Fermented Pollock Roe (Myeongnanjeot)

Steps

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1. 1
   Thaw the frozen pollock roe in the refrigerator. Once thawed, gently rinse with water and remove any stringy or unwanted bits.
   ▶ ≈0:00
2. 2
   Prepare the seasoning mixture by combining hot pepper flakes, salt, and mirin in a bowl. Mince or cut the garlic and ginger into thin matchsticks and add to the mixture.
   ▶ ≈2:10
3. 3
   Quickly combine the cleaned pollock roe with all the seasoning, coating each piece evenly. Work efficiently since seafood spoils quickly.
   ▶ ≈3:59
4. 4
   Transfer the seasoned pollock roe to an earthenware or glass jar. Cover the top with a layer of hot pepper flakes to prevent exposure to air.
   ▶ ≈4:23
5. 5
   Cover the jar and store in the refrigerator. As time passes, the flavor develops and becomes deeper and more complex. When eating, remove only the amount you need and always press down the top after serving to keep the surface protected from air exposure.
   ▶ ≈5:09