Pollack roe pasta has become a bit mainstream in Korea. I mean, combining the classic Korean side dish with Koreans’ favorite thing to eat out and feel bougie? It was mind-blowing when it first started popping up in Korean restaurants. Now, it’s a favorite thing to add when making aglio e olio – an easy way to elevate a basic recipe.
This is my favorite version of the pollack roe pasta. I’ve watched countless youtube videos and read too many Korean blogs of people making this pasta. I was looking for something even more special, but unfortunately I couldn’t find anything. So I took it upon myself to make it into something that can stand completely on its own – not just roe on aglio e olio crutches.
The answer? Adding zucchini, chili pepper and oyster sauce! It’s just so good I don’t even want to bother explaining what it tastes like. Just make it.
Also, when you go to a Korean market to buy roe, there are usually 2 versions – one that is “white” (called white but is actually pink) and one that is red and fermented. Get the white one! The red is usually seasoned and spicy, and we just want the roe by itself.
- Ingredients:
- 200 grams pasta noodles
- 3 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 1 green onion, thinly sliced
- 1 green chili pepper, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon ground black pepper
- 1/2 zucchini, sliced into quarters
- 1/2 Tablespoon oyster sauce
- 2 Tablespoons pollack roe
- 1/2 cup pasta water
- Recipe:
- boil salted water and cook pasta noodles to al dente according to package directions – I used spaghetti
- while the noodles are cooking, add oil to a pan and heat on medium
- add garlic, green onion, and chili pepper – you can use half the chili pepper if you don’t like super spicy food
- stir-fry until fragrant then add red pepper flakes and black pepper
- add the zucchini and oyster sauce and keep stir frying
- after a minute, add the pollack roe and pasta water
- mix everything until the roe is evenly spread into the sauce
- turn off the heat and add the pasta noodles
- stir the noodles vigorously to coat the noodles in sauce
- add more pasta water if necessary to keep it saucy
- (the roe, oyster sauce, and pasta water should be enough to season the pasta without having to add salt, but do season it to your taste if need be)
this is a version with fettuccine I made before!
boil salted water and cook pasta noodles to al dente according to package directions – I used fettuccine
while the noodles are cooking, add oil to a pan and heat on medium
add garlic, green onion, and chili pepper
stir-fry until fragrant then add red pepper flakes and black pepper
add the zucchini and oyster sauce and keep stir frying
after a minute, add the pollack roe and pasta water
mix everything until the roe is evenly spread into the sauce
turn off the heat and add the pasta noodles
stir the noodles vigorously to coat the noodles in sauce
plate and serve~
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