Name: Fermented pollock roe
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Korean Cuisine
Ingredients: 1 lbs frozen or fresh pollock roe (If frozen, thaw it out in the fridge); 2 tbsp kosher salt; 7 tbsp gochugaru (Korean hot pepper flakes); 3 tbsp mirim; 4 qty garlic cloves, minced; 1 tsp peeled ginger, minced

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!

Fermented pollock roe

Combine 4 cups of cold water and 1 tablespoon kosher salt in a bowl. Stir well until the salt is dissolved.

Add the pollock roe and gently wash it by hand. Put the clean roe into a strainer.

Gently rinse and drain the roe a few more times until its very clean. Drain and put them on a kitchen towel or paper towels and pat dry.

Remove any stringy stuff from the roe and discard. If any of the roe sacks are too big, gently split them into smaller pieces with your hands.

Combine 1 tablespoon plus 1 teaspoon kosher salt, mirim, garlic, and ginger in a bowl and mix well with a spoon.

Add the roe and gently mix to coat it evenly.

Transfer to a small earthenware jar or a glass jar. This amount should fit nicely into a 2½ cup jar.

Add 2 to 3 tablespoons hot pepper flakes to the top of the seasoned roe. Spread them evenly and gently press them down with a spoon. This will prevent the roe from being exposed to the air and keep it from spoiling.

Cover and refrigerate for 3 weeks to ferment.

Fermented pollock roe

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