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An oil-based pasta made with garlic, onion, shrimp, and pollock roe (eggs) sautéed in olive oil.
Boil pasta in 1L of water with a pinch of salt for 7-8 minutes (remove slightly early).
Add oil to a pan and stir-fry minced garlic, half an onion (sliced), and shrimp together.
Once the pasta is cooked, add some pasta water to the pan and stir-fry together.
When the shrimp is fully cooked and the pasta is nice and chewy, quickly mix in a spoonful of pollock roe (be quick to avoid burning).
If it starts to burn, add a little pasta water at a time to prevent burning. When finished, plate the pasta.
Separate the egg yolk and place it on top, finely cut 2-3 sheets of roasted seaweed and sprinkle over. Drizzle half a spoon of sesame oil to finish.
