Eoran (
Korean: 어란;
Hanja: 魚卵) is fish
roe such as
mullet- or
croaker-roe that is marinated in
soy sauce while still in the
ovary and then half-dried in the sun.
[1] It is considered a
delicacy in
Korean cuisine.
[2]
Pictures
-
Marinating eoran in soy sauce seasoning -
Drying eoran, during which it is brushed with sesame oil -
Yeongam eoran -
Sliced eoran
See also
References
- ^ 윤, 서석. "Eoran(어란)". Encyclopedia of Korean Culture. Retrieved April 3, 2018.
- ^ Kim, Jin Kyung (2013). "From Lettuce to Fish Skin: Koreans' Appetite for Wrapped and Stuffed Foods". In McWilliams, Mark (ed.). Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Prospect Books. p. 232. ISBN 978-1-903018-99-6. Retrieved 3 September 2018.
 | ||
 | This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |
Eoran (
Korean: 어란;
Hanja: 魚卵) is fish
roe such as
mullet- or
croaker-roe that is marinated in
soy sauce while still in the
ovary and then half-dried in the sun.
[1] It is considered a
delicacy in
Korean cuisine.
[2]
Pictures
-
Marinating eoran in soy sauce seasoning
-
Drying eoran, during which it is brushed with sesame oil
-
Yeongam eoran
-
Sliced eoran
See also
References
- ^ 윤, 서석. "Eoran(어란)". Encyclopedia of Korean Culture. Retrieved April 3, 2018.
- ^ Kim, Jin Kyung (2013). "From Lettuce to Fish Skin: Koreans' Appetite for Wrapped and Stuffed Foods". In McWilliams, Mark (ed.). Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Prospect Books. p. 232. ISBN 978-1-903018-99-6. Retrieved 3 September 2018.
| ||
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| This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |