300 g Myeongnanjeot (uova di merluzzo d'Alaska salate coreane)
10 g olio di sesamo
5 g semi di sesamo
5 g zenzero
10 g zucchero
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.
