-
Pollock roe, also
pollack roe (also
known as
myeongnan and tarako) is the roe of
Alaska pollock (Gadus chalcogrammus) which,
despite its name, is a species...
-
changnan (창난) (the intestines) and
myeongnan (명난) (the roe) are
salted to make jeotgal,
called changnan-jeot and
myeongnan-jeot respectively. Myeongtae-jorim...
-
banchan (side dish),
often seasoned with saeu-jeot (salted shrimp) or
myeongnan-jeot (salted
pollock roe) and
topped with
scallions and
toasted sesame...
- Russia. In Korea, the roe is
called myeongnan (명란,
literally 'Alaska pollock's roe'), and the
salted roe is
called myeongnan-jeot (명란젓,
literally 'pollock roe...
- Maegari-jeot (매가리젓) –
salted jack
mackerel Myeolchi-jeot (멸치젓) –
salted anchovy Myeongnan-jeot (명란젓) –
salted pollock roe Myeongtae-agami-jeot (명태아가미젓젓) – salted...
- Go****ang
Ssamjang Jangajji Jeotgal Gejang Guljeot Jogi-jeot Myeolchi-jeot
Myeongnan-jeot Ojingeo-jeot Saeu-jeot
Kimchi Baechu-kimchi Baek-kimchi Dongchimi...
- (rolled omelette) Aehobak-gyeran-mari (rolled
omelette with aehobak)
Myeongnan-jeot-gyeran-mari (rolled
omelette with
salted pollock roe) Egg roll Omelette...
-
Gejang (crab)
Guljeot (oyster) Jogi-jeot (yellow croaker) Myeolchi-jeot (anchovy)
Myeongnan-jeot (pollock roe) Ojingeo-jeot (squid) Saeu-jeot (shrimp)...
- 15–20 °C (59–68 °F) for two to
three months and up to a year. Myeolchi-jeot
Myeongnan-jeot Saeu-jeot
Cultural Properties Administration, MCPI (1984). Folkloric...
- "national fish" of
Korea and is
prepared in a
number of dishes,
including myeongnan-jeot,
which was
introduced and po****rized in ****an as "mentaiko" in the...
