Silky Roe Oil Pasta with Chewy Noodles
Silky Roe Oil Pasta with Chewy Noodles
Delicious Myeongran (Pollock Roe) Oil Pasta Made with Low-Salt White Roe
To celebrate Chuseok, I finally purchased the premium, slightly imperfect, low-salt white myeongran (pollock roe) that I’d been eyeing for ages, thanks to a 5,000 won voucher! This is the very first dish I’m making with it! Get ready for a delightful pasta experience where the rich, salty flavor of the roe, fragrant garlic, fresh scallions, and a hint of spicy chili come together perfectly.
Pasta Ingredients- 100g low-salt white myeongran (roe only)
- Minced garlic, to your liking
- Sliced garlic, to your liking
- 1/2 scallion, thinly sliced
- 3 Tbsp olive oil
- Spaghetti for 2 servings
- Water for boiling pasta
- 2 Korean red chilies (tteangcho), thinly sliced
Seasoning- Soy sauce, a splash (adjust to taste)
- Salt (add if needed, to taste)
- Soy sauce, a splash (adjust to taste)
- Salt (add if needed, to taste)
Cooking Instructions
Step 1
Bring a large pot of water to a boil for the spaghetti. Add 1 tablespoon of olive oil to the boiling water and then add the spaghetti. Cook according to package directions, but aim for 1-2 minutes less than al dente. Reserve about 1 cup of the pasta water before draining.
Step 2
While the pasta is cooking, prepare the myeongran. Carefully slice open the membrane of the roe and use a spoon to scoop out the small eggs into a bowl. It’s important to only use the roe and discard the membrane for a smoother texture.
Step 3
This is the separated myeongran. (At this point, drain the cooked spaghetti.)
Step 4
Heat the remaining 2 tablespoons of olive oil in a pan over medium-low heat. Add the sliced scallions, sliced garlic, and sliced chili peppers. Sauté gently until fragrant, being careful not to burn the garlic. This step infuses the oil with aromatic flavors.
Step 5
Once the aromatics are fragrant, add the prepared myeongran to the pan. Gently break apart the roe with a chopstick or spatula as it cooks. Cook until it’s just done, transforming into a delicate, slightly creamy texture.
Step 6
When the myeongran is almost cooked, transfer the drained spaghetti directly into the pan. (If your pan is small, it’s best to switch to a larger one at this stage.) Gently toss the pasta with the myeongran mixture to coat the noodles.
Step 7
To help the sauce emulsify and coat the pasta beautifully, add about 2 ladles of the reserved pasta water to the pan. Stir and cook over medium-low heat, allowing the sauce to thicken and cling to the noodles, creating a wonderfully glossy finish. (Tip: Starting with a larger pan can save you the step of transferring.)
Step 8
Everything is beautifully combined and the sauce has coated the pasta perfectly! Transfer the delicious Myeongran Oil Pasta to a warm serving plate and enjoy this delightful dish, savoring the pop of the roe and the rich, savory oil.
