Spicy and Savory Seasoned Pollack Roe (Myeongranjeot) Recipe
The Secret to Deliciously Seasoned Pollack Roe, Perfect for Home Cooking
A beloved side dish that’s always on our table: a simple yet incredibly flavorful Myeongranjeot Muchim (seasoned pollack roe). It’s a guaranteed rice-stealer!
Main Ingredients- 250g Pollack Roe (Myeongranjeot), thawed
- 2 Korean Green Chilies (Cheongyangcho)
- Scallions or Green Onions, about 1/4 cup, finely chopped
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare the pollack roe. If using frozen pollack roe, thaw it slowly at room temperature or by rinsing gently under running water. Once thawed, gently rinse the pollack roe under running water to make it easier to remove the membrane.
Step 2
Carefully remove the membrane from the pollack roe, separating the roe from the sac. Place the roe into a bowl. Using kitchen scissors or a knife, cut the pollack roe into small, bite-sized pieces, about 0.5cm to 1cm in size. Avoid cutting them too finely, as they can become mushy. Aim for a nice, manageable size.
Step 3
Finely chop the scallions or green onions. Finely mince the Korean green chilies, removing the seeds if you prefer less heat. (If you like it spicy, you can leave the seeds in!) Add the minced garlic, gochugaru, chopped scallions, and minced green chilies to the bowl with the prepared pollack roe.
Step 4
Now, gently mix all the ingredients together using a spoon or spatula. Be careful not to mash the pollack roe while mixing. Finally, sprinkle with sesame seeds for a nutty aroma and flavor to complete this mouthwatering seasoned pollack roe dish! You can enjoy it immediately, or store it in the refrigerator for a delicious banchan (side dish).
