Chop the pollack roe finely, including the skin. If preferred, remove the skin. Dice the green onion and prepare 1 tbsp of minced garlic.

Add water just enough to slightly cover the pollack roe. Add the chopped pollack roe, green onion, and garlic into the pot and bring to a boil over medium-high heat.

Cook the pollack roe until it is partially cooked, maintaining medium-high heat.

Add the prepared eggs into the pot and reduce the heat to medium.

Stir the eggs continuously until fully mixed and cooked. Keep stirring gently to prevent sticking.