Main ingredients 🥩
olive oilgarlicbonito flakesshiitake mushroomcrushed peppershrimpcherry tomatowhite myeongnan-jeotbaguette
Ttukdak Hyung's Myeongnan Gambas
A unique gambas dish where white salted pollock roe, plump shrimp, and fragrant shiitake mushrooms infuse olive oil with deep umami.
🙋 Recommended for
- ⭐ Those looking for a distinctive, deeply flavorful alternative to regular gambas
- ⭐ People wanting to create an elegant homemade party menu using myeongnan-jeot
Ingredients needed 🛒2 servings
- olive oil 1 cup
- sliced garlic a handful
- minced garlic 1 tablespoon
- bonito flakes a little
- shiitake mushroom 1–2 pieces (thinly sliced)
- crushed pepper (or peperoncino) a little
- shrimp as needed
- cherry tomato several pieces
- white myeongnan-jeot 2–3 pieces
- parsley powder a little
- baguette bread as needed
Recipe 🍳
- Pour 1 cup of olive oil into a pan, then add sliced garlic, minced garlic, and bonito flakes.
- Add the thinly sliced shiitake mushrooms and crushed pepper (or peperoncino), then stir over low heat to slowly cook the garlic.
- Once the garlic turns golden brown, add the cleaned shrimp, cherry tomatoes, and whole white myeongnan, and cook until done.
- Finally, sprinkle parsley powder on top, then cut the well-cooked myeongnan into bite-sized pieces using scissors to finish.
- Add olive oil to a pan, then add sliced garlic, minced garlic, and bonito flakes.
- Add shiitake mushrooms and crushed pepper, then cook garlic slowly over low heat until golden.
- Once garlic is cooked, add shrimp, cherry tomatoes, and white myeongnan and cook together.
- Sprinkle parsley and cut the cooked white myeongnan into bite-sized pieces to finish.
Cooking tips 💡
- Regular red-colored myeongnan-jeot can create chili oil when mixed with fat, altering the appearance to resemble a clear broth—use white myeongnan instead for a cleaner look and better taste.
- For the best experience, pile plenty of cooked shrimp, garlic, and myeongnan on a slice of baguette, then soak it thoroughly in the myeongnan-scented olive oil.
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