Myeongnan jeotgal juk

Rinse the Short-grain rice thoroughly until the water runs clear, then soak it in a bowl with enough Water to cover for at least 30 minutes. Drain the soaked Short-grain rice well.

Prepare the Myeongnan jeotgal by carefully removing the membranes and roughly chopping the roe into smaller pieces.

In a medium pot, heat the Sesame oil over medium heat. Add the drained Short-grain rice and sauté for 3-5 minutes, stirring constantly, until the rice grains become slightly translucent.