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9 recipes found.
Ttukdak Hyung's Myeongran Perilla Oil Noodles
Noodles made by mixing tsuyu and perilla oil into cold-rinsed medium wheat noodles, then tossing with chopped myeongran jeot, seaweed flakes, and sesame seeds.
Ttukdak Hyung's Myeongran Pork Belly Pot Rice
A special pot rice made by stir-frying soaked rice and aged kimchi in the savory oil from pan-fried pork belly, topped with grilled myeongran-stuffed pork belly
Jung Ho-gyun's Butter Myeongran Egg Fried Rice
A Chinese-style fluffy fried rice where rice is first coated in egg, then stir-fried with butter and myeongran for a light, separate-grain texture.
Ttukdak Hyung's Myeongran Ojingeo Samhap Bossam
Moist steamed pork belly (bossam) served with spicy and savory seasoned myeongran jeot (salted pollack roe) and sweet-sour seasoned squid and water dropwort, making a unique three-combination bossam.
Ttukdak Hyung's Myeongran Gambas
A unique gambas dish where the rich umami of white myeongran, plump shrimp, and the aroma of shiitake mushrooms are fragrantly infused in olive oil.
Sung Si-kyung's Myeongran Egg Rice Bowl
A simple one-bowl meal of butter, myeongran (pollock roe), and eggs gently scrambled and served over rice
Aha Bujang's Myeongran Pasta
A myeongran pasta made by stir-frying sliced garlic and myeongran, then turning off the heat and adding beaten egg to create a savory, creamy texture.
Ttukdak Hyung's Myeongran Sundubu Jjigae
A spicy stew made by simmering soft sundubu with the savory, umami-rich myeongran jeot, combined with gochugaru, garlic, and other seasonings.
Okjubu's Myeongran Pasta
An oil pasta full of umami where pungent garlic, savory myeongran, and asparagus harmonize.