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Fermented pollock roe (Myeongnanjeot: 명란젓)
Salty, savory homemade Korean pollock roe seasoned with gochugaru, garlic, ginger, and mirim, then fermented in the refrigerator for 3 weeks. This myeongnanjeot recipe makes about 2½ cups and is served in small portions with rice and soup.
Posted by Maangchi in Recipes on Sep 5th, 2019in the recipe categories: easy, fermented, preserved side dish, seafood, side dish, spicy. Tagged: 명란젓, homemade fermented pollock roe, jeotgal, Korean fermented salty seafood, Korean seafood recipe, myeongnanjeot, pollack roe, pollock roe recipe, salted pollock roe
Pollock roe (Myeongnan)
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.
Posted by Maangchi in Korean cooking ingredients on Sep 4th, 2019. Tagged: 명란, frozen pollock roe, jeotgal, Korean fermented salty seafood, myeongnan, pollock roe
Fermented squid side dish (Ojingeojeot)
I used to make salty fermented anchovies every year when I lived in Korea. It was very easy to make! I mixed fresh anchovies with a lot of salt and put them into a huge earthenware jar. About 6 months later, the achovy jeot fermented well! I used to use them in my kimchi paste, or I took some from the jar and mixed with seasonings to use as a side dish.
Posted by Maangchi in Recipes on Nov 4th, 2010in the recipe categories: cold, fermented, preserved side dish, seafood, side dish, spicy. Tagged: Asian cuisine, calamari, fermented salty squid, fermented seafood, fermented squid, fermented squid side dish, food blogger, 오징어젓, jeot, jeotgal, Korean fermented seafood, korean food, Korean food blog, Korean recipes, ojiengeojeot, Ojingeo-jeot, ojingeojeot, salted and fermented squi, salty fermented seafood, side dish

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