Ugly Pollack Roe Salad: An Economical and Delicious Side Dish Recipe
Ugly Pollack Roe Salad: Making a Generous and Flavorful Special Side Dish
Create an economical yet delicious side dish using ‘ugly’ or burst pollack roe! With simple seasonings, it becomes a top-tier banchan that’s a true rice thief. It’s perfect for keeping in the refrigerator and enjoying anytime.
Main Ingredients
- 200-300g ‘Ugly’ or Burst Pollack Roe
- 2-3 stalks Scallions
- 1/2 Red Chili Pepper
Seasoning
- 1 tsp Gochugaru (Korean chili powder, fine)
- 1 Tbsp Oligodang (corn syrup) (sweetness adjustable)
- 1 tsp Cheongju or Mirin (cooking wine) (if using ginger wine)
- 1-2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 tsp Gochugaru (Korean chili powder, fine)
- 1 Tbsp Oligodang (corn syrup) (sweetness adjustable)
- 1 tsp Cheongju or Mirin (cooking wine) (if using ginger wine)
- 1-2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare the ‘ugly’ or burst pollack roe. Even though their appearance might be different or they might be burst, their taste is identical to fresh pollack roe, so feel free to use them.
Step 2
Using scissors, cut the pollack roe into bite-sized pieces. You can leave the membrane on, but if you prefer a softer texture, remove the membrane before cutting.
Step 3
Wash and finely chop the scallions. Remove the seeds from the red chili pepper and slice it thinly. These will add a beautiful color and a nice accent to the dish.
Step 4
In a large bowl, combine the prepared pollack roe, chopped scallions, and red chili pepper. Add the gochugaru, oligodang, cheongju (or mirin), sesame oil, and toasted sesame seeds. Adjust the amount of gochugaru and oligodang to your preference for an even tastier result.
Step 5
Gently mix everything together with a spatula or spoon, ensuring the seasoning coats the pollack roe evenly. Be careful not to mash the roe by mixing too vigorously. This completes your delicious pollack roe salad.
Step 6
Pollack roe can be enjoyed simply with a drizzle of sesame oil, but seasoning and mixing it like this prevents it from spoiling easily and allows you to enjoy it for longer. It’s the perfect banchan for rice!
