Silky Myeongran (Pollock Roe) Pasta
Silky Myeongran (Pollock Roe) Pasta
[How to Make Myeongran Pasta] A Delicious and Clean Spaghetti Dish for Your Weekend Brunch
A clean and delightful spaghetti dish perfect for weekend brunches or any meal! This Myeongran Pasta offers a sophisticated taste with the rich flavor of pollack roe, all made with simple ingredients.
Ingredients (for 1 serving)- Spaghetti pasta, 1 serving
- Coarse salt, 1/2 Tbsp (for boiling pasta)
- Minced garlic, 1.5 Tbsp
- Seasoned pollack roe (Myeongran), 200g
- Dried chili flakes (or small dried chilies), 5 pieces
- Young spinach (Seomcho), 8 leaves (or regular spinach, arugula)
- Olive oil, generously
Other- Pasta cooking water (Myeonsu), 2/3 cup (approx. 130ml)
- Pasta cooking water (Myeonsu), 2/3 cup (approx. 130ml)
Cooking Instructions
Step 1
Prepare all the ingredients for your Myeongran Pasta. Wash the young spinach thoroughly and pat the pollack roe dry with paper towels.
Step 2
How to easily extract pollack roe: Make a long incision lengthwise along the pollack roe. Then, use the back of a spoon to scrape the roe out from the membrane. This method helps to cleanly separate the delicious roe from the sac.
Step 3
In a large pot of boiling water, add 1/2 Tbsp of coarse salt and the spaghetti pasta. Cook for about 7-8 minutes, or 1-2 minutes less than the package instructions, until al dente. (Tip: Before draining the pasta, reserve about 2/3 cup of the starchy pasta water. This water is crucial for creating a silky sauce and adjusting its consistency.)
Step 4
While the pasta is cooking, heat a generous amount of olive oil in a pan over medium-low heat. Add 1.5 Tbsp of minced garlic and sauté until fragrant, being careful not to burn it. You want to infuse the oil with a lovely garlic aroma. (Tip: Starting this step about 5-6 minutes into the pasta cooking time allows you to have the sauce ready immediately after draining the pasta, saving you precious time.)
Step 5
Once the garlic is fragrant, add 5 crushed dried chili flakes (or small dried chilies) and sauté for about 1 minute over medium heat. This will add a subtle spicy kick and depth to the pasta. Adjust the amount to your preference.
Step 6
Add the extracted pollack roe to the pan and sauté for 1-2 minutes over medium heat. Cook just until warmed through; overcooking can make the roe dry and crumbly. Gently stir to keep the roe grains separate.
Step 7
Add the drained spaghetti and the reserved 2/3 cup of pasta water to the pan. Toss everything together over medium heat for about 2 minutes, allowing the starchy pasta water to emulsify with the oil and roe, creating a luscious sauce that coats the noodles.
Step 8
Finally, add the 8 leaves of young spinach (or your chosen greens) and toss quickly just until they begin to wilt. You want to maintain a slight crispness in the greens. (Tip: If young spinach isn’t available, baby spinach or arugula make excellent substitutes. Ensure the greens are not overcooked.)
Step 9
Transfer the Myeongran Pasta to a serving plate. Arrange it attractively, showcasing the vibrant colors of the pollack roe and the fresh greens.
Step 10
For an extra touch of flavor, sprinkle with grated Parmesan cheese. Enjoy your delicious homemade Myeongran Pasta!
