Kang Leo's Super Simple Eorhan Pasta

Name: Kang Leo's Super Simple Eorhan Pasta
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Linguine 2 servings; Generous amount of olive oil; A pinch of salt; Eorhan (Bottarga) to taste; 1/2 onion; Small amount of panettone; 1–2 peperoncino

Chef Kang Leo's ultra-simple eorhan pasta that perfectly embeds the eorhan into the noodles without needing to grate it—just freeze it first, then gently crush it with a rolling pin for an ideal texture.

15 min Difficulty Easy Noodles & bunsik

Main ingredients

Linguine Olive oil Eorhan Onion Panettone Peperoncino

Ingredients needed

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Linguine Olive oil Eorhan Onion Panettone Peperoncino

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Recipe

Freeze the eorhan beforehand so it becomes crumbly rather than hard. Place it in a clean plastic bag and gently crush it with a heavy tool until finely broken down. Reserve some pieces for garnish by slicing them thinly.
Bring water to a boil and add olive oil and salt. Cook linguine for about 10 minutes until al dente.
Finely mince the onion and panettone as if preparing a fine paste.
Heat a cold pan with olive oil, then add the minced onion, panettone, and peperoncino. Sauté over low heat slowly to develop sweetness and depth of flavor.
Add a small amount of the crushed eorhan to the pan and lightly stir-fry before adding the cooked linguine and pasta water.
Reduce heat to very low and gradually add more olive oil while continuously tossing the pasta, allowing the sauce to emulsify and coat the noodles like a thick, sticky zhongjiaomian (zhongjiao-style sauce).
When the sauce is moist yet thick and fully absorbed into the noodles, transfer to a serving plate and top with the sliced eorhan for finishing.

Freeze eorhan, then crush it with a bag and roll it; slice some for garnish.
Cook linguine in salted boiling water until al dente.
Sauté minced onion, panettone, and peperoncino over low heat.
Add crushed eorhan, cooked pasta, and pasta water to the pan; toss thoroughly until the mixture adheres well to the noodles.
Once thickened, serve on a plate and top with sliced eorhan to finish.

Cooking tips

If you don’t have a grater, freezing the eorhan first and then crushing it with a rolling pin yields evenly sized particles that adhere much better to the noodles and make cooking easier.
Never cook eorhan pasta over high heat—this dish must be prepared over low heat or residual warmth, constantly tossing the pasta, oil, and eorhan together until they become sticky and cohesive.
The deep umami from the aged eorhan is so intense that adding cheese is unnecessary; skipping it allows you to fully enjoy the pure, authentic flavor of the eorhan itself.

Recommended for

Those who want to enjoy a restaurant-quality, deep and velvety pasta at home.
Home cooks who find eorhan preparation difficult or lack a dedicated grater and are looking for a convenient homemade method.

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