0 Reviews
22 Jun 2021
Korean Cuisine

This recipe is very easy, but the results are amazing! Your daily meals will be lot more pleasant if you have well-fermented myeongnanjeot in your fridge. We never eat it in big quantities or as a main course. It is always served as a side dish with rice, soup, and other side dishes as part of a meal. You'll be ecstatic to try these soft, salty, and savory bites with your dinner!
by Alexis Vill
Ingredients
US Customary
Metric
1 lbs of frozen or fresh pollock roe (If frozen, thaw it out in the fridge)
2 tbsp of kosher salt
7 tbsp of gochugaru (Korean hot pepper flakes)
3 tbsp of mirim
4 qty of garlic cloves, minced
1 tsp of peeled ginger, minced
Servings
Prep Time:
25 Mins
Cook Time:
0 Mins
Total Time:
25 Mins
Servings:
People
Category:
Korean Cuisine