Nostalgic Stir-Fried Dried Pollock Roe (Myeongeopchae): Easy Side Dish Recipe
How to Make Myeongeopchae Stir-Fry: A Super Simple and Delicious Side Dish
Do you remember Myeongeopchae, a side dish that occasionally made its way into lunchboxes in our childhood, drawing attention from friends? It’s often more affordable than dried pollock skin (jwi-po) too. ^^ For kids, it’s a guaranteed hit, much like pink sausages coated with egg crepe. It’s a dish I hadn’t made in a while, but today I’ve stir-fried some Myeongeopchae to perfection.
Ingredients- Dried Pollock Roe (Myeongeopchae) 250g
- 4 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 2 Tbsp Cooking Wine (like Mirin)
- 1 Tbsp Sesame Oil
- 2 Tbsp Cooking Oil
- 2 Tbsp Oligodang (Corn Syrup)
- 1 Tbsp Sugar
- 4 Tbsp Water
- 1 Tbsp Minced Garlic
- 1 Tbsp Chopped Green Onion
- Pinch of Sesame Seeds
Cooking Instructions
Step 1
First, let’s prepare the seasoning sauce for a delicious Myeongeopchae stir-fry. In a bowl, combine 4 Tbsp soy sauce, 2 Tbsp cooking wine, 2 Tbsp oligodang, 1 Tbsp sugar, 4 Tbsp water, 1 Tbsp minced garlic, and 1 Tbsp chopped green onion. Mix well until the sugar is dissolved. Preparing the sauce in advance will make your stir-fry even more deeply flavored and rich.
Step 2
Now, it’s time to prepare the main ingredient, Myeongeopchae. Use scissors to cut the Myeongeopchae into bite-sized pieces, about 5-7 cm long, for easier handling. Heat a frying pan over medium-low heat, and then add the cut Myeongeopchae without any oil. Stir-fry it for 1-2 minutes until it becomes slightly chewy. This process helps to remove any unique aroma and improves the texture, making it more pleasantly chewy.
Step 3
In the same pan where you toasted the Myeongeopchae, add 2 Tbsp of cooking oil. Pour in all the prepared seasoning sauce. Stir-fry over medium heat for about 3-5 minutes, ensuring the sauce coats the Myeongeopchae evenly. It’s important to cook until the sauce thickens and the Myeongeopchae becomes glossy and fragrant. Just before turning off the heat, drizzle in 1 Tbsp of sesame oil and sprinkle with sesame seeds to finish. This adds an extra layer of nutty flavor and aroma, completing your delicious Myeongeopchae stir-fry.
