Fermented Pollock Roe(myeongnanjeot) with Dried Seaweeds

….Salted pollock is a popular culinary ingredient in Korean, Japanese, and Russian cuisines. The fish roe used in this dish is salted and stored. I steam it before serving or serve it simply uncooked. My mother said it was a precious ingredient and used to put it on the table sparingly in my mother’s generation. Even now, fermented pollock roe is food that cannot be purchased cheaply. When you have well-fermented myeongnanjeot in your fridge, your everyday meals will be much more enjoyable. We never eat it in large amounts or as a main dish. It’s always served as a side dish as part of a meal with steamed rice. Last week, I got a big container of fermented pollock roe from STEVE’s mom. She brought it from Korea. I was very happy to get the myeongnanjeot from her. Even more so it was so delicious. Thank you so much for receiving this precious gift. There are many different recipes using myeongnanjeot. However, I think the best taste is the original taste where it has not been cooked.

Servings: 5

Time: 20 minutes

Ingredients

1. 1/2 cup fermented pollock roe, remove skin
2. 2/3 cup chives, cut into 1 inch
3. 2 tsp toasted sesame seeds
4. 1–2 tsp sesame oil
5. 10 dried seaweeds, cut into quarters
6. 5 cups steamed rice

Cooking Ingredients:

1. Remove the skin with a knife(cut on top of the skin and scrape off with the back of a knife).

2. Place the pollock roe into a bowl and add the chive, sesame seeds, and sesame oil into the bowl.

3. Mix them softly well.

4. Serve it with steamed rice bowl and dried seaweed.

5. How to make a hand-roll: place a piece of dried seaweed onto a plate and put some steamed rice and two pinches of marinated pollock roe on top of the rice. Wrap it in seaweed and eat it together.

You can also view this recipe on instagram.

https://www.instagram.com/p/Cgmg49TLAQe/