Julienne the potatoes and chop the green onion.

Peel the pollock roe and set aside.

Soak the julienned potatoes in cold water with coarse salt and rub gently to remove excess starch.

Heat oil in a frying pan and sauté the chopped green onion to create aromatic green onion oil.

Add the drained potato slices to the pan and stir-fry. Optionally, microwave the potatoes briefly to reduce cooking time.

Once the potatoes are partially cooked, add the peeled pollock roe and stir-fry. Add cooking wine to reduce any fishy smell.