Myeongran Gyeranmari: Pollock-Roe and Vegetable Egg Roll (2 servings)

Finely chop the vegetables. Split open the roe sac and gently scrape out the roe with a spoon.

Beat 4 eggs and stir in vegetables, roe and pepper. Break up roe clumps and add no salt.

Heat a lightly oiled nonstick pan over low heat. Add half the egg mixture; when the edges set, roll gently and push to one side.

Add the remaining egg mix and let it connect beneath the first roll. Roll again and cook on all sides until fully set (egg-dish safety benchmark 71°C/160°F inside).

Let rest briefly, slice and serve. For a lunchbox, fully cook, cool promptly and refrigerate before packing.