300 g Myeongnanjeot (Kore balık yumurtası turşusu)
20 g sarımsak
30 g soğan
5 g susam
10 g susam yağı
5 g zencefil
10 g şeker
Hazırlanışı
1
Prepare the myeongnanjeot by gently rinsing it under cold water if it is excessively salty, then patting it dry with a clean cloth or paper towel.
2
Carefully slice the myeongnanjeot into bite-sized pieces, approximately 1-2 cm thick.
3
In a medium mixing bowl, combine the sliced myeongnanjeot with gochugaru, minced garlic, minced ginger, chopped green onion, sugar, mirin, sesame oil, and toasted sesame seeds.
