Spicy Myeongran (Pollock Roe) Oil Pasta
Guaranteed Success: A Delicious Myeongran Oil Pasta Recipe
One of my husband’s favorite dishes is Aglio e Olio! By adding just pollock roe to this classic pasta, the umami flavor truly comes alive. I’m sharing how to make this incredibly flavorful Myeongran Oil Pasta with simple ingredients. The combination of spicy chilies, aromatic garlic, and popping pollock roe is simply divine. Elevate your dinner tonight with this special pasta!
Ingredients- 10 cloves garlic (7 sliced thinly, 3 minced)
- 2 Tbsp Myeongran (pollock roe, membrane removed)
- 1 Cheongyang pepper (seeds removed, finely chopped)
- 2 Bird’s eye chilies (seeds removed, finely chopped)
- 10 slices pickled jalapeños (finely chopped)
- Generous amount of olive oil
- 2 servings spaghetti (approx. 200g)
- 5-7 large shrimp (peeled, deveined)
Cooking Instructions
Step 1
Let’s prepare the ingredients for a delicious Myeongran Oil Pasta. Take 7 of the 10 garlic cloves and slice them thinly. Mince the remaining 3 cloves. Finely chop the Cheongyang pepper and bird’s eye chilies after removing the seeds for a nice kick. Chop the pickled jalapeño slices similarly. Carefully remove the membrane from the pollock roe using the back of a knife, and measure out about 2 tablespoons of the roe. For the shrimp, if using frozen, thaw them, peel, and devein by making a shallow cut along the back. This ensures a cleaner taste.
Step 2
While the pasta cooks, you can prepare the other ingredients. Bring a large pot of water to a rolling boil. Add 1 tablespoon of coarse salt to the boiling water. Add the spaghetti and cook according to package directions, aiming for about 9-10 minutes for al dente. Importantly, reserve about 1 cup (200ml) of the starchy pasta water before draining. This water is essential for creating a silky sauce later.
Step 3
Heat a large pan or wok over medium-low heat and add a generous amount of olive oil. Add the thinly sliced garlic and gently sauté it. The goal here is to infuse the oil with the garlic’s aroma without burning it. Cook slowly, like you’re frying the garlic, until it becomes fragrant and lightly golden.
Step 4
Continue to cook the garlic until it turns a beautiful golden brown and releases its rich aroma. Be careful not to let it burn, as burnt garlic can impart a bitter taste. This slow frying process is key to building a deep garlic flavor base for the pasta.
Step 5
Once the garlic is golden and aromatic, add the chopped chilies (Cheongyang, bird’s eye, and jalapeño) to the pan. Sauté for about 30 seconds until fragrant. Then, add the prepared shrimp and season with about 1/2 teaspoon each of salt and pepper. Stir-fry until the shrimp turn pink and are cooked through. If you like extra heat, you can add some crushed chili flakes (peperoncino) here.
Step 6
Now, add the prepared pollock roe to the pan. Gently toss it with the other ingredients. Cook the roe only briefly, just until it changes color slightly. Overcooking can make the roe dry and tough, so a quick stir is all that’s needed to incorporate its savory flavor into the oil.
Step 7
Pour about 2 ladles (approx. 100-150ml) of the reserved pasta water into the pan. Stir and swirl the pan to emulsify the oil and pasta water, creating a light, cohesive sauce. Continue to cook and stir until the sauce slightly thickens and coats the ingredients beautifully. This step is crucial for a non-greasy, flavorful sauce.
Step 8
Add the cooked spaghetti directly to the pan with the sauce. Toss everything together thoroughly, ensuring the pasta is well-coated with the flavorful oil and ingredients. Transfer the pasta to serving plates. For an extra touch of flavor and presentation, sprinkle some grated Parmesan cheese over the top.
Step 9
And there you have it – a foolproof and incredibly delicious Spicy Myeongran Oil Pasta! Enjoy the wonderful harmony of fragrant garlic, zesty chilies, and the delightful pop of pollock roe. Buon appetito!
