Myeongran

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In Korean cuisine Myeongran or Myeongran jeot (명란젓) (Korean pronunciation: [mjʌŋnandʑʌt]) is a jeotgal (salted fermented seafood) made with the roe of flathead mullet or pollock and seasoned with chili pepper powder. It is commonly served as a banchan, or small dish accompanying rice or as an ingredient for altang (알탕), a kind of jjigae (Korean stew). Mentaiko in Japanese cuisine was derived from Myeongran jeot.

Myeongran has strong cultural connotations with fertility and is often served at weddings, where it is traditionally packaged in small bamboo canisters and presented to the bride. Outside of weddings it is commonly served as an appetizer with kimchi and other pickled vegetables.

See also

• Botargo, a Mediterranean salt-cured mullet roe.
• Karasumi, an East Asian dried mullet roe

v t e Roe Caviar Beluga Ossetra Sevruga Botargo Karasumi Mentaiko Myeongran Tarako Tobiko