Cultural background
Myeongnan-jeot is a common side dish in Korean home cooking, eaten in small amounts with rice. Its salty flavor pairs well with rice, and foreigners may find its saltiness quite strong.
Similar dishes
Galchi-jeot
갈치젓 · galchi-jeot
Galchi-jeot is a salty side dish made from fermented hairtail fish, traditionally eaten with rice.
Geuljeot
굴젓 · gul-jeot
A savory and umami-rich side dish made by salting and fermenting oysters. It’s a preserved side dish that is eaten in small amounts with rice.
Jogi-jeot
조기젓 · jo-gi-jeot
Jogi-jeot is a salty fermented fish sauce made by salting and fermenting jogi fish, served as a stored side dish alongside rice. It is salty and umami-rich, best enjoyed with rice in small portions.
Squid Jeot
오징어젓 · o-jing-eo-jeot
Salted and fermented squid, a savory and umami-rich side dish.
Oliguljeot
어리굴젓 · eoriguljeot
A jeotgal made by curing oysters with salt and red pepper powder, giving a spicy yet deeply savory side dish. Unlike plain oyster jeotgal, which uses no chili, it takes on a reddish hue, and is eaten in small amounts with rice.
Spicy Fish Roe Stew
알탕 · al-tang
A spicy soup dish made with pollack roe and various seafood, simmered with red pepper powder. The broth is rich and spicy, making it great to enjoy with rice.
Goes well with
Ingredients
How it's made
- 1Wash the cod eggs thoroughly and remove excess water.
- 2Mix salt and red pepper powder and coat the cod eggs evenly.
- 3Ferment in a cool place.
Nutrition
* Estimated values per serving.
Allergens
Not suitable for vegetarians as it contains seafood.
How to order
명란젓 주세요
Myeong-ran-jeot ju-se-yo
Please give me myeongnan-jeot