Myeongran (Cod Roe) and Potato Cream Udon: A Harmony of Creamy Richness and Savory Roe
Myeongran (Cod Roe) and Potato Cream Udon: A Harmony of Creamy Richness and Savory Roe
Pyeonstaurant Jang Min-ho’s Recipe: A One-Bowl Myeongran and Potato Cream Udon Meal
Introducing a special udon recipe where the richness of potato cream sauce meets the savory delight of myeongran (salted cod roe). This is a satisfying one-bowl meal that’s surprisingly easy to make but offers a luxurious flavor.
Ingredients- 1 serving Udon noodles
- 1 large potato
- 1 strand Myeongran (salted cod roe)
- 1 Cheongyang chili pepper (optional)
- 200ml Heavy cream
- 1 Tbsp Sugar
- 1/3 Tbsp Salt
- Pinch of black pepper
- Shredded seaweed (garnish)
Cooking Instructions
Step 1
Prepare one large potato by washing it thoroughly. Cut it into bite-sized pieces, about 2-3 cm. Place the potato pieces in a pot of boiling water and cook for approximately 10 minutes, or until completely tender. Drain the cooked potatoes and, while they are still warm, mash them smoothly using a fork or a potato masher. Ensure there are no lumps for a silky smooth texture.
Step 2
Return the mashed potato to the pot. Pour in 200ml of fresh heavy cream. Begin to cook over low heat, stirring gently to combine the potato and cream.
Step 3
Now, let’s add flavor to the cream sauce. Stir in 1 tablespoon of sugar, 1/3 tablespoon of salt, and a generous amount of freshly ground black pepper. Continue to cook over low heat, stirring constantly, until the sauce thickens to a creamy consistency. If the sauce becomes too thick, add a little more heavy cream, spoonful by spoonful, until you reach your desired consistency. Be careful not to let it burn.
Step 4
Once the sauce has reached your desired creamy texture, turn off the heat. Prepare the myeongran by carefully removing the outer membrane from one strand. Gently extract the roe and add it to the cream sauce. Stir well to incorporate the roe into the sauce. The savory brininess of the myeongran will create a wonderfully complex flavor profile with the cream. Feel free to adjust the amount of myeongran to your preference.
Step 5
While the sauce is simmering, bring a separate pot of water to a boil for the udon noodles. Add 1 serving of udon noodles and cook according to the package instructions, typically for about 2 minutes, ensuring they don’t overcook. Drain the cooked udon noodles thoroughly and place them in a serving bowl. Generously ladle the prepared flavorful myeongran and potato cream sauce over the noodles.
Step 6
Finally, it’s time for the finishing touches. Finely mince one Cheongyang chili pepper and sprinkle it over the udon for a hint of spicy freshness that cuts through the richness. For an enhanced presentation and flavor, you can also add a few extra pieces of myeongran on top. A final sprinkle of shredded seaweed (gim) will further enhance the overall aroma and taste. Your delicious Myeongran and Potato Cream Udon is now complete!
