Myeongran Jjim (Steamed Pollack Roe) – A Simple and Delicious Korean Side Dish
Myeongran Jjim (Steamed Pollack Roe) – A Simple and Delicious Korean Side Dish
A Quick and Easy Side Dish That Will Fill You Up! The Ultimate Myeongran Jjim Recipe!
A super simple and delicious Myeongran Jjim recipe that’s perfect for a quick meal! Enjoy this flavorful steamed pollack roe dish that pairs wonderfully with rice.
Main Ingredients- 3 strings of pollack roe (myeongran)
- 4 eggs
- 1/2 stalk of green onion
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, finely chop the pollack roe with the back of a knife or a regular knife while it’s still in its casing. If you dislike the chewy texture of the roe casing, you can remove it and chop only the roe inside. Finely chop the green onion and prepare 1 tablespoon of minced garlic.
Step 2
Pour water into a pot, just enough to lightly cover the pollack roe. (It’s okay if the roe isn’t fully submerged.) Once the water starts boiling, add the chopped pollack roe, green onion, and minced garlic, and bring to a simmer.
Step 3
Let it simmer until the pollack roe is cooked through. Simmer for about 2-3 minutes, depending on how the roe cooks.
Step 4
Once the pollack roe is sufficiently cooked, crack in the 4 prepared eggs.
Step 5
After adding the eggs, gently stir with chopsticks or a spatula to break them up into soft curds. Reduce the heat to low and continue to stir gently, scraping the bottom to prevent sticking, until the eggs are fully cooked. This will result in a wonderfully smooth Myeongran Jjim.
Step 6
Serve this delicious Myeongran Jjim over a bowl of warm rice for a truly satisfying meal!
