Braised Pollack Roe: A Savory Rice Companion
How to Make Deliciously Salty Braised Pollack Roe
Let’s make a simple and irresistibly savory braised pollack roe that you can enjoy with your meals.
Ingredients
- Pollack Roe (Myeongran Al) 200g (Use fresh, plump roe for the best texture)
- Cheongyang Peppers 2 (Fresh, for a spicy kick)
- Water 1/3 cup (approx. 60ml, for simmering the sauce)
Cooking Instructions
Step 1
Today, we’ll be making ‘Braised Pollack Roe’. This dish is incredibly savory and pairs wonderfully with rice. I’ll guide you through the steps one by one.
Step 2
First, prepare the star of our dish: fresh pollack roe. Handle the roe gently to avoid bursting the membrane. If there’s a white membrane attached, you can carefully remove it.
Step 3
In a small pot, add 1/3 cup (approx. 60ml) of water. This water will help the sauce simmer without burning and ensure it coats the ingredients evenly.
Step 4
Next, stir in 1 teaspoon of gochugaru (red pepper flakes). This will add a lovely color and a pleasant warmth. Mix it well into the water.
Step 5
Add 1 teaspoon of oligodang (rice syrup) for a touch of sweetness and shine, and 1 teaspoon of toasted sesame seeds for a nutty fragrance. Since pollack roe is already salty, it’s best to skip additional salt or soy sauce. The goal is to highlight the natural flavor of the roe.
Step 6
Finely chop 2 Cheongyang peppers and add them for a spicy kick. You can adjust the amount to your preference. Once all ingredients are in the pot, simmer over low heat. Let it gently reduce until the sauce is slightly thickened, being careful not to let it burn. This should take about 5-7 minutes. The sauce should coat the roe nicely.
Step 7
Your delicious braised pollack roe is ready! The savory, spicy, and slightly sweet flavor is truly addictive. It’s perfect served over a bowl of warm rice, making it a true ‘rice thief’! Enjoy your meal!
