Myeongran Jangjorim: Savory Pollock Roe Simmered in Soy Sauce
Myeongran Jangjorim: Savory Pollock Roe Simmered in Soy Sauce
Pollock Roe Jangjorim: The Quintessential Korean Side Dish
When your appetite is low, this is the ultimate side dish! Make this savory and delightfully chewy Myeongran Jangjorim at home with ease. You’ll experience its addictive charm that makes a bowl of rice disappear in no time. I’ll guide you through the cooking process with detailed tips, making it easy even for beginners to follow.
Main Ingredients- 300g fresh pollock roe (Myeongran)
- 20g Korean green chili peppers (Ggwari-gochu)
- 5 cloves garlic (sliced or halved)
- 1 red chili pepper (optional, for color)
Aromatics (to remove fishiness and enhance flavor)- 1 dried chili pepper
- 1/2 bulb ginger (thinly sliced)
- 1 stalk green onion (cut into large pieces, mainly white part)
Seasoning and Blanching- 1 Tbsp salt (for blanching roe)
- 2 Tbsp Cheongju (rice wine)
- 1/2 Tbsp corn syrup (for blanching roe)
- A pinch of sesame seeds (for garnish)
Delicious Simmering Sauce Ratio- 1.5 Tbsp sugar
- 3 Tbsp soy sauce
- 1/2 Tbsp ginger juice (or minced ginger)
- 1/2 Tbsp corn syrup
- 1 dried chili pepper
- 1/2 bulb ginger (thinly sliced)
- 1 stalk green onion (cut into large pieces, mainly white part)
Seasoning and Blanching- 1 Tbsp salt (for blanching roe)
- 2 Tbsp Cheongju (rice wine)
- 1/2 Tbsp corn syrup (for blanching roe)
- A pinch of sesame seeds (for garnish)
Delicious Simmering Sauce Ratio- 1.5 Tbsp sugar
- 3 Tbsp soy sauce
- 1/2 Tbsp ginger juice (or minced ginger)
- 1/2 Tbsp corn syrup
- 1.5 Tbsp sugar
- 3 Tbsp soy sauce
- 1/2 Tbsp ginger juice (or minced ginger)
- 1/2 Tbsp corn syrup
Cooking Instructions
Step 1
First, gather all the ingredients for your Myeongran Jangjorim. You’ll need 300g of pollock roe, 20g of Korean green chili peppers, 5 cloves of garlic, 1 red chili pepper (for color if desired), and for the aromatics, 1 dried chili pepper, 1/2 bulb of ginger, and 1 stalk of green onion. For the blanching, prepare 1 Tbsp salt, 2 Tbsp Cheongju, and 1/2 Tbsp corn syrup. For the simmering sauce, mix 1.5 Tbsp sugar, 3 Tbsp soy sauce, 1/2 Tbsp ginger juice (or minced ginger), and 1/2 Tbsp corn syrup. All measurements are based on a standard Korean rice spoon. (Sesame seeds will be sprinkled at the end.)
Step 2
The star of the dish is, of course, the pollock roe. Make sure to purchase fresh roe from your local market for the best flavor.
Step 3
Prepare the pollock roe for cooking. Slice the garlic cloves into 2-3 pieces or thinly slice them. Trim the stems off the Korean green chili peppers and slice them diagonally in half. If using a red chili pepper, remove the seeds and slice it diagonally as well to add a pop of color.
Step 4
Now, let’s remove any fishiness from the roe and ensure it has a lovely chewy texture. In a pot, add enough water to cover the ingredients and toss in all the prepared aromatics: dried chili pepper, sliced ginger, and the large pieces of green onion. Add 2 Tbsp of Cheongju and bring to a rolling boil over high heat. Once the water is boiling, gently add the pollock roe and blanch for about 1-2 minutes. Be careful not to over-blanch, as this can cause the roe to burst or become tough. Blanching briefly with the aromatics helps eliminate any unpleasant odors and keeps the roe’s shape intact, resulting in a tastier jangjorim.
Step 5
Let’s make the delicious simmering sauce. Heat a pan over high heat, add 1.5 cups (about 300ml) of water, and pour in all the pre-mixed sauce ingredients (sugar, soy sauce, ginger juice, corn syrup). Once the sauce comes to a boil, reduce the heat to medium and simmer for about 10 minutes, allowing the sugar and soy sauce to fully dissolve and meld together.
Step 6
Remove the aromatics from the pan and add the blanched pollock roe. If the sauce has become too thick, you can add a little more water. Cook the roe, turning it occasionally so it absorbs the sauce evenly. Add the sliced garlic to the pan. Finally, add the remaining 1/2 Tbsp of corn syrup for a glossy finish and quickly simmer over high heat. Keep stirring to prevent burning, and cook until the sauce is glossy and coats the roe beautifully.
Step 7
This is the final step! Now, add the sliced red chili pepper and Korean green chili peppers to the simmering sauce. Cook for just a moment longer until the peppers are slightly tender but not mushy. Turn off the heat, transfer the Myeongran Jangjorim to a serving dish, and sprinkle generously with sesame seeds for a visually appealing finish. Your delicious Myeongran Jangjorim is ready!
Step 8
Your savory and flavorful Myeongran Jangjorim is complete. Place it over warm rice and enjoy every bite – it’s truly delicious!
Step 9
Enjoy your Myeongran Jangjorim!
