Korean Salted Pollock Roe Jeotgal
Myeongran jeotgal is a Korean salted pollock roe ferment where fresh roe sacs are cleaned of blood spots and membranes, brushed with rice wine to suppress fishiness, then coated in a curing blend of sea salt, gochugaru, and minced garlic before being sealed in a container with a piece of kelp. Over three to five days of cold fermentation, the salt extracts moisture from each tiny egg, concentrating the pop-and-burst texture while enzymatic breakdown generates a deep, briny umami. The chili flakes add a gentle warmth that complements rather than overwhelms the roe's natural flavor. Sliced thin and placed on hot steamed rice, the eggs release their salty, oceanic intensity with each bite.
Adjust Servings
Instructions
- 1
Trim blood spots and membranes from roe and pat dry.
- 2
Mix salt, chili flakes, sugar, and garlic for curing mix.
- 3
Brush roe with rice wine and coat evenly with cure.
- 4
Place in a sterilized container with kelp and refrigerate.
- 5
Cure for 3–5 days, then slice thin to serve.
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