onion (white part preferred)
- 1 cheongyang pepper (seeds removed and finely minced)
- 2-3 drops of vinegar
- Canola oil (or vegetable oil) for cooking
Cooking Instructions
Step 1
First, prepare all the necessary ingredients. Finely chop the green onion and cheongyang pepper. Remove the membrane from the seasoned pollack roe and gently break up the roe with a fork.
Step 2
In a large bowl, crack the 4 fresh eggs. Add the prepared pollack roe, minced green onion, finely chopped cheongyang pepper, and 2-3 drops of vinegar for added flavor. Whisk everything together thoroughly until well combined and smooth, ensuring there are no lumps.
Step 3
Heat a non-stick frying pan over medium-low heat and add a thin layer of canola oil. Wipe the pan with a paper towel to lightly coat the entire surface. Pour about half of the egg mixture into the pan, spreading it thinly. As the bottom of the egg mixture starts to set, carefully begin to roll it up from the edge using a spatula.
Step 4
Gently slide the rolled egg to one side of the pan. Pour the remaining egg mixture into the empty space. Allow the uncooked egg to flow naturally under the rolled egg. Continue to gently push the cooked egg with your spatula and pour the remaining mixture to create layered rolls. (Tip: Using a frying pan with a diameter of about 28cm allows you to make one large roll or two smaller ones, depending on your preference. Keep the heat on low to prevent burning the egg.)
Step 5
Transfer the finished pollack roe egg roll to a cutting board and let it cool slightly. Once it’s cooled enough to handle, slice it into bite-sized pieces, about 1.5 to 2cm thick. Ensure the slices are neat for an appealing presentation.
Step 6
Arrange the sliced pollack roe egg roll attractively on a serving plate. For an extra touch, you can serve it with ketchup or sprinkle some fresh parsley flakes on top for a more appetizing look. Enjoy your healthy and delicious pollack roe egg roll while it’s warm!
