Pollock roe is sold frozen in Korean grocery stores, or fresh in any seafood market. In Korean cuisine it’s usually used in stews or salted and fermented as jeot.
My cookbooks
Which to get? Both are best sellers. Choose Maangchi’s Real Korean Cooking for recipes and instructions for making essential pastes and sauces, or Maangchi’s Big Book of Korean Cooking for more recipes, photos, and variety.
