Raw Pollock Roe
Ingredients
- 2 pcGarlic (minced into a paste)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 tbspgochugaru
- 2 tbspSesame oil
- 1 tbspSesame seed
- 250 gSalted pollock roe (Myeongran-jeot) (in whole sacks)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 2 to 3 days in the refrigerator in an airtight jar. Sesame oil oxidizes quickly, so consume promptly.
