Myeongran Custard Toast
‘Please Take Care of My Refrigerator’ Kim Poong’s ‘Poonggi Myeongran Toast’
A delightful toast featuring a savory Myeongran (pollock roe) custard, inspired by Chef Kim Poong’s creation on ‘Please Take Care of My Refrigerator.’ It’s a perfect brunch option with a rich, creamy texture and a hint of spice.
Toast Ingredients- 3 slices of bread
- 5-6 cloves of garlic, thinly sliced
- Olive oil, as needed
Myeongran Custard Ingredients- 2 pieces of Myeongran (pollock roe), membrane removed, roe separated
- 1 cup (200ml) milk
- 2 egg yolks
- 1 Cheongyang chili pepper, seeds removed and finely minced
- 1 Tbsp mayonnaise
- Pinch of salt, to taste
- 2 pieces of Myeongran (pollock roe), membrane removed, roe separated
- 1 cup (200ml) milk
- 2 egg yolks
- 1 Cheongyang chili pepper, seeds removed and finely minced
- 1 Tbsp mayonnaise
- Pinch of salt, to taste
Cooking Instructions
Step 1
Heat a pan over medium heat and add a generous amount of olive oil. Add the thinly sliced garlic and fry until golden brown and crispy. Once done, remove the garlic chips and place them on a paper towel to drain excess oil. These crispy garlic chips will add a wonderful texture and aroma.
Step 2
Finely mince the Cheongyang chili pepper after removing its seeds. Carefully remove the membrane from the Myeongran and separate the roe. Have all your ingredients prepped and ready.
Step 3
In a saucepan, whisk together the egg yolks, Myeongran roe, and milk until well combined and smooth. Place the saucepan over low heat and cook, stirring constantly, to prevent sticking or curdling. It’s crucial to keep stirring to achieve a smooth custard consistency.
Step 4
As the mixture begins to thicken, add the minced Cheongyang chili pepper (and finely minced onion, if using). Continue to stir and cook over low heat until the custard reaches your desired consistency. The chili will add a pleasant kick that balances the richness.
Step 5
Once the custard is slightly thicker than you prefer (it will thicken more as it cools), remove the pan from the heat. Stir in the mayonnaise until fully incorporated. Taste the custard and add a pinch of salt only if necessary, as Myeongran is already quite salty.
Step 6
Toast the slices of bread until golden brown and slightly crisp. You can use a toaster, oven, or grill. Once toasted, cut each slice in half diagonally.
Step 7
Generously spoon the warm Myeongran custard onto the toasted bread halves. Sprinkle the crispy fried garlic chips from step 1 over the top. Serve immediately and enjoy this flavorful and unique toast!
