12 (Sat) November 2011
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
Myeongran jeot (명란젓) is pickled (jeot) pollack roe (myeongran). Usually eaten as is with steamed rice, it’s squishy and slimy, salty and spicy. And fishy, of course, as fish eggs are wont to be. Essentially the same thing as Japanese mentaiko.
I’m not a big fan.
On the other hand, I like to use them as an ingredient in the dish presented here. The sacs of roe are cut into small pieces and sautéed with sliced scallions in a touch of sesame oil, which eliminates the fishiness and tightens them up and gives them a crumbly yet slightly chewy texture. When the roe is nearly cooked, chicken eggs are added to the pan and scrambled along with the roe, the overwhelming salti/spiciness of which serve as seasonings for the eggs. It’s finished with a sprinkle of sesame oil and sesame seeds in the final seconds to round out the flavors. Simple. Quick. Goes great with soju.
Unfortunately, the myeongran jeot this evening was a bit off. The package had been sitting in the fridge for a bit too long, prompting me to smell then taste it first, just in case, but it seemed fine. However, the cooking must’ve intensified the off flavors. We just ate the chicken egg part of the dish.
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