Korean cooking forum topics:
Hi Maangchi….& Everybody
I bought a box of Salted Pollack Roe (a little expensive $$ ) but didn't know how to prepare it so i brought it to my Favorite Korean Restaurant and asked for help. My good friend the sushi chef Mr.Hong said mixing with rice is good. So He order some soup for us to share Al Gi Je. He gave me a bowl of rice with the Pollack Roe sack laid across the top. He said "mixing" and handed me a spoon The sack broke apart in to hundreds of little fish eggs. It tasted very good, sweet and a bit salty at the same time. I really loved it mix with the soup broth. We also ate the Pollack Roe & rice with roasted layered sea weed called KIM.
I am looking for more suggestion of preparation for Pollack Roe?
I found Pollack Roe Bibimbap on the web..
Mmmm…sounds delicious! I’ve had a soup made with cod roe before called “ahl tang.” I prefer my fish roe eaten simply so I can enjoy the flavor. Just like you said, mixed with rice or in a kimbap type of dish sounds best.
The Japanese sort of “adopted” salted pollock roe, though their version is slightly less spicy. They call it mentaiko (I think) and use it much in the same way, over rice. A few Japanese food blogs showed a sack or two steamed or broiled to firm the texture and eaten in slices.
However, their most popular way of eating this is as a roe sauce for spaghetti. Break open the sack, scrape out the roe, put in a hot pan with melted butter, stir it around, then add some hot, cooked spaghetti, toss and eat as is or topped with finely minced perilla leaves.
How long does salted pollack roe stay good for in the fridge? I have a container that is 1 month expired.
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