Korean Mentaiko Butter Grilled Cod Roe
Myeongnan-butter-gui is a Korean pan-grilled mentaiko dish where whole salted pollock roe sacs are gently cooked in melted butter over low heat. The roe membrane is thin and packed with thousands of tiny eggs that burst if heated too aggressively, so patience with low temperature is essential. As the butter melts around the roe, it forms a golden, fatty coating that melds with the roe's inherent saltiness to create an intensely savory flavor without any additional seasoning. Each side is cooked until lightly browned-the interior warms through while the membrane just firms up enough to hold its shape. A scattering of chopped parsley at the end adds a fresh, herbal counterpoint to the rich, salty butter.
Adjust Servings
Instructions
- 1
Halve or leave mentaiko whole.
- 2
Melt butter in pan, grill mentaiko over low heat.
- 3
Flip when browned, cook through, sprinkle with parsley.
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