KimchiHard
Salted Pollock Roe Jeotgal
Traditional salted pollock roe jeotgal cured with salt and chili for concentrated umami and briny depth.
Prep 30min04 servings
myeongran jeotgalsalted pollock roekorean roe picklefermented seafood side dishjeotgal recipe
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.
Tips
Salt uptake varies by roe size, so taste from day 3.
Use a clean spoon every time to prevent contamination.
Nutrition (per serving)
Calories
110
kcal
Protein
14
g
Carbs
2
g
Fat
5
g
Adjust Servings
2servings
→
servings
More Recipes
KimchiEasy
Aehobak Jangajji (Korean Zucchini Pickles)
A 4-serving zucchini jangajji recipe with auto-scaling for precise brine balance.
Prep 20minCook 12min4 servings
KimchiEasy
Asparagus Jangajji (Soy Pickled Asparagus)
4-serving asparagus jangajji with auto-scaling for precise brine ratios.
Prep 20minCook 12min4 servings
KimchiMedium
Baechu Kimchi (Napa Cabbage Kimchi)
A 4-serving napa kimchi recipe with auto-scaling for easy batching.
Prep 50min04 servings