Cycle 4 – Item 21
26 (Sat) January 2013
Pickled Pollack Roe & Egg Scramble
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
For now, I’ve decided to call it “pickled pollack roe” simply because “myeong-ran jeot” just looks/sounds weird when transliterated into English. The Japanese “mentaiko” is more elegant – in fact, the term is derived from “myeong-ran jeot” – but I try to avoid using Japanese terminology in reference to non-Japanese foods.
- 2 sacs (about 125 g) myeong-ran jeot
- 1 TB canola oil
- 2 eggs
- 1/8 tsp salt
- 1 pinch black pepper
- 2 TB sliced scallion
- 1/2 tsp sesame oil
- 1 pinch sesame seeds
1. Cut each sac of roe into cross sections about 1.5-cm thick.
TIP: Cutting is easier when the sacs are firm. Place the sacs in the freezer for about 20 minutes, or, if already frozen, defrost them to the point of being thawed but still firm.
2. Add the oil to a pan on low heat and place the pieces of roe flat in the oil, carefully so they don’t break apart.
NOTE: If the oil is too hot, the roe will pop and splatter.
3. Cook the roe undisturbed for about 1 minute until the sides of the pieces touching the pan develop a brown crust.
4. Carefully turn the pieces with chopsticks or tongs and cook for another minute.
5. Meanwhile, loosely whisk the eggs + salt + pepper in a bowl then add them to the pan.
6. Add the daepa and sesame oil and gently toss everything together for about 30 more seconds until the eggs are just cooked through.
7. Transfer to a plate and sprinkle the sesame seeds on top
NOTE: The sesame seeds don’t really contribute much, but it’s the standard garnish for most Korean dishes.
7. Serve as part of any Korean spread.
TIP: Also works as anju with beer.
(See also GLOBAL FOOD GLOSSARY)