Seasoned Pollock Roe (Myeongran-muchim)
A super-simple, rice-stealing side dish that comes together in 5 minutes with just pollock roe, green onion, garlic, and sesame oil. Mix it into rice or use it in rice balls, gimbap, or pasta.
Ingredients
Ingredients
- Salted pollock roe1 sac
- Minced green onion1 tbsp
- Minced garlic1/2 tsp
- Sesame seeds1/2 tsp
- Red pepper powder1/2 tsp
- Sesame oil1 tsp
Directions
- 1
Finely mince the green onion. Split the roe sac open and scrape out just the eggs.
- 2
You can also mince the roe with the skin on—prep it to your liking. For a spicier version, mince some cheongyang chili and add it.
- 3
The red pepper powder in this seasoned roe is optional—add or skip it as you like.
- 4
Put the roe, minced green onion, minced garlic, red pepper powder, sesame seeds, and sesame oil in a bowl and mix everything evenly.
- 5
Spoon it over warm rice, drizzle a little more sesame oil, and mix to eat.
- 6
Just spooned over rice, it's a rice-stealing side dish. Try it as a rice ball filling, in gimbap, or in pasta.
Tips
The roe is already salty, so there's no need to add salt or soy sauce. Refrigerate any leftovers and eat within 2–3 days. It's also delicious as a rice ball filling, in gimbap, or in pollock roe pasta.