Myeongran jeot

What to get ready

• Spicy cod roe mentaiko 600 g
• Coarse salt 80 g
• Gochugaru Korean chilli flakes 80 g
• Garlic 8 cloves
• Soju 80 ml
• Sugar 20 g

Method

1. 1 Gently rinse the caviar strips in diluted salt water, keeping the membrane intact and not tearing it.
2. 2 Toss the eggs evenly with coarse salt, then let them drain and refrigerate for a day to firm them up.
3. 3 Rinse off any excess salt, pat dry, and then toss with soju to add fragrance and kill bacteria.
4. 4 Spread a mixture of Korean chili powder, crushed garlic, and a little sugar all over the egg strip.
5. 5 Place in an airtight container, refrigerate for two more days, then slice and serve with hot rice.