Myeongran Bap.
Today, we are working with one of my favorite Korean ingredients, Myeongran.
Myeongran is Salted Pollack Roe – and it’s very (very) popular here in Korea.
How’s it made?
Fisheries will set aside the roe caught from Alaska Pollock. It’s delicately washed in salt water to improve any impurities.
Then salted on a bamboo basket and left to drip-off excess moisture for 2-3 days.
Afterwards, the salted roe is slightly marinated with fine gochugaru and packaged for sale.
If you visit Korea, you’ll see fresh myeongran used on many foods – as a filling or spread on baked goods, filled into Korean rolled eggs (gyeran mari), boiled in spicy fish stew (al-tang) or added to pasta sauces.
Myeongran has been enjoyed in Korea since the Joseon Dynasty Era!
The center for production is Busan (so if you’re ever visit Korea, put it on your list of foods to try!)
Myeongran has become a mainstay food in Japan as well – when it first exported there from Busan in the early 1900s. The Japanese word for it is called ‘Mentaiko’.
How does it taste?
By itself, it has a salty, slightly fishy flavor – with a subtle popping texture.
There are certainly people who enjoy its natural taste (including myself).
But Katie prefers to mix it with sesame oil, gochugaru flakes and a handful of green onions.
Today, we’ll make this myeongran-jeot banchan – then combine it with a few other vegetables for a simple, light and nutrient-packed rice bowl.
This rice bowl has become our go-to meal before our bouldering sessions.
Plenty of protein and energy – without feeling bloated or overly full!
Cooking Notes for Myeongran Bap:
We used 2 large roe for our recipe. The amount of sesame oil and gochugaru can be reduced if your roe is not as large as ours.
For the coleslaw, we used a Korean black sesame dressing. If that’s hard to find, go with kewpie roasted sesame dressing (or similar).
For the avocado, all you need is salt, lime juice, cilantro and few cracks of black pepper!
Hope you enjoy ya’ll!
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Ingredients
- 1 handful of Dapae Samgyeopsal (대패삼겹살) 100-150 grams of Thinly Sliced Pork Belly (or use beef)
- 125 grams of Cheonggukjang (청국장)
- 2.5 Cups Anchovy-Kelp Broth (or use Rice Water 쌀뜨물)
- 4 cloves Garlic
- 1 teaspoon(!) Gochugaru Flakes
- ½ whole Onion
- ½ Block Firm Tofu (150 grams)
- 2 Heaping Tablespoons Doenjang Paste
- ½ Cup Aged Kimchi (or use Stir-Fried Kimchi)
- ½ a whole Cheongyang Chili Pepper (or ½ a Jalapeno Pepper)
Instructions
Prep Ingredients
- Dice ½ an onion into bite-sized pieces.
- Dice ½ a block of firm tofu (150 grams) into bite-sized cubes.
- Slice ½ a Cheongyang Chili Pepper into thin slices.
Stir-fry Ingredients
- Take out a pot. Add-in just a dash of vegetable oil. Place it on medium-heat.
- Once the oil is hot, add in a handful (~100 grams) of thinly sliced pork belly (or beef slices).
- Then add in 2 heaping Tablespoons of Doenjang Paste.
- Then add in ½ Cup of Stir-Fried Kimchi (or Aged Kimchi).
- Make sure the heat is on medium. Stir-fry everything for 1-2 minutes (or until the pink in the meat is gone).
Add Broth and Make Stew
- Then add in 2.5 cups (625 ml) of Anchovy-Kelp Broth (or Rice Water).
- Once the stew comes to a boil, add in the chopped onions + tofu cubes.
- Next, add in the minced garlic (4 cloves worth).
- Set a timer for 5 minutes ... and let it all boil together.
- After 5 minutes, add in the block of Cheonggukjang (~120g).
- Carefully stir the block into the stew and break it up - so there's no clumps.
- Once it's well-mixed, add in the sliced Cheongyang Chili Peppers.
- Now, add in the Gochugaru Flakes (1 teaspoon!) - this will bring an appetizing red tint to the stew.
- Reduce the heat to a low - and let the stew boil together for another 5 minutes. (This final 5 minutes is when all the flavors come together).
- After 5 minutes, turn off the heat. The stew is ready!
- Give it a taste - and if it's slightly salty, add in a dash of water.
- Make sure to serve the stew with a bowl of freshly cooked rice.
- Bon Appetit!
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Ingredients
Myeongran Topping
- 2 Myeongran (Salted Pollack Roe) (Each about 60-70g)
- 2 stalks Green Onion
- 2 Tablespoons Toasted Sesame Oil
- 1 teaspoon(!) Gochugaru Flakes
- Few shakes Sesame Seeds
Sliced Avocado Topping
- ½ Ripe Avocado
- Few squeezes of Lime Juice
- Few sprinkles Salt
- Few cracks Black Pepper
- Small handful of Chopped Cilantro
Purple Cole Slaw
- Small section of Purple Cabbage
- 1 stalk Green Onion
- Few squeezes Korean Black Sesame Dressing (or other Creamy Sesame Dressing)
Rice Bowl
- 1 cup Cooked White Rice
- A drizzle Sesame Oil
- 1 Fried Egg (Optional)
Instructions
Make Myeongran Topping
- Carefully use a knife to split the casing of 2 Myeongran. Then use a spoon and scoop out all of the roe into a bowl.
- Then, dice 2 stalks of green onion into thin pieces. Add it to the bowl of roe.
- Next, season the roe with: Sesame Oil (2 Tablespoons) and Gochugaru Flakes (1 teaspoon!). Give it a good mix.
- Then garnish with a few shakes of Sesame Seeds.
- Place into a Tupperware and store it in the refrigerator - we'll only need a spoonful for the bowl. (Will stay good for up to 1 week.)
Make Avocado Topping
- Split a ripe avocado in half. Use a spoon to scoop out each half. Then slice each of the halves into thin strips.
- Season the avocado slices with Lime Juice (Few Squeezes), Salt (2-3 large pinches), Black Pepper (few cracks) and Chopped Cilantro.
Make Purple Coleslaw
- Use a mandolin cutter and thinly slice a piece of purple cabbage.
- Next, thinly dice a stalk of green onion.
- Add both to a bowl and toss together with a Creamy Sesame Dressing.
Assemble Rice Bowl
- Place some rice onto a bowl.
- Drizzle sesame oil over the rice - just a small dash
- Then place each of the toppings - A large spoonful of the Myeongran, Avocado Slices & Purple Coleslaw - neatly on the bowl.
- Optional: Fry an egg and place on top as well
- Bon Appetit ya'll!
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Ami says
Hello Daniel ! 🙂 Thank you for posting this recipe!
I seem to be having trouble finding skin-off pollock roe. Do you have any tips for how to remove it and possibly to marinade it ourselves?