Myeongnan-jeot (Pollack Roe Jeotgal)

🔍 What is it? It's jeotgal (salted seafood) made from pollack roe, cured in salt and chili powder. Busan's Myeongnan-jeot is actually the origin of Japanese Mentaiko (明太子). 👅 Taste and Aroma Salty, with a popping texture from the roe, and a subtle spiciness. It has a strong ocean aroma. 🍳 How to use it The classic way to eat it is on hot white rice with a drop of sesame oil. It also goes well with steamed egg (gyeranjjim), pasta, and rice balls (jumeokbap). You can also lightly grill it. 🛒 Where to buy / Substitution tips Asian market freezer section. Can be completely substituted with Japanese-style Mentaiko. It's convenient to portion it out and store it frozen.