The title of this dish is a mouthful but so delicious; that I feel a bit compelled to share this recipe that my lovely boyfriend made for me. Myeongran-jeot (명란젓) is salt fermented pollock roe and is one of many fermented food products used in Korean cuisine. Paired up with spaghetti and you’ve got a brilliant fusion dish that combines the best of both Eastern and Western cuisine in one bowl. Enjoy!
Recipe for Myeongran-Jeot & Seaweed Pasta
3 cloves of garlic- peeled & sliced
100g Myeongran Jeot (Pollock roe)
100ml Olive oil
5 Dried seaweed sheets (or 100g shredded seaweed)
- Boil the spaghetti according to packet instructions in salted water. Once cooked, drain and set aside in a bowl with some oil to help stop the pasta from sticking.
- Meanwhile cut the roe sac in half, squeeze out and discard membrane.
- In a bowl, add the dried seaweed sheets and pour boiling water over. Make sure to drain any excess water. Doing this process will make the seaweed more manageable to combine with the pasta.
- In a medium sized frying pan, add the sliced garlic cloves, 100ml olive oil ( or enough to coat the pasta) and fry for a few minutes. Add the roe to the pan along with black pepper to taste. Be careful to not over cook the garlic.
- Add the cooked pasta and seaweed to the frying pan, mix until thoroughly coated.
- Decorate dish with some shredded seaweed and eat up!