Mentaiko Pasta with Korean Myeongran (Garlic Oil)
Light mentaiko pasta with Korean myeongran in garlic oil. Quick to make with a savory, roe-coated finish and fresh perilla on top.
Ingredients
- 7 oz (200 g) spaghetti
- 2 tbsp (30 ml) extra virgin olive oil plus more
- 1 tbsp (15 ml) perilla oil (deul-gireum) or substitute olive oil
- 3 cloves garlic minced
- 1 small dried chili
crumbled (optional)
- 5⅓ oz (150g) Korean pollock roe (myeongran)
Toppings
- 2 green onion finely chopped
- 3-4 perilla leaves thinly sliced
- 2 tbsp (12 g) ground perilla seeds optional
- grated parmesan cheese optional
Instructions
- Cook the pasta: Bring a pot of salted water to a boil. Cook the spaghetti until just al dente according to package directions. Reserve about ½ cup (120 ml) pasta water before draining.
- Start the sauce toward the end: When the pasta is almost done, heat the olive oil and perilla oil in a large pan over low heat. Add the garlic and dried chili. Let it gently infuse until fragrant. Keep the heat low so the garlic softens without browning.
- Warm the myeongran: Add the myeongran and stir briefly. Cook for about 1–2 minutes, just until it turns slightly lighter in color. Avoid overcooking so it stays soft and delicate.
- Toss with pasta: Add the drained spaghetti to the pan along with a splash of reserved pasta water. Toss gently to coat the noodles evenly. Add more pasta water as needed to loosen the sauce.
- Finish and serve: Transfer to serving plates. Drizzle with a little extra olive oil if desired, then top with green onion, perilla leaves, ground perilla seeds, and parmesan. Serve immediately.
Nutrition
Calories: 328kcal | Carbohydrates: 6g | Protein: 19g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 225mg | Sodium: 1054mg | Potassium: 289mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg