Korean Mentaiko Butter Grilled Cod Roe
Quick answer
- Total time
- 13 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 3
About this dish
Myeongnan-butter-gui is a Korean pan-grilled dish where whole salted pollock roe sacs are cooked slowly in melted butter over low heat.
Read more
The thin membrane surrounding the roe holds thousands of tiny eggs that rupture easily under strong heat, so maintaining a gentle, patient flame throughout is the single most important part of the technique. As the butter melts and pools around the roe, it forms a continuous, fatty coating that melds with the inherent saltiness of the cured roe, building an intensely savory flavor without any additional seasoning required. Once one side turns a pale golden color, the roe is carefully turned over and the process repeated on the other side, aiming for a surface that is lightly set and golden while the interior remains soft and warm. A generous scattering of finely chopped parsley over the finished dish introduces a bright, herbal freshness that cuts cleanly through the rich, salty butter and balances the overall profile.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Check 200 g salted pollock roe for any torn spots, then gently press away excess surface moisture with a paper towel.
Leave the sacs whole for a neater finish, or cut them in half for easier serving.
- 2Control
Set a small pan over low heat and add 20 g butter.
Let it melt slowly, without browning hard, then tilt the pan so the foaming butter spreads evenly across the bottom.
- 3Step
Place the roe on the melted butter and leave it undisturbed for the first 2 minutes.
Keep the heat low the whole time, because stronger heat can split the thin membrane and spill the eggs.
- 4Heat
When the underside looks lightly golden and set, roll the roe carefully with a spoon or tongs.
Spoon the butter over the top as it cooks, and continue for about 3 minutes more.
- 5Season
Turn off the heat once the outside is lightly cooked all around and the inside still feels moist, before it becomes firm.
Do not leave it sitting in the hot pan, or residual heat will make it saltier and dry.
- 6Finish
Transfer the roe to a plate, spoon over a little of the butter from the pan, and scatter 5 g finely chopped parsley on top.
Serve warm, when the buttery aroma is clear and the salty roe tastes balanced.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Myeongnan-butter-gui requires low heat to prevent the delicate cod roe membranes from bursting.
- Finish cue
- When the underside looks lightly golden and set, roll the roe carefully with a spoon or tongs.
- Avoid this
- Do not leave it sitting in the hot pan, or residual heat will make it saltier and dry.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
13min, 3 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
Official cooking and safety guidance
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Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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