Korean Pollock Roe Rolled Omelet
Quick answer
- Total time
- 20 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Instead of stirring the pollock roe into the eggs, this version lays it in a single line before rolling, so each slice shows an orange stripe in the middle of the yellow.
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Bite in and the roe pops with salty little beads against the soft egg. Roe varies in saltiness, so there is no added salt, and low heat keeps the omelette from cracking.
Ingredients
Instructions
- 1
Score 70g pollock roe lengthwise with a knife, then scrape out the roe granules with a spoon to separate them cleanly from the membrane, removing all of the inner sac lining.
- 2
Combine 4 eggs, 2 tbsp milk, 1 tsp cooking wine, and 1/4 tsp black pepper, then beat until fully uniform.
Strain once through a fine sieve to remove white clumps and achieve a lump-free texture.
- 3
Finely chop 25g green onion and stir into the egg mixture, making sure the bright green pieces are distributed evenly throughout the liquid. Avoid leaving any clumps of onion in one spot.
- 4
Heat a pan on low, add 1 tbsp oil, and wipe thin with paper towel.
Pour in one-third of the egg mixture, spread evenly, and once the surface is half-set, lay the roe in a line along one edge.
- 5
Starting from the roe edge, roll the egg slowly and firmly.
Add the remaining egg in 2-3 portions, letting each layer half-set before rolling further. Keep heat consistently low to prevent browning.
- 6
Transfer the roll to a cutting board and rest for 2 minutes, then slice into 2cm-thick pieces.
Plate cut-side up so the bright pink roe stripe is clearly visible in each piece.
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