Explosion of Savory Flavor! Myeongran Garlic Pasta
A Korean Twist on Pasta: Myeongran Garlic Pasta with Garlic and Gochugaru Flakes
Experience the irresistible taste of our Myeongran Garlic Pasta! Made with fresh, low-salt pollack roe, complemented by fragrant garlic and spicy gochugaru flakes, this dish balances richness with a savory kick that everyone will love. Perfect for a weekend lunch with your family.
Main Ingredients
- 2 servings Pasta
- 4 Eggs
- 8 cloves Garlic
- 5 dried Chili Peppers (Gochugaru flakes)
- 5 servings Low-salt Pollack Roe (Myeongran)
Sauce & Seasoning
- 1/2 Tbsp Sesame Oil
- 1/2 Tbsp Mirin (Cooking Wine)
- 1/2 Tbsp Minced Garlic
- 4 Tbsp Olive Oil
- Pinch of Salt
- Pinch of Pepper
- Shredded Parmesan Cheese, to taste
- 1/2 Tbsp Sesame Oil
- 1/2 Tbsp Mirin (Cooking Wine)
- 1/2 Tbsp Minced Garlic
- 4 Tbsp Olive Oil
- Pinch of Salt
- Pinch of Pepper
- Shredded Parmesan Cheese, to taste
Cooking Instructions
Step 1
First, prepare all the ingredients for your delicious pasta. Having everything prepped makes the cooking process much smoother.
Step 2
Prepare the pollack roe. Carefully cut the pollack roe in half. Using the back of a knife, gently scrape out the soft roe from the inside. Discard the outer membrane.
Step 3
Crack the 4 eggs into a bowl and separate the yolks, collecting 4 yolks. Add the scraped pollack roe (from 2 servings) into the bowl with the egg yolks.
Step 4
Whisk the egg yolks and pollack roe together to create a smooth egg yolk and pollack sauce. Set aside.
Step 5
The remaining pollack roe (from 3 servings) will be used as a topping. Cut it into bite-sized pieces and place in a small bowl. Add 1/2 Tbsp of mirin. Mirin helps to reduce any fishy odor and enhances the flavor.
Step 6
Add 1/2 Tbsp of sesame oil to the topping mixture for an extra nutty aroma.
Step 7
Gently mix the seasoned pollack roe. Let it marinate for a bit to allow the flavors to meld.
Step 8
Thinly slice the garlic cloves. This will release plenty of garlic aroma, adding depth to your pasta.
Step 9
Bring a large pot of water to a rolling boil. Add a pinch of salt. Spread the pasta strands out like a fan as you add them to the water, ensuring they don’t clump together.
Step 10
Cook the pasta for 1-2 minutes less than the package instructions suggest (al dente). Drain the pasta in a colander. Reserve about 1/2 cup of the pasta water; it’s useful for adjusting sauce consistency later.
Step 11
Now, let’s create the fragrant garlic oil base. Heat a pan over medium-low heat and add 4 Tbsp of olive oil. Add 1/2 Tbsp of minced garlic and sauté gently.
Step 12
Lightly crush the dried chili peppers (to control spice level) and add them to the pan along with the sliced garlic. Sauté until fragrant, releasing their spicy aroma.
Step 13
Increase the heat to medium. Stir constantly to prevent the garlic from burning, allowing the delicious garlic aroma to infuse the oil. Cook until the garlic turns a beautiful golden color.
Step 14
Add the drained pasta to the pan. Toss gently to coat the pasta strands evenly with the garlic-infused oil. You want the pasta to be coated in the oil.
Step 15
Pour the prepared egg yolk and pollack sauce into the pan. It’s best to keep the heat very low or turn it off briefly at this stage to prevent the egg from scrambling. Stir quickly.
Step 16
Stir-fry quickly over low heat until the egg gently cooks and coats the pasta like a creamy sauce. You can add a tablespoon or two of the reserved pasta water to achieve the desired sauce consistency. Finally, season with a small pinch of salt and pepper. Remember that pollack roe is already salty, so start with minimal seasoning.
Step 17
Using tongs, twirl the pasta into a neat mound on your serving plate. Arrange the marinated pollack roe topping attractively. For an extra touch, sprinkle with shredded Parmesan cheese and parsley flakes, if desired. Enjoy your delicious Myeongran Garlic Pasta!
