Myeongnanjeot Muchim (Seasoned Salted Pollock Roe)
A 3-minute seasoned salted pollock roe tossed gently with scallions and toasted sesame oil.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a super simple side dish made by cutting salted pollock roe with the membrane on and tossing it gently with finely sliced scallions, toasted sesame oil, and toasted sesame seeds. Ready in just 3 minutes, it is great for breakfast or as a quick snack with drinks.
- Servings
- about 3–4 servings
- Cook time
- 3 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
- Keeps
- 2 days
Ingredients
- Uncolored salted pollock roe (baek-myeongnan)4
- Scallions (jjokpa)2 stalks
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- You can also use large green onion or Cheongyang chili pepper instead of scallions.
- We will use the uncolored salted pollock roe with the membrane intact.
Steps
Cut the salted pollock roe into bite-sized pieces and slice the scallions finely.
Add the toasted sesame oil and toasted sesame seeds, then toss gently so the roe does not break apart, and you are done.
Ppunwife's tips
- Only season as much as you can eat within one or two days.
- Add the toasted sesame oil and toasted sesame seeds, then toss gently so the roe does not break apart, and you are done.
FAQ
Can I substitute another ingredient if I do not have scallions?
You can slice large green onion thinly instead of scallions, or add spicy Cheongyang chili pepper.
Do I need to peel off the skin of the pollock roe?
You do not need to peel it; just slice it into bite-sized pieces as is and toss it.
How many days can I keep it after making it?
Do not store it for too long; it is best to prepare only enough to eat within one or two days.
Is there anything to keep in mind when tossing salted pollock roe?
The eggs can easily get crushed, so toss gently when mixing with the seasonings so they do not break apart.
