Part 4/6:
After setting the stove on low heat, the journey continued. It was informed that since Myeongran Jeot ('Salted Pollock Roe') is salty enough, there would be no need for extra salt or soy sauce, although personal preferences could dictate otherwise. It was also noted that using cold, cooked rice yields better fried rice than freshly cooked rice, but home cooking should embrace flexibility and enjoyment over perfection.
For those curious, Myeongran Jeot can be enjoyed raw and pairs wonderfully with hot rice, yet the speaker preferred it cooked for this dish. At this stage, one could opt to simply enjoy the rice and roe mix as it stands—it’s delicious without any additional steps. The portion prepared could yield enough for two rolled omurice.