Myeongrang-hoe

A grainy, melting texture with a distinct pop. The heat from the gochugaru and the richness of sesame oil highlight the bold, briny flavor of the pollock roe.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 203
• Protein: 15 g
• Carbs: 5 g
• Fat: 14 g

Ingredients

• 2 piece Garlic ( minced into a paste )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 tbsp gochugaru
• 2 tbsp Sesame oil
• 1 tbsp Sesame seed
• 250 g Salted pollock roe (Myeongran-jeot) ( in whole sacks )

Instructions

1. Prepare the roe

   Score the thin membrane of the pollock roe sacs lengthwise. Using the back of a blade, gently scrape the inside to collect the eggs without crushing them. The texture must remain distinctly grainy.

2. Prep the aromatics

   Finely mince the green onion, including both white and green parts. Mince the garlic into a paste so it dissolves perfectly into the mixture.

3. Season and bind

   In a mixing bowl, combine the pollock eggs with garlic, green onion, gochugaru, and sesame seeds. Drizzle in the sesame oil. Mix gently until the oil coats everything, giving it a glossy appearance.

Chef's tips

• Don't overwork the roe; you want to keep the individual grains intact for the texture.
• If the roe is already heavily salted, do not add any extra salt.

Storage

Store for 2 to 3 days in the refrigerator in an airtight jar. Sesame oil oxidizes quickly, so consume promptly.