Ugly Pollack Roe Salad: A Quick and Delicious Rice Topping
Super Speedy! Ugly Pollack Roe Salad!
Don’t let ‘ugly’ pollack roe with slightly split sides fool you! It’s perfectly delicious and much more affordable. This recipe shows you how to quickly season it into a mouthwatering side dish that’s perfect for mixing with rice. Enjoy this incredibly tasty pollack roe salad!
Main Ingredients- 200-300g Ugly Pollack Roe (slightly split or unevenly shaped is fine)
- 1/2 Green Onion (use both white and green parts)
Seasoning Ingredients- 1 tsp Minced Garlic (freshly minced garlic adds more flavor)
- 1 to 1.5 Tbsp Gochugaru (Korean chili flakes) (adjust to your spice preference)
- 1-2 Tbsp Oligodang (corn syrup or rice syrup) (adjust sweetness to taste)
- 1 Tbsp Sesame Oil (for a nutty aroma)
- A little Toasted Sesame Seeds (for garnish)
- 1 tsp Minced Garlic (freshly minced garlic adds more flavor)
- 1 to 1.5 Tbsp Gochugaru (Korean chili flakes) (adjust to your spice preference)
- 1-2 Tbsp Oligodang (corn syrup or rice syrup) (adjust sweetness to taste)
- 1 Tbsp Sesame Oil (for a nutty aroma)
- A little Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Prepare the ‘ugly’ pollack roe. Even if the sides are slightly split or the shape isn’t perfect, the taste is unaffected, so feel free to use it.
Step 2
Finely chop the green onion. Using both the white and green parts will add better color and texture.
Step 3
Using scissors, roughly cut the prepared pollack roe into bite-sized pieces. It’s good to leave them slightly larger for a bit of chew. Add the chopped green onion and all the seasoning ingredients (minced garlic, gochugaru, oligodang, sesame oil) to the pollack roe.
Step 4
Using your hands or a spoon, mix everything thoroughly until the seasonings are evenly distributed throughout the pollack roe and green onion. It’s important to mix well for the flavors to meld. If you prefer it sweeter, you can add more oligodang to suit your taste.
Step 5
The finished pollack roe salad can be enjoyed immediately, but for longer storage, portion it out and keep it refrigerated. It makes a wonderful meal when served over warm rice, and it’s also delicious wrapped in roasted seaweed (gim). It’s a great side dish for kids or a tasty appetizer!
