명란대첩 │ 나에게는 아직 12개의 명란이 남아 있쥬~ 부럽쥬?
550.6 هزار بار بازدید -
2 سال پیش
-
#PaikJongWon
#PaikJongWon #MyeongnanPasta #MyeongnanRecipes
How do you usually have your myeongnan?
Don't tell me you still have it with just rice!
Of course, it tastes great with just rice and sesame oil
but here's a way to level up your game!
Myeongnan creamy pasta is super simple.
The key is to maintain the shape of the myeongnan!
What do you think? Pretty fancy, right?
Enjoy this delicious home-cooked
version of myeongnan creamy pasta!
[ Myeongnan Creamy Pasta ]
[ Ingredients ]
*For boiling the noodles
about 5 and 1/2 cups (1L) filtered water
100g spaghetti
about 2 tbsp (12g) olive oil
some (2g) flavored salt
*Myeongnan creamy pasta
1 cup (180g) fresh cream
about 2 (64g) myeongnan-jeot
about 1/4 (60g) onion
4 (20g) whole cloves of garlic
2 tbsp (14g) cooking oil
some flavored salt
some myeongnan-jeot (for garnish)
some grated parmesan cheese
some scallions
some ground black pepper
[ Directions ]
*For boiling the noodles
1. In a pot, add filtered water, flavored salt, and olive oil and bring to a boil over high heat.
2. Once the water comes to a boil, add the spaghetti and cook for about 6 minutes. Then, turn off the heat and leave the noodles in the water.
If you want to scoop out the noodles immediately, adjust the cooking time accordingly.
*Myeongnan creamy pasta
1. Remove the garlic stems and roughly chop up the garlic. Julienne the onion into pieces 0.3cm thick.
2. Chop the myeongnan-jeot into pieces 1cm thick.
You can also cut them up with scissors and add them straight into the frying pan.
3. Coat a frying pan with cooking oil and stir-fry the garlic.
4. Once the garlic starts turning golden, add the onion and continue stir-frying.
5. Once the onion and garlic turn golden brown, add the myeongnan-jeot and continue stir-frying. Be careful so the myeongnan-jeot doesn't break apart.
6. Mix the fresh cream in. Then, scoop out the noodles into the frying pan and continue stir-frying. Season with flavored salt.
You can opt to scoop out the roe from the myeongnan-jeot and mix them into the sauce.
7. Once the sauce thickens, turn off the heat. Using chopsticks, roll up the noodles and place neatly on the plate. Pour the chunks and sauce over the noodles.
8. Chop the scallion into pieces 0.3cm thick and sprinkle over the spaghetti.
9. Finely chop the myeongnan-jeot for garnish and add grated parmesan cheese and parsley flakes for the finishing touch.
You can use parsley flakes instead of scallions.
How do you usually have your myeongnan?
Don't tell me you still have it with just rice!
Of course, it tastes great with just rice and sesame oil
but here's a way to level up your game!
Myeongnan creamy pasta is super simple.
The key is to maintain the shape of the myeongnan!
What do you think? Pretty fancy, right?
Enjoy this delicious home-cooked
version of myeongnan creamy pasta!
[ Myeongnan Creamy Pasta ]
[ Ingredients ]
*For boiling the noodles
about 5 and 1/2 cups (1L) filtered water
100g spaghetti
about 2 tbsp (12g) olive oil
some (2g) flavored salt
*Myeongnan creamy pasta
1 cup (180g) fresh cream
about 2 (64g) myeongnan-jeot
about 1/4 (60g) onion
4 (20g) whole cloves of garlic
2 tbsp (14g) cooking oil
some flavored salt
some myeongnan-jeot (for garnish)
some grated parmesan cheese
some scallions
some ground black pepper
[ Directions ]
*For boiling the noodles
1. In a pot, add filtered water, flavored salt, and olive oil and bring to a boil over high heat.
2. Once the water comes to a boil, add the spaghetti and cook for about 6 minutes. Then, turn off the heat and leave the noodles in the water.
If you want to scoop out the noodles immediately, adjust the cooking time accordingly.
*Myeongnan creamy pasta
1. Remove the garlic stems and roughly chop up the garlic. Julienne the onion into pieces 0.3cm thick.
2. Chop the myeongnan-jeot into pieces 1cm thick.
You can also cut them up with scissors and add them straight into the frying pan.
3. Coat a frying pan with cooking oil and stir-fry the garlic.
4. Once the garlic starts turning golden, add the onion and continue stir-frying.
5. Once the onion and garlic turn golden brown, add the myeongnan-jeot and continue stir-frying. Be careful so the myeongnan-jeot doesn't break apart.
6. Mix the fresh cream in. Then, scoop out the noodles into the frying pan and continue stir-frying. Season with flavored salt.
You can opt to scoop out the roe from the myeongnan-jeot and mix them into the sauce.
7. Once the sauce thickens, turn off the heat. Using chopsticks, roll up the noodles and place neatly on the plate. Pour the chunks and sauce over the noodles.
8. Chop the scallion into pieces 0.3cm thick and sprinkle over the spaghetti.
9. Finely chop the myeongnan-jeot for garnish and add grated parmesan cheese and parsley flakes for the finishing touch.
You can use parsley flakes instead of scallions.
2 سال پیش
در تاریخ 1401/04/28 منتشر شده
است.
550,639
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