Myeongran jeot

Deep red fish roe sacs with a grainy, melt-in-your-mouth texture. A powerful salty kick balanced by the heat of chili and the depth of matured garlic.

• Prep: 20 min
• Cook: 0 min
• Difficulty: Medium
• Calories: 291
• Protein: 27 g
• Carbs: 15 g
• Fat: 13 g

Ingredients

• 60 g Gray sea salt ( fine )
• 3 tbsp gochugaru ( powdered )
• 3 pc Garlic ( very finely minced )
• 1 tsp Ginger powder
• 1 tbsp White sugar
• 2 tbsp mirin
• 1 tbsp Sesame oil optional ( for serving )
• 1 tbsp Sesame seed optional ( toasted )
• 500 g Fresh pollock roe sacs ( fresh )

Instructions

1. Cleaning and salting

   Gently rinse the roe sacs in cold water without piercing the membrane. Pat them dry thoroughly. Roll them in grey sea salt in a non-metallic container. The sacs must be completely covered.

2. Curing

   Place in the fridge for 24 hours. The salt will draw out the water: the texture should become firm to the touch and the color more translucent. Drain any excess liquid.

3. Preparing the marinade

   In a bowl, mix the gochugaru, finely minced garlic, ginger, and sugar. Add the mirin to bind it. You get a thick, bright red paste that should coat the roe.

4. Coating and maturation

   Coat each roe sac with the chili paste. Pack them tightly into a clean jar. Let mature for at least 3 days in the refrigerator so the flavors penetrate to the core.

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Chef's tips

• Never pierce the membrane of the sacs while cleaning, or the eggs will scatter.
• If the mixture is too dry after 24h, add a splash of mirin to achieve a paste-like texture.
• Serve with a drizzle of sesame oil and sesame seeds at the last moment to balance the saltiness.

Storage

Stored in an airtight glass jar, it keeps for 2 to 3 weeks in the refrigerator. Can be frozen for longer storage.