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Korean-Style Salmon Milt Appetizer

A tasty, zesty, and wholesome appetizer for fans of Asian flavors. This spicy little dish comes together easily, is lean and budget-friendly, and works two ways: serve it hot as a dinner main, or chilled as a snack. Salmon milt is surprisingly filling and nutritious—rich in omega-3 fatty acids and vitamins A, the B group, C, D, and E. Cook it up and enjoy!

IrinaprimorochkaAuthor avatar
Recipe author
Korean appetizer made from salmon milk
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 46 % 11 g
Fats 29 % 7 g
Carbohydrates 25 % 6 g
128 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

  1. Step 1:

    Step 1

    Here's everything you'll need. If you don't have rice vinegar, you can use 3 tablespoons of lemon juice instead.

  2. Step 2:

    Step 2

    Thaw the milt, trim off the thin tips, and rinse well. Put it in a bowl, cover with water mixed with the vinegar, and let it sit for 10 minutes. Then drain in a colander.

  3. Step 3:

    Step 3

    Cut the onion into thin quarter-rings and shred the carrot on the large holes of a box grater.

  4. Step 4:

    Step 4

    Heat half the oil in a large skillet, add the vegetables, and sauté gently until softened.

  5. Step 5:

    Step 5

    Pat the milt dry with paper towels and cut it crosswise into two or three pieces.

  6. Step 6:

    Step 6

    Add it to the skillet with the vegetables, pour in the remaining oil, and stir to combine.

  7. Step 7:

    Step 7

    Cook everything together over high heat for 7–8 minutes, uncovered, until the liquid cooks off. Stir constantly with a spatula.

  8. Step 8:

    Step 8

    Finely chop the garlic and fresh chile with a large knife.

  9. Step 9:

    Step 9

    Once the milt starts to sputter in the pan, add the chopped garlic, peppers, and paprika, then pour in the soy sauce.

  10. Step 10:

    Step 10

    Stir quickly, adjust the salt, cover, and turn off the heat. Let it sit, covered, for half an hour to soak up the flavors and cool.

  11. Step 11:

    Step 11

    Plate it up and serve. It comes out absolutely delicious—highly recommended! Enjoy.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Paprika - 289  kcal/100g
  • Rice vinegar - 20  kcal/100g
  • Refined corn oil - 899  kcal/100g
  • Corn oil - 899  kcal/100g
  • Fish milks - 100  kcal/100g

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