Spicy & Savory Seasoned Pollack Roe (Myeongran Jeot)
Delicious Myeongran Jeot Myeochim – Perfect for Wrapping with Grilled Seaweed!
Here’s a recipe for Myeongran Jeot Myeochim, which is incredibly delicious when wrapped with freshly grilled seaweed. It’s simple yet packed with umami, making it a fantastic side dish or appetizer!
Main Ingredients- 100-150g salted pollack roe (Myeongran Jeot)
- 1/2 red chili pepper
- 1 Tbsp chopped green onion
Seasoning- 1 Tbsp sesame oil
- 1 Tbsp finely ground sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp finely ground sesame seeds
Cooking Instructions
Step 1
Prepare the salted pollack roe. Carefully cut it in half lengthwise, being careful not to rupture the membrane.
Step 2
Using the back of a knife or a spoon, gently scrape out the roe from the membrane. Discard the membrane.
Step 3
Finely mince the white part of the green onion. Also, finely mince the red chili pepper after removing its seeds for a touch of heat and color.
Step 4
In a bowl, combine the scraped pollack roe with the minced green onion and red chili pepper.
Step 5
Prepare the sesame oil and ground sesame seeds for a nutty aroma. If using whole sesame seeds, lightly toast them in a dry pan, let them cool, then grind or crush them finely in a mortar or grinder for a richer flavor. Add a generous amount.
Step 6
Mix all the seasoning ingredients together. If there are any clumps of pollack roe, gently press them with a spoon to break them up and ensure the seasoning is evenly distributed. Since pollack roe is naturally salty, no additional salt is needed. If you prefer a spicier kick, you can add a pinch of gochugaru (Korean chili flakes) to taste.
Step 7
Transfer the seasoned pollack roe to an airtight container and store it in the refrigerator. It’s delicious mixed with hot rice or served on top of crispy grilled seaweed for wraps. It’s also fantastic served with a fried egg!
