Myeongnan pasta (명란 파스타) is one of the easiest Korean-Japanese fusion dishes you can make at home: hot spaghetti, butter, and salted pollock roe tossed together in about 15 minutes. If you have searched for mentaiko pasta or pollock roe pasta, this is the same idea, made with Korean myeongnan-jeot. Here is a simple recipe, the tips that make it creamy instead of grainy, and which roe to use.
Ingredients for myeongnan pasta (serves 2)
- 200g (about 7 oz) spaghetti or linguine
- 2 tablespoons butter
- 1 clove garlic, minced (optional)
- About 2–3 tablespoons pollock roe (squeezed from a tube, or scraped from 1 small sac)
- 1/4–1/2 cup heavy cream or reserved pasta water
- A few drops of soy sauce (optional)
- To finish: sliced green onion, shredded roasted seaweed (gim), and a little extra roe
Tips for a silky pollock roe pasta
- Don't cook the roe hard. Add the roe off the heat or over very low heat. High heat turns it pale and grainy.
- Use skinless roe for speed. A roe tube is already skinless, so it mixes in instantly. With whole or broken roe, slit the thin skin and scrape out the eggs with a spoon.
- Save pasta water. A few spoonfuls of starchy water help the butter and roe coat every strand.
- Season last. Pollock roe is already salted, so taste before adding any soy sauce or salt.
Pollock roe for pasta at Premium K
Frozen Salted Pollock Roe Tube (110g / 300g)
Skinless pollock roe paste in a squeeze tube — the quickest choice for pasta. The roe content is 91%, made with a 4% salt recipe and aged for 72 hours with Korean rice wine. The label lists milk, soy and wheat, so please check it if you have allergies. See the Pollock Roe Tube (110g).
Salted Broken Pollock Roe (500g)
The same 91% roe content as whole roe; the sacs simply had small scratches on the skin during processing. Since pasta doesn't need a perfect shape, this is a practical pick for frequent cooks. See Salted Broken Pollock Roe.
[Lipsul] Seasoned Salted Pollock Roe (160g)
Alaska pollock roe frozen on board right after catch, mildly salted with a clean, savory flavor. A good size for a couple of pasta nights plus a bowl of rice. See Lipsul Seasoned Pollock Roe.
How to make myeongnan pasta, step by step
- Boil the pasta in lightly salted water until just al dente. Save 1/2 cup of the cooking water before draining.
- Melt the butter in a wide pan over low heat. Add the garlic and warm it gently for 30 seconds without browning.
- Make the sauce. Pour in the cream (or 3–4 tablespoons of pasta water) and bring just to a simmer, then turn off the heat.
- Add the roe. Stir in most of the pollock roe so it loosens into the warm sauce.
- Toss. Add the drained pasta and toss quickly, adding more pasta water if it looks dry. Taste, then add a few drops of soy sauce only if needed.
- Finish with the remaining roe on top, green onion and shredded gim. Serve right away.
Variations: skip the cream for a light butter-and-roe version (the classic Japanese mentaiko spaghetti style), add sautéed mushrooms, or stir in a spoonful of mayonnaise for a richer, creamier sauce.
Storage: pollock roe ships frozen. Keep it frozen, and once thawed keep it refrigerated as the label says. Always use a clean, dry spoon.
Where to buy pollock roe in the U.S.
Premium K ships Korean groceries across the U.S. from Los Angeles:
- LA Koreatown: free same-day delivery on orders of $49 or more
- California: free shipping on orders of $99 or more
- Mainland U.S.: free shipping on orders of $149 or more
- Refrigerated and frozen items, including pollock roe, ship every Monday and Tuesday (PT). Shelf-stable items ship right after you order.
You can also shop in person at our store: 3506 W. 8th Street, Los Angeles, CA 90005 (Mon–Sat, 10 AM–6:30 PM).
Related: What Is Jeotgal? A Guide to Korean Salted Seafood
FAQ
Is myeongnan pasta the same as mentaiko pasta?
Very close. Both use salted pollock roe. "Mentaiko" is the Japanese word and usually means a spicy-seasoned roe, while Korean myeongnan-jeot can be plain salted or seasoned. The cooking method is the same.
Do you cook pollock roe for pasta?
Only lightly. Most recipes stir the roe into the sauce off the heat so it stays soft and creamy and keeps its color.
Can I make pollock roe pasta without cream?
Yes. Use butter and a few spoonfuls of pasta water instead. It is lighter and closer to the Japanese butter-mentaiko style.
How much pollock roe do I need for one serving?
Around 1–1.5 tablespoons per person is a good start. Taste and add more, since the roe is also the main seasoning.