Savory and Nutty Mentaiko Bibimbap Made with Lee Jung-hyun’s All-Purpose Mentaiko Sauce
Savory and Nutty Mentaiko Bibimbap Made with Lee Jung-hyun’s All-Purpose Mentaiko Sauce
Lee Jung-hyun’s All-Purpose Mentaiko from ‘Pyeonstaurant’, Rice-Thief Mentaiko Jeot Muchim, Spicy and Flavorful Mentaiko Bibimbap Recipe
Mentaiko (spicy pollock roe) is a beloved ingredient that almost everyone enjoys! While there are many ways to cook with it, Lee Jung-hyun’s ‘All-Purpose Mentaiko’ sauce from ‘Pyeonstaurant’ creates a mentaiko jeot muchim (seasoned mentaiko) that’s a true rice thief, making you want to finish a whole bowl! It’s not fishy at all, offering a clean, spicy, and delightfully nutty flavor that’s perfect as a side dish or as a luxurious bibimbap. Adding fresh chives and a soft egg yolk elevates the mentaiko bibimbap to new visual and taste heights. The rich aroma of sesame oil harmonizes with the savory mentaiko, creating a sophisticated taste. This seasoned mentaiko itself is a wonderful banchan (side dish), so be sure to try making it! From the easy and simple mentaiko sauce to the bibimbap, let me guide you through the delicious process.
Mentaiko Jeot Muchim Ingredients- Sesame seeds 5 Tbsp
- Sesame oil 8 Tbsp
- Lemon juice 1.5 Tbsp
- Sugar 1 Tbsp
- White Mentaiko 400g
- Cheongyang chili peppers 5
- Gochugaru (Korean chili powder) 5 Tbsp
- Minced garlic 1.5 Tbsp
Mentaiko Bibimbap Ingredients- Warm cooked rice 1 bowl
- Fresh chives 1 handful
- Seasoned mentaiko 2 Tbsp
- Fresh egg yolk 1
- Black sesame seeds a little
- Warm cooked rice 1 bowl
- Fresh chives 1 handful
- Seasoned mentaiko 2 Tbsp
- Fresh egg yolk 1
- Black sesame seeds a little
Cooking Instructions
Step 1
I always keep mentaiko frozen, so I decided to try Lee Jung-hyun’s ‘All-Purpose Mentaiko’ recipe. It turned out to be a fantastic banchan (side dish) that perfectly suits my taste. I’m sure you’ll love it too!
Step 2
First, carefully remove the skin from the mentaiko and prepare only the roe. Place the mentaiko on a cutting board, cut it in half lengthwise, and then gently scrape out the roe with a spoon. This makes it easy to separate the roe cleanly.
Step 3
Place the separated mentaiko roe into a bowl. Cut the Cheongyang chili peppers in half, remove some of the seeds, and then finely mince them.
Step 4
Add the mentaiko roe and minced Cheongyang chili peppers to the bowl. Then, add 1.5 Tbsp of minced garlic and 5 Tbsp of gochugaru. (Note: The original recipe uses 1.5 Tbsp minced garlic and 5 Tbsp gochugaru, but you can adjust the amounts to your preference. I reduced the quantity slightly.)
Step 5
Next, add 1 Tbsp sugar, 5 Tbsp sesame seeds, and 1.5 Tbsp lemon juice. Finally, add 8 Tbsp of sesame oil. (Note: I reduced the amount of sesame oil initially, using only 3 Tbsp, and added another 2 Tbsp when making the bibimbap, for a total of 5 Tbsp. If you love the flavor of sesame oil, feel free to use the original 8 Tbsp.)
Step 6
Gently mix all the ingredients together, being careful not to mash the mentaiko roe. Your delicious seasoned mentaiko dish is ready! It’s truly that easy!
Step 7
The seasoned mentaiko can be stored in an airtight container in the refrigerator for up to 2 weeks. Making a larger batch provides you with a convenient banchan for a while.
Step 8
While it’s delicious eaten with just rice as a side dish, turning it into a bibimbap with fresh chives adds a wonderful aromatic touch, making it even more special.
Step 9
Let’s make the mentaiko bibimbap! Prepare a bowl of warm cooked rice. Finely chop the fresh chives. (Oops, I forgot to take a picture of chopping the chives!) You’ll also need 2 Tbsp of the seasoned mentaiko, 1 fresh egg yolk, and a sprinkle of black sesame seeds.
Step 10
In a nice bowl, add the warm rice. Generously top with the chopped chives. Then, artfully arrange 2 Tbsp of the seasoned mentaiko over the chives. Make a well in the center and place the fresh egg yolk. Sprinkle with black sesame seeds. If you used less sesame oil in the muchim, drizzle a little more sesame oil now for extra flavor. (Lee Jung-hyun served it with spinach soup, but I paired it with the acorn zucchini doenjang guk I had simmering that day.)
Step 11
Break the egg yolk and mix it with the rice for an incredibly delicious bite! For an even better experience, I recommend wrapping it in seaweed, though it’s so tasty, you might just finish the whole bowl without needing any. Next time, I’ll definitely try it with seaweed!
Step 12
Wondering what to eat today? Why not try a nutritious and flavorful mentaiko bibimbap for a satisfying meal? Enjoy cooking and eating!
