Korean Spicy Fish Roe Braise
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Pollock roe and milt are braised together in a chili and soy sauce.
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They come from the same fish but cook in opposite directions: the roe firms up, each tiny egg popping under the teeth, while the milt turns soft as custard and breaks into tender curds. In east coast port towns, where fresh roe is easy to find during the pollock's winter spawning season, it has long been a winter dish.
Ingredients
Instructions
- 1
Rinse 300 g pollock roe and 300 g fish milt in cold water, supporting them with your hand so they do not tear.
Remove any broken membrane or bloody bits, then drain in a strainer for at least 5 minutes.
- 2
Slice 180 g radish about 1.5 cm thick and cover the pot bottom in an even layer.
This sweet layer softens the salty braising liquid and keeps the delicate milt from sticking directly to the hot base.
- 3
Place the roe and milt on the radish without piling them up.
Stir 1.5 tbsp red pepper flakes, 2 tbsp soy sauce, 1 tbsp minced garlic, and 350 ml water together, then pour it around the sides.
- 4
Heat over medium heat for 3 to 4 minutes, until the liquid bubbles around the edges.
Once it simmers, spoon the sauce over the roe and milt, but do not stir or flip them roughly.
- 5
Cover, reduce to low heat, and braise gently for 15 minutes.
When the radish turns slightly translucent and the sauce reduces to a deep red, shake the pot lightly to check the bottom instead of stirring.
- 6
Slice 1 green onion on the diagonal, scatter it over the top, and cook 3 more minutes.
When the onion aroma rises and the roe feels firm, turn off the heat and serve the braise while hot.
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