Hello! Today is my 12th blog! Last blog, I decided what to cook, and today I will introduce ingredients of Pollock roe Scallion Oil Pasta!

 

Pollock roe Scallion Oil Pasta require:

300g of Spaghettini

1 Scallion

4 Pepe roccino

120g of Pollock roe

3 Korean spicy pepper

3 big spoons of Chopped garlic

1 chicken stock

 

When you look at the ingredient list, you might notice that I wrote spaghettini, not spaghetti. You might think that this is a typo, but it’s not! It’s really spaghettini!

 

Spaghetti is the best known and widely used pasta, traditionally accompanied by tomato sauce and meat sauce, and Spaghettini is a little thinner than spaghetti and often eaten with soft sauce!

 

In addition to spaghetti, there are many types of noodles:

Spaghetti (more than 2 millimeters),

Spaghettini (about 1.6 millimeters),

Phenderini (1.3 to 1.5 millimeters),

Vermicelli (less than 1.2 millimeters)

You might think it's a bit complicated, but it is easy to say that it's like dividing noodles into somen (소면) noodles and udon noodles!

 

By ‘chicken stock’, I mean the brew created from meat, fish, and vegetables. Easily said, it’s a Western artificial food flavoring.

 

Also, ‘chicken stock’ is used quite frequently as a foundation for spaghetti. Normally, it’s used in not only spaghetti, but also a lot of Western and Chinese dishes.

 

Have you guys heard of ‘Ggoggo-Noodles’ (꼬꼬면) ramen? You cannot find this ramen easily today, it once was very popular in Korea. This ramen is either really hated or loved, but it was so popular that people once said, “it’s either Shinramyeon (신라면)or Ggoggomyeon (꼬꼬면)”. However, after doing some research, I realized that it also used ‘chicken stock’.

 

This is the dish I really expected, and I'll come back with the dish on my next blog!