Spicy Pollack Roe Salad (Myeongran-jeot Muchim)
Myeongran-jeot Muchim: A Deliciously Spicy Pollack Roe Dish You Must Try!
Enjoy low-salt pollack roe seasoned with spicy chili peppers. This dish offers a delightful burst of flavor and texture, perfect as a side dish or a flavorful topping for rice.
Main Ingredients
- 100g low-salt pollack roe (myeongran-jeot)
Seasoning
- 2-3 Cheongyang chili peppers (adjust to your spice preference)
- 1/3 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
- 2-3 Cheongyang chili peppers (adjust to your spice preference)
- 1/3 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
Cooking Instructions
Step 1
Start by preparing 100g of low-salt pollack roe (myeongran-jeot). Using low-salt pollack roe helps to reduce the saltiness and brings out the natural flavors of the roe.
Step 2
Place the prepared pollack roe in a clean bowl. Using scissors or a knife, cut the roe into bite-sized pieces. Avoid cutting them too small, as this can diminish the enjoyable texture.
Step 3
Next, prepare the Cheongyang chili peppers to add a spicy kick. Remove the stems and finely chop them. (Tip: Using scissors to chop the peppers can minimize cleanup!) Add the chopped chili peppers to the bowl with the pollack roe.
Step 4
Now it’s time to add the delicious seasonings. Sprinkle in 1/3 Tbsp of red pepper flakes (gochugaru) for a gentle heat. Generously drizzle 2 Tbsp of sesame oil for a rich, nutty aroma. Finally, add 1/2 Tbsp of sesame seeds. Gently mix all the ingredients together with your hands. Be careful not to mix too vigorously, as this can mash the pollack roe.
Step 5
Your flavorful and spicy pollack roe salad is now complete! It’s a fantastic side dish that pairs wonderfully with rice, or try topping a bowl of warm rice with it for a delicious meal. Enjoy this delightful Korean specialty with your family!
