Soft Stir-fried Dried Pollock Roe Strips (Myeokyeopchae Bokkeum)
Soft Stir-fried Dried Pollock Roe Strips (Myeokyeopchae Bokkeum)
Easy and Delicious Myeokyeopchae Bokkeum: A Tender Pollock Roe Stir-fry Recipe
Introducing ‘Myeokyeopchae Bokkeum’, a perfect side dish to keep in your refrigerator. The key to this dish is to eliminate any fishy taste inherent in dried seafood and achieve a tender, non-chewy texture. A special tip: adding mayonnaise to the seasoning sauce enhances the nutty flavor and makes the pollock roe strips wonderfully soft, creating a taste that everyone from children to adults will love. It’s also quick and easy to make, ideal for a staple side dish.
Ingredients- 300g Myeokyeopchae (dried pollock roe strips)
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Mirin (or cooking sake)
- 2 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Mayonnaise
- 1 Tbsp Minced Garlic
- 4 Tbsp Sliced Almonds
- 2 Tbsp Cooking Oil
- A pinch of Sesame Oil
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, gently loosen any clumped Myeokyeopchae with your hands. This helps the seasoning to be absorbed evenly.
Step 2
Next, cut the Myeokyeopchae into bite-sized pieces. Cutting them into about 5-7 cm lengths is ideal, as they can be difficult to eat if too long.
Step 3
Before stir-frying, place the sliced almonds in a dry pan over low heat. Toast them until lightly golden brown, being careful not to burn them. This adds a lovely nutty aroma.
Step 4
Now, let’s make the delicious seasoning sauce that will give Myeokyeopchae Bokkeum its signature flavor! In a bowl, combine 1.5 Tbsp soy sauce, 1 Tbsp mirin, 2 Tbsp oligosaccharide, 1 Tbsp mayonnaise, and 1 Tbsp minced garlic. Mix well. (Tip: You don’t have to mix the sauce beforehand. You can also add the ingredients directly to the pan while stir-frying the Myeokyeopchae.)
Step 5
Add the prepared Myeokyeopchae to a dry pan without any oil over medium heat. Stir-fry briefly, just enough to evaporate any remaining moisture. You don’t need to cook it for long, about 1-2 minutes. (Tip: Stir-frying lightly in a dry pan first helps remove any fishy odor and enhances the savory taste, making it even more delicious.)
Step 6
Now, pour about 2 Tbsp of cooking oil around the edges of the pan. Stir-fry the Myeokyeopchae for another 1-2 minutes, ensuring the oil is evenly absorbed throughout the strips.
Step 7
Once the Myeokyeopchae is sufficiently stir-fried, pour the prepared seasoning sauce into the pan, preferably along the side. As soon as the sauce begins to bubble, quickly toss and stir to combine the Myeokyeopchae and sauce evenly. It’s important to stir quickly to prevent the sauce from burning.
Step 8
When the sauce has coated the Myeokyeopchae well, add the toasted sliced almonds. Gently toss everything together and stir-fry for about 30 more seconds. Be gentle to avoid breaking the almonds.
Step 9
Finally, just before turning off the heat, drizzle in a touch of sesame oil for added fragrance, and sprinkle with toasted sesame seeds to finish. Your delicious Myeokyeopchae Bokkeum is ready!
Step 10
And there you have it! A perfectly savory and tender Myeokyeopchae Bokkeum. It’s absolutely delightful served over a bowl of warm rice.
