When I first moved to the U.S. in the early 2000s, mentaiko wasn't that expensive.

I remember buying a box of Hanseong mentaiko for about $7 when it was on sale at the Korean market.

I would keep one in the fridge and add a little to my hot rice, and back then, I didn't really think it was expensive.

But these days, when I go to the Korean market, I find myself checking the price tag on mentaiko again.

I remember buying it for around $7, but now similar products are sold for more than double that price, making me realize how much time has passed.

It's not just mentaiko that has gone up in price.

Other fermented seafood like eoriguljeot and changranjeot have also increased, and I sometimes put down a bundle of dried squid after seeing it priced over $30.

Frozen oysters and seasoned seaweed are also pricey, and it seems like everything from the Korean sea has become expensive.

Still, I can't give up mentaiko. It's made from salted pollock roe, which is inherently savory and rich in umami.

So you don't need much of it. Just a spoonful of warm rice topped with a little mentaiko and a drop or two of sesame oil makes the rice go down easily.

While mentaiko is delicious on its own, my favorite way to enjoy it is in egg stew.

Not the quick microwave version, but the traditional stone pot egg stew that grandpas and grandmas used to love.

Adding mentaiko to this makes it truly delicious. Beat two or three eggs, add a little water or anchovy broth, and then mix in the mentaiko.

Since the mentaiko is already seasoned, you shouldn't add too much salt at the beginning. Chop a little green onion and place it in the stone pot, then cook it on low heat.

Once it starts to boil, the edges will begin to set, and the mentaiko will spread among the eggs. While plain egg stew is soft and mild, mentaiko egg stew adds a salty flavor and extra umami. When you take a big spoonful, you can feel the mentaiko slightly among the fluffy eggs, and it's warm and soft, making it go down really easily.

Especially in winter, this is the best. If you have a steaming stone pot in the middle and a bowl of rice, honestly, you don't need to bring out several side dishes.

Just a bit of kimchi on the side is enough for me.

The days of buying a box of mentaiko for $7 are now a thing of the past, but there's no need to change how we enjoy it.

It's delicious just on hot rice, and if there's any left, I use it in the old-fashioned stone pot egg stew.

It may seem like a simple dish, but once you taste the bubbling mentaiko egg stew from the stone pot, you'll understand.

Sometimes, this old-fashioned home-cooked meal is even more satisfying than an expensive restaurant meal. ^^*