Korean Pollock Roe Egg Butter Stir-fry
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. 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.
Adjust Servings
Instructions
- 1
Split the roe sacs and scrape out the roe; whisk eggs with milk.
- 2
Finely dice onion and chop chives.
- 3
Heat oil and half the butter, then sauté onion over medium-low heat for 2 minutes.
- 4
Add pollock roe and stir for 30 seconds to reduce fishiness.
- 5
Pour in egg mixture and gently fold for 1–2 minutes into soft curds.
- 6
Turn off heat and finish with remaining butter, chives, and pepper using residual heat.
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