Pollock Intestine Jeotgal recipe - ingredients, nutrition and when to eat it
Pollock intestine jeotgal is a salted seafood made by seasoning and fermenting pollock innards.
Pollock intestine jeotgal is a salted seafood made by seasoning and fermenting pollock innards. Its salty, deeply savory flavor pairs well with rice, and it’s delicious with warm rice or as a side dish when you don’t have much of an appetite.
Side dishes · 10 minutes to cook
Nutrition (per 52g serving): 118.6 kcal · protein 4.1g · carbohydrate 10.5g · fat 6.6g · sodium 615.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pollock intestine jeotgal is already quite salty, so it’s best not to add extra salt or soy sauce.
Tips: Add the sesame oil just before serving so its aroma stays vivid.
Tips: Store leftovers in a clean airtight container in the refrigerator, and always use a dry spoon when serving.
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Ingredients (1 serving)
- Salted pollock roe intestines — 35 g
- Korean chili flakes — 1 tsp
- Garlic — 1 clove
- Green onion — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp