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]
^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.
Marinating eoran in soy sauce seasoning Drying eoran, during which it is brushed with sesame oil Yeongam eoran Sliced eoran Bottarga Karasumi 윤, 서석. "Eoran(어란)"...
traced back to when the island was under Dutch colonial rule. Bottarga Eoran List of delicacies Sanmi Sasaki; Shaun McCabe; Satoko Iwasaki (2002). Chado:...
the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in various...
food across the world, such as Greek avgotaraho, Taiwanese Wuyutsu, Korean eoran, Japanese karasumi, Italian bottarga, French poutargue, Turkish Haviar and...
and then dried. Cantonese salted fish (China) - brined and sun-dried fish Eoran (Korea) - fish roe marinated in soy sauce and then sun-dried. Gwamegi (Korea)...
during autumn) 9th day of ninth month Gukhwajeon (Chrysanthemum pancake), eoran (Roe), yuja tea Sangdalgosa Ritual performed to the House gods Performing...
throwing his sword to the ground and calling out weree, weree which in Eoran language meant "bad, bad". Willemering became agitated by Phillip's actions...
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