Spicy and Savory Seasoned Pollack Roe
Make the Ultimate Rice-Stealing Pollack Roe Side Dish Easily
Perfect for summer! This side dish, known as ‘Myeongran Jeot Muchim’, is a delightful blend of spicy, savory, and slightly sweet flavors that will make you reach for more rice.
Main Ingredients- 2-3 strings of Pollack Roe (adjust to your preference)
- A handful of Green Onions (about 5-6 stalks)
- 2 Korean Green Peppers (Cheongyang peppers)
Seasoning- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- A pinch of Toasted Sesame Seeds
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
Gently rinse the pollack roe under cold water to remove the outer membrane. Then, cut the roe into small, bite-sized pieces. It’s convenient to place them in a container for easy mixing later.
Step 2
Wash the green onions thoroughly and pat them dry. Finely chop them. For the Korean green peppers, slice them in half, remove the seeds, and finely mince them. If you prefer a spicier kick, you can leave the seeds in.
Step 3
In a bowl, combine the prepared pollack roe, chopped green onions, and minced green peppers. Add 1 Tbsp of gochugaru, 1/2 Tbsp of minced garlic, and toasted sesame seeds. For an extra nutty aroma, consider adding 1/2 Tbsp of sesame oil.
Step 4
Gently mix all the ingredients together using chopsticks or a spatula until well combined. The pollack roe is naturally salty, so taste and adjust the seasoning if needed. This delicious seasoned pollack roe is ready to be served immediately, or can be chilled in the refrigerator for a refreshing taste.
