Myeongran Pasta

5 from 1 vote

Course: Easy

Servings:

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.

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!