Korean Pollock Roe Egg Butter Stir-fry
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Myeongran-dalgyal-butter-bokkeum gently cooks pollock roe and eggs in butter with diced onion, producing soft, creamy curds studded with tiny pops of briny roe.
Read more
The roe sacs are split open and the eggs are scraped out, then stir-fried for just 30 seconds before the milk-enriched egg mixture is poured in and slowly folded into large, pillowy curds. Half the butter goes in at the start for cooking, and the remaining half is stirred in off-heat for richness. Chopped chives and black pepper finish the dish, which goes from pan to plate in under eight minutes.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Split 100 g pollock roe sacs lengthwise and scrape out only the roe with the back of a knife.
Whisk 4 eggs with 30 ml milk until no large streaks of egg white remain.
- 2Finish
Finely dice 50 g onion so it softens quickly and releases sweetness before the eggs go in.
Slice 30 g chives thinly, then divide 20 g butter into two equal portions for cooking and finishing.
- 3Control
Add 1 teaspoon neutral oil and half the butter to a skillet over medium-low heat.
When the foaming settles, add the onion and cook for about 2 minutes, stirring until translucent but not browned.
- 4Control
Add the scraped roe and spread it through the onion with a spatula for only 30 seconds to reduce any fishy aroma.
Do not raise the heat or cook longer, because the roe can turn tough.
- 5Prep
Pour in the egg mixture and keep the heat medium-low, slowly pushing the edges toward the center.
Scrape the bottom gently, and stop within 1 to 2 minutes when large soft curds form.
- 6Finish
Remove the pan from the heat and melt in the remaining butter.
Fold in the scallions and 1/4 teaspoon of pepper, check that no liquid egg remains, and serve at once.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Myeongran-dalgyal-butter-bokkeum gently cooks pollock roe and eggs in butter for creamy curds.
- Finish cue
- Scrape the bottom gently, and stop within 1 to 2 minutes when large soft curds form.
- Avoid this
- Cook roe briefly; prolonged high heat makes it tough.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
18min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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