Myeongran Corn Salad: A Savory and Umami Delight
Myeongran Corn Salad: A Unique Dish Combining Corn and Pollack Roe
Hello everyone! This is Egeupsik. Do you all love the creamy corn cheese that often comes with Korean sashimi platters? Today, we’re adding pollack roe to that classic to create a delicious side dish. This recipe offers a delightful twist, blending the sweetness of corn with the savory, briny notes of myeongran (pollack roe) for a truly satisfying experience.
Ingredients (Serves 60)
- Sweet corn (canned), 3kg (drained)
- Onions, 2 medium (finely diced)
- Bell peppers, 1 (finely diced, use a mix of colors for visual appeal)
- Green peppers, 1 (seeds removed, finely diced)
- Mayonnaise, 400g
- Cheddar cheese sauce, 400g
- Grated Parmesan cheese, 200g
- Pizza cheese (shredded mozzarella or similar), 200g
- Sugar, 200g
- Salt, to taste
- Black pepper, to taste
Cooking Instructions
Step 1
First, thoroughly drain the canned sweet corn using a sieve. This is crucial to prevent a watery salad and ensure a rich flavor. Finely dice the onions, bell peppers, and green peppers. Removing the seeds from the green peppers will make them milder. Aim for uniform small pieces for a pleasant texture.
Step 2
Prepare the pollack roe (myeongran). Gently scrape the roe out of the membrane using the back of a knife, then finely mince it. Removing the outer membrane ensures a smoother texture. Mince it to a suitable size – not too coarse, so it integrates well with the other ingredients.
Step 3
In a large bowl, combine the drained sweet corn, diced onions, bell peppers, green peppers, and the minced pollack roe. Add the mayonnaise, cheddar cheese sauce, grated Parmesan cheese, and sugar. Mix everything gently until well combined and creamy. Finally, add the pizza cheese and lightly toss to distribute. Be careful not to overmix at this stage, as the pizza cheese can become clumpy.
Step 4
Transfer the prepared Myeongran Corn Salad mixture into an oven-safe pan (half-size hotel pan works well). Bake in a preheated oven at 170°C (338°F) for approximately 15 minutes, or until the cheese is melted and the salad is heated through.
Step 5
After 15 minutes, increase the oven temperature to 220°C (428°F). This higher temperature will help to create a lovely golden-brown, slightly crisped topping, enhancing the visual appeal and flavor. Continue baking for another 5 minutes.
Step 6
Your Myeongran Corn Salad is ready! It’s delicious served warm straight from the oven. You can also enjoy it slightly cooled. It’s a versatile dish that can be served as a side, spooned over rice for a delightful bowl, or even used as a filling for sandwiches.
