Yeoneo-nan (Salmon Roe)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- salmon roe
- soy sauce
- salt
Instructions
- Sun-dry salmon roe and store it.
- To serve, soak in water and simmer in a soy-sauce broth.
- Alternatively keep it in a small jar buried in the soy crock, or heavily salted in brine.