Korean Seasoned Pollock Roe Banchan
Light handling keeps the roe beads whole. Cut the peeled roe into 3 to 4 cm pieces, fold in 1/2 tbsp red pepper flakes only until the surface turns lightly orange, and fold 2 or 3 times after adding the scallion and ground sesame. Drizzle 1 tsp sesame oil around the edge, add 1/2 tsp lemon juice last, and chill for 10 minutes.
Quick answer
- Active time
- 7 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Korean myeongnanjeot is normally plain salted, not chili-cured like Japanese mentaiko, and here the chili flakes stop at a faint orange tint on the surface.
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Two or three folds with a spoon and the mixing is over. Burst eggs make it mushy and take away the pop.
Ingredients
Instructions
- 1
Gently peel the membrane from 160 g of salted pollock roe with your fingers.
Cut the roe into 3 to 4 cm pieces, using a light touch so the egg beads stay intact instead of smearing.
- 2
Put the cut roe in a wide bowl and sprinkle over 1/2 tablespoon red pepper flakes.
Fold only until the surface turns lightly orange, because too much mixing will break the beads and make the texture heavy.
- 3
Add 1 tablespoon chopped scallion and 1 teaspoon ground sesame.
Tilt the bowl and fold two or three times with a spoon, coating the roe evenly while keeping the pieces loose and visibly separate.
- 4
Drizzle 1 teaspoon sesame oil around the edge of the bowl so it spreads without needing vigorous stirring.
Add 1/2 teaspoon lemon juice last, letting it freshen the briny aroma without making the roe watery.
- 5
Turn everything over once with a spoon to finish seasoning.
Stop as soon as the roe looks glossy and evenly coated, and do not keep stirring if the beads begin to burst or look pasty.
- 6
Cover the bowl and chill for 10 minutes before serving.
Serve cold, ideally with hot rice, so the firm roe beads contrast with the rice and the sesame oil, red pepper flakes, and lemon taste settled.
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