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Korean-style serving of Salted pollack roe

명란젓 · Salted pollack roe

Salted pollack roe

명란젓

What exactly is it?

Pollock roe sacs are salted and cured. Their fine popping texture and concentrated saltiness suit small amounts with rice, or use in grilled dishes, egg custard and pasta. Red-seasoned and pale baek varieties differ in seasoning.

Main ingredients

Pollock roe, salt, optional chili seasoning

Ordering and serving

Serve small slices with rice or cook it in a dish. Curing does not mean every product is heat-cooked, and pale baek roe is not necessarily unsalted.

Origins and changes

It is linked to pollock-rich northeastern coasts. Oju yeonmun jangjeon sango records salted roe, while the late-Joseon Siuijeonseo describes its preparation: preserving the eggs as well as the fish’s flesh.

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Salted pollack roe

명란젓

Main ingredients
Pollock roe, salt, optional chili seasoning
Flavor and character
Pollock roe sacs are salted and cured. Their fine popping texture and concentrated saltiness suit small amounts with rice, or use in grilled dishes, egg custard and pasta. Red-seasoned and pale baek varieties differ in seasoning.
How to eat it
Serve small slices with rice or cook it in a dish. Curing does not mean every product is heat-cooked, and pale baek roe is not necessarily unsalted.
Read about this dish →

Salted fermented shrimp

새우젓

Main ingredients
Small shrimp, salt
Flavor and character
Tiny shrimp are salted and fermented into a concentrated seasoning. A little accompanies pork, seasons soup or goes into kimchi. It functions more as a condiment or small side than as a large seafood dish.
How to eat it
Add very small amounts to soup and taste as you go. It remains a shrimp ingredient when served with pork or hidden in kimchi and stock.
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