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Myeongran Pasta
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5 from 1 vote

Myeongran Pasta

Course: Easy
Servings: 1


  • 1 piece of Myeongran (Pollock Roe)
  • 6-8 cloves of Garlic
  • 1 Thai Chili
  • 1 serving size of Spaghetti
  • 2.5 cups of Water
  • 1 teaspoon of Kosher Salt
  • Few squeezes of Lemon
  • Few shakes of Black Pepper

Toppings (Optional but recommended)

  • ½ piece of Myeongran (Pollock Roe)
  • Few shakes of Seaweed Flakes
  • Few shakes of Parmesean Cheese (Parmigiano-Reggiano)


Prep Myeongran

  • Thaw your myeongran until it becomes soft. Then use a knife and cut the sac down the middle. Use a spoon to scrape out the roe.
  • Chop 6-8 cloves of garlic into thin slices. 
  • Then, chop your dried thai chili pepper into small pieces - don't throw away the seeds. We'll use those too.

Cook Pasta

  • Put frying pan on a medium-low heat. Put some olive oil in. Mix it around.
  • Once oil is hot, place garlic slices in. Add-in the chili pepper pieces as well. Cook both until the edges of the garlic pieces start to brown.
  • Then pour in 2 cups of water. (Pour the water in quickly so the oil doesn't splatter too much). Increase the heat to a medium-high. Then add in your spaghetti noodles.
  • Next, add in the roe. Use your chopstick or other utensil to thoroughly stir the roe into the water - so it doesn't clump-up into big pieces.
  • Next, add 1 teaspoon of kosher salt (not dining salt!). Don't forget this step or your noodles will taste bland.
  • Now, let it cook and reduce for 10-15 minutes - or until the broth reduces into a small amount.
  • When the broth reduces to a small amount, give the noodle a taste. You'll notice that it's still undercooked. Place in some more water (½ cup). This should be just the right amount! Once again, let it reduce until most of the broth dissipates and the leftover sauce starts to turn creamy.
  • Give a quick taste of the sauce and add more salt or black pepper - if necessary.
  • If it tastes good, turn the heat off. Place-in a few squeezes of lemon - which will give it a nice lift! Then a few cracks of black pepper. Give it one final stir. 
  • Now, plate it into a beautiful bowl. Garnish with roe, seaweed flakes and Parmesan cheese. Bon Appetit!