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Eoran

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Salted fish roe in Korean cuisine

Eoran (Korean: 어란;Hanja: 魚卵) is fishroe such asmullet- orcroaker-roe that is marinated insoy sauce while still in theovary and then half-dried in the sun.^[1]^[2] It is considered adelicacy inKorean cuisine.^[3]

^윤, 서석."Eoran(어란)".Encyclopedia of Korean Culture. RetrievedApril 3, 2018.
^"Yeongam Mullet Bottarga".Ark of taste.Slow Food Foundation. Retrieved2025-08-12.
^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. Retrieved3 September 2018.

v t e Dried fish and driedseafood
Dried fish	Bacalhau Baccalà Balyk Bokkoms Boknafisk Bombay Duck Bottarga Cantonese salted fish Craster kipper Daing Dried and salted cod Eoran Fesikh Gwamegi Jwipo Karasumi Katsuobushi Keumamah Kipper Kusaya Maldives fish (valhoamas) Mojama Niboshi Piracuí Sanyaa Stockfish Taran Tatami Iwashi Vobla Yukola
Dried seafood	Conpoy Dried shredded squid Dried shrimp Musciame
Misc.	List of dried foods

v t e Roe
Buriko Bottarga Caviar Beluga Ossetra Sevruga Red Eoran Karasumi Kazunoko (herring) Masago Pollock roe Uni Taramasalata Tobiko

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