Search results
Results from the WOW.Com Content Network
The purely Korean name for pollock, myeongtae had been assigned the Chinese character form 明太, which can be read as mentai in Japanese. But while the Japanese borrowed this name from Korean and called it mentaiko, [1] the term does not retain the originally meaning of plain raw roe, but specifically refers the chili pepper-added cured roe, while salt-cured only types are called tarako.
e. Jeotgal (Korean: 젓갈) or jeot (젓), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. [1][2][3] Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid. Solid jeotgal are usually eaten as banchan (side dishes).
Fish roe. Media: Bottarga. Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno). The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum.
Roe, (/ roʊ / ROH) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
Alaska pollock roe, generally referred to simply as pollock roe, is a popular culinary ingredient in Japan, Korea, and Russia. In Korea, the roe is traditionally called myeongnan (명란) and the salted roe is called myeongnan-jeot (명란젓). The roe was introduced to Japan after World War II, and is called mentaiko (明太子) in Japanese
Hoe-deopbap. Hoe-deopbap[1] (회덮밥) or raw fish bibimbap[1] is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and chogochujang (a sauce made from vinegar, gochujang, and sugar). The fish used for making hoedeopbap is ...
t. e. Hoe (Korean: 회; pronounced [hwɛ]) is a Korean seafood dish that is eaten by trimming raw meat or raw fish. The concept of eating raw fish and meat name by hwe (Korean) or Kuai (Chinese) is originated and named from China in ancient time. In addition to fish, it is also made with other marine products such as shrimp and squid, raw meat ...
Albap. bap, roe, vegetables, kimchi, seaweed flakes. Albap (Korean: 알밥; lit. roe rice) is a type of bibimbap made with one or more kinds of roe, most commonly flying fish (commonly Cheilopogon agoo) roe, and served in a sizzling hot ttukbaegi (earthenware) or dolsot (stone pot). [1][2][3]