Spicy and Savory Pollack Roe Salad (Myeongran Jeot Muchim)
Delicious Pollack Roe Seasoning (Myeongran Jeot Muchim)
A side dish that makes you want more rice! This pollack roe salad is quick to make and packed with flavor. The popping texture of the roe combined with the spicy, savory sauce creates a delightful taste that the whole family will love. Perfect for those times when you’re not sure what to cook.
Main Ingredients- 2-3 strands of pollack roe (adjust to taste)
- 1/4 white part of a large green onion (about 30g)
- 3 Korean green chili peppers (adjust spiciness)
Seasoning Ingredients- 1/2 Tbsp gochugaru (Korean chili flakes) (2-3g)
- 1 Tbsp minced garlic (10g)
- A pinch of toasted sesame seeds (1g)
- 1/2 Tbsp gochugaru (Korean chili flakes) (2-3g)
- 1 Tbsp minced garlic (10g)
- A pinch of toasted sesame seeds (1g)
Cooking Instructions
Step 1
First, gently rinse the pollack roe under cold running water to clean the outer membrane. Lightly pat it dry with a paper towel and place it in a bowl. Using scissors, cut the pollack roe into 1cm pieces; this helps the seasoning penetrate better for enhanced flavor.
Step 2
Finely chop the white part of the green onion. Mince the Korean green chili peppers. You can leave the seeds in if you prefer a spicier kick. Add the prepared green onion and chili peppers to the bowl with the pollack roe.
Step 3
Now it’s time to add the delicious seasoning. Add 1/2 Tbsp of gochugaru, 1 Tbsp of minced garlic, and a pinch of toasted sesame seeds for a nutty aroma. Ensure all the seasoning ingredients are ready to mix with the pollack roe.
Step 4
Gently toss all the ingredients together using chopsticks or a spoon. Be careful not to mix too vigorously, as this can break down the pollack roe. Mix just enough to coat everything evenly. Transfer the beautifully mixed pollack roe salad to a serving dish. Enjoy with a bowl of warm rice!
