Now We Are Breaking Up Myeongnan Pasta (명란파스타)
Why this food?
Myeongnan pasta is Korea's answer to mentaiko spaghetti — buttery, umami-rich spaghetti coated in spicy pollock roe that's become iconic in Seoul's fusion dining scene. Now We Are Breaking Up showcases this dish as the go-to meal for fashionable characters unwinding after intense workdays. It's creamy, spicy, and infinitely more elegant than it looks.
🇰🇷 K-Culture Tip
Mentaiko (pollock roe) fusion dishes exploded in Korean restaurants around 2015, inspired by Japanese izakayas. Korean versions dial up the spice and butter — reflecting Korea's fearless approach to global cuisines. This dish represents the 'meal flex' culture where young professionals in Seoul post their upscale casual dining moments on Instagram.
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Substitute Ingredients
All available at Walmart
| Original | Substitute |
|---|---|
Pollock roe (mentaiko) 명란 | Canned or jarred cod roe (mentaiko-style) Sea Best or Trident Seafoods Look for jarred pollock or cod roe in the Asian section. If unavailable, substitute with quality jarred salmon roe, but reduce quantity to 3 oz as it's stronger. Shop at Walmart |
Unsalted butter 버터 | Land O'Lakes Unsalted Butter Land O'Lakes Use unsalted butter so you can control the salt level. This is crucial for balancing the salty roe. Shop at Walmart |
Spaghetti pasta 스파게티 | Great Value Spaghetti (or Barilla) Great Value or Barilla Choose thin spaghetti or vermicelli for the most authentic texture. Fresh pasta is even better if available in your Walmart. Shop at Walmart |
🛒 Can't find it at Walmart? Try a Korean grocery store
Your Shopping List
Walmart edition
- 4 oz (1 small jar) Canned or jarred cod roe (mentaiko-style)
- 4 tablespoons (1/2 stick) Land O'Lakes Unsalted Butter
- 8 oz (one standard box) Great Value Spaghetti (or Barilla)
Instructions
- 1
Step 1: Bring a large pot of salted water to boil and cook spaghetti until al dente (about 9-10 minutes). Reserve 1 cup of pasta water before draining.
- 2
Step 2: While pasta cooks, melt 4 tablespoons butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 3
Step 3: Reduce heat to low and gently stir in the pollock roe mixture, breaking it apart with a wooden spoon. Do not cook at high heat or the roe will become grainy. Mix in gochugaru (red chili flakes) and salt to taste.
- 4
Step 4: Add the drained spaghetti directly to the skillet with the roe mixture. Toss constantly for 2-3 minutes, adding pasta water a little at a time to create a silky sauce that coats each strand.
- 5
Step 5: Transfer to serving bowls immediately. Top with toasted panko, chopped nori strips, and a squeeze of fresh lemon juice. Serve hot while the butter is still creamy.
