Korean Salted Pollock Roe Jeotgal
Quick answer
- Active time
- 30 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Pollock roe sacs tear easily, and every stage of this jeotgal, from rinsing to coating, comes down to handling them lightly enough to keep the membranes whole.
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A 30-minute salt cure with a piece of kelp firms the surface before rice wine and a thin red coat of chili flakes, garlic, and sugar go on. During the cold cure the eggs tighten and pop when bitten, with the chili warmth staying behind the salty sea flavor. Slices of it go on hot rice.
Ingredients
Instructions
- 1
Soak 500 g pollock roe sacs in cold water and remove blood spots and thin membranes with your fingertips.
Swish gently so the sacs do not burst, then drain in a sieve for 15 minutes until the surface is no longer wet.
- 2
Spread the drained roe in a shallow layer, place 1 piece of kelp on top, and sprinkle 45 g sea salt evenly over both sides.
Rest for 30 minutes, just until the surface firms slightly and some moisture is drawn out.
- 3
After 30 minutes, remove the kelp and pour off the liquid that has collected.
Brush 2 tbsp rice wine over all the roe sacs, then add 1 tbsp Korean chili flakes, 1 tsp minced garlic, and 1 tsp sugar.
- 4
Use a spatula to lift from the bottom and turn the sacs slowly so the seasoning coats without tearing the membranes.
Stop mixing once the red seasoning forms a thin, even layer and no dry clumps remain.
- 5
Pack the seasoned roe into a sterilized glass jar with as few gaps as possible, then press the surface level.
Close the lid and refrigerate in the coldest steady area for 3 to 5 days to mature.
- 6
From day 3, use a clean spoon to taste a small amount and check saltiness and firmness.
When the roe tastes savory and the eggs pop cleanly, slice thinly and serve over hot steamed rice.
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