Dolsot Alppang

1. Prepare the vegetables: Julienne the Carrot, Zucchini, and Shiitake mushrooms. Finely mince the Garlic. Roughly chop the Green onion. Stack and thinly slice the Perilla leaves.

2. Prepare the Pollack roe: If using myeongnanjeot, gently slice it into bite-sized pieces. If using fresh roe, gently rinse and pat dry.

3. Sauté the vegetables: Heat a small amount of Cooking oil in a pan. Briefly sauté the julienned Carrot until slightly tender, then remove. Repeat with the Zucchini and Shiitake mushrooms, sautéing each separately until just tender-crisp. Set aside.