Spicy Seed Roe Salad
Spicy Seed Roe Salad
A Symphony of Textures: Spicy Seed Roe Salad
Experience the delightful ‘pop-pop-pop’ texture of this exquisite Spicy Seed Roe Salad! This dish features a generous mix of pollack roe, flying fish roe, tender squid and octopus, complemented by a medley of crunchy nuts. Seasoned with a savory and slightly spicy dressing, it’s the perfect accompaniment to a bowl of hot rice, creating a truly addictive flavor profile. Elevate your side dishes with this unique and flavorful preparation!
Spicy Seed Roe Salad Ingredients- 1kg Seed Roe (fermented seafood)
- 2 Cheongyang peppers (Korean chili peppers)
- 1/2 Red chili pepper
- 1/2 Green onion
Spicy Seed Roe Salad Seasoning- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Typically, seed roe is a complimentary small portion often given when purchasing other fermented seafood. However, this particular seed roe was so delicious that I decided to buy a full kilogram, and I’m very excited to prepare it!
Step 2
Upon closer inspection, this seed roe is rich in pollack roe and flying fish roe. There are also smaller pieces of squid and octopus, but the dominant ingredients are the various nuts, which promise a delightful crunch.
Step 3
Let’s prepare the fresh ingredients for our salad. You’ll need 1kg of seed roe. For a pleasant kick, finely chop 2 Cheongyang peppers and 1/2 red chili pepper. Add the refreshing aroma of 1/2 green onion, also finely chopped.
Step 4
Now, let’s prepare the seasoning for our flavorful seed roe salad. Combine 1 tablespoon of minced garlic, 2 tablespoons of sugar for a touch of sweetness, 1 tablespoon of sesame oil for that nutty aroma, and finish with 1/2 tablespoon of toasted sesame seeds for extra flavor and texture.
Step 5
It’s important to use a spatula or spoon when mixing fermented seafood, like this seed roe. Using your hands can transfer body heat, which can cause the roe to spoil more quickly. Most fermented seafood is quite salty, so the goal of this ‘muchim’ (seasoned salad) is to slightly reduce that saltiness, which is a satisfying personal touch.
Step 6
In a bowl, gently mix the seed roe with the minced garlic, sugar, sesame oil, and toasted sesame seeds. Add the finely chopped Cheongyang peppers, red chili pepper, and green onion. Toss everything together until well combined. The result is a delightful balance of savory, salty, and spicy flavors that will remind you of a gourmet Korean restaurant experience!
Step 7
This carefully prepared Spicy Seed Roe Salad is fantastic served over a warm bowl of freshly cooked rice. It’s also wonderful on crispy scorched rice (nurungji), making it a dish that truly stands out and satisfies.
Step 8
Among all the various types of fermented seafood dishes, I’ve newly discovered the incredible charm of seed roe. I can see myself purchasing it much more frequently from now on to incorporate into many dishes. I highly recommend you try it too!
