Salty Pollack Roe & Creamy Avocado Pasta: A Perfect Harmony
Myeongran Avocado Pasta Recipe
Avocado is often cheaper when bought in larger quantities, leading to having too many ripen at once. While it’s great when they ripen sequentially, it can feel rushed when several ripen together. This is where this recipe shines! Using some of that abundant avocado in a dish is a fantastic idea. The combination of savory pollack roe (myeongran) and creamy avocado is truly delightful. Trust me and give this recipe a try – it’s surprisingly easy and incredibly delicious!^^
Ingredients
- Pasta (for 2 servings)
- White pollack roe (myeongranjeot) 35g (approx. 1-2 pieces)
- Carrot 1
- Garlic 5 cloves
- Avocado 1/2
- Olive oil 30g (about 2 Tbsp)
- Soy sauce 1 Tbsp
- Black pepper, a pinch
Cooking Instructions
Step 1
First, thinly slice the garlic cloves. This preparation method allows the garlic to release its fragrant aroma beautifully when sautéed in oil, adding a wonderful depth of flavor to your pasta.
Step 2
Wash and peel the carrot, then julienne it finely using a mandoline or a knife. These julienned carrots will add a delightful crisp texture and vibrant color to the finished pasta dish.
Step 3
Carefully remove the membrane from the white pollack roe (myeongranjeot). This ensures a pleasant texture and allows the roe’s savory flavor to meld seamlessly into the sauce. Set aside the prepared roe.
Step 4
Cut the ripe avocado in half, remove the pit, and peel it. Then, slice the avocado into pieces that are easy to eat. The creamy avocado will contribute a luscious, smooth texture to your pasta.
Step 5
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and cook the pasta for about 8 minutes, or until it reaches ‘al dente’ (firm to the bite). It’s recommended to cook it slightly less than the package instructions. Reserve about 1 cup of the starchy pasta water before draining – this will be useful later for adjusting the sauce consistency.
Step 6
Heat 2 tablespoons of olive oil in a preheated pan over medium heat. Add the sliced garlic and sauté until fragrant, then add the julienned carrots and cook for a minute or two. Next, add the prepared pollack roe and gently break it apart with your spatula as you sauté it with the vegetables. Be careful not to overcook the roe, as it can become dry.
Step 7
Add the drained al dente pasta directly into the pan with the sautéed ingredients. Pour in a little of the reserved pasta water and toss everything together to combine. Continue to stir-fry, adding more pasta water as needed, until the sauce coats the pasta beautifully and the ingredients are well integrated.
Step 8
Taste the pasta and adjust the seasoning as needed. If you’d like it a bit saltier, stir in 1 tablespoon of soy sauce. Remember that the pollack roe itself is quite salty, so season cautiously.
Step 9
Transfer the finished pasta to a serving plate. Arrange the sliced avocado pieces attractively on top and finish with a light dusting of freshly ground black pepper. Your delicious Myeongran Avocado Pasta is now ready to be enjoyed!
