Steamed Egg With Salted Pollack Roe Gyeran Jjim |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Pollack roes are very popular in Korea and Japan. When you just get the salted pollack roes, they're usually frozen. Keep in in the refrigerator for a while to defrost it. It give fluffy texture & spicy when you add it to egg dish. Ingredients:
2 large eggs |
1 roe of salted pollack roe (myeongran jeot ) |
2 green onions, chopped |
1 tsp sesame seed |
1/2 tbsp mirin ( sweet rice wine) |
4-6oz. combination of water & milk; depend on texture-more water, more softer |
*if you are not sure how much water or milk should be added in, you may use a measuring cup. add same amount of water or milk same as the amount of eggs. |
Directions:
1. In a heat resistant glass, add 1 roe of salted pollack, cut into 3 or 4 pieces.
2. Mix eggs, water, Mirin, then stir well.
3. Pour unto the roe and add green onions, sesame seed.
4. Cover and steam 20 minutes or until no liquid coming out from inside.
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