Perilla Oil Pasta with Soy Sauce: A Deliciously Korean Fusion
Perilla Oil Pasta with Soy Sauce: A Deliciously Korean Fusion
A Unique Pasta Recipe Featuring Korean Soy Sauce and Perilla Oil
Tired of the same old pasta? Let’s break the mold! This recipe transforms humble pasta noodles into an exciting Korean-inspired fusion dish. We’ll combine the nutty aroma of perilla oil with the savory depth of Korean soy sauce, complemented by pan-fried tofu and fragrant shiitake mushrooms. Who says pasta has to be strictly Western? This dish embraces creativity and our local palate. The tofu, crisped to golden perfection in perilla oil, adds a delightful nutty flavor, while the shiitake mushrooms bring a wonderful texture and earthy taste. It’s a testament to the joy of adapting and innovating in the kitchen, making familiar ingredients feel new and exciting. Perfect for a satisfying meal on a warm day, this recipe is a celebration of culinary freedom!
Main Ingredients- 100g Pasta (spaghetti or linguine recommended)
- 4 Shiitake Mushrooms
- 4 cloves Garlic
- 1 stalk Green Onion
- 1/4 Onion
- 1/2 block Firm Tofu
- 1 Egg Yolk
- 1 Tbsp Perilla Oil (for pan-frying)
- 4 Tbsp Olive Oil (for pan-frying)
Pasta Cooking- 1L Water
- 10g Salt
- 1 ladle Pasta Water (approx. 150ml) reserved
Sauce Seasoning- 2.5 Tbsp Korean Soy Sauce (Guk-ganjang)
- 1 Tbsp Perilla Oil (for finishing)
- Pinch of Black Pepper
Garnish- Chopped Scallions (green parts)
- Finely Chopped Red Chili (optional)
- Toasted Sesame Seeds
- 1L Water
- 10g Salt
- 1 ladle Pasta Water (approx. 150ml) reserved
Sauce Seasoning- 2.5 Tbsp Korean Soy Sauce (Guk-ganjang)
- 1 Tbsp Perilla Oil (for finishing)
- Pinch of Black Pepper
Garnish- Chopped Scallions (green parts)
- Finely Chopped Red Chili (optional)
- Toasted Sesame Seeds
- Chopped Scallions (green parts)
- Finely Chopped Red Chili (optional)
- Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare all your ingredients. Cut the tofu into approximately 1.5cm thick cubes.
Step 2
Clean the shiitake mushrooms, remove the stems, and slice the caps about 0.5cm thick. Thinly slice the onion. Slice the garlic cloves thinly. Chop the green onion into small, bite-sized pieces.
Step 3
Heat 4 tablespoons of olive oil in a deep pan or wok over medium-low heat. Add the sliced garlic, chopped green onion, and sliced onion. Sauté gently for 1-2 minutes until fragrant, taking care not to burn them.
Step 4
Once the aromatics are fragrant, add the sliced shiitake mushrooms to the pan. Increase the heat to medium and stir-fry for about 1 minute. Add the cooked pasta and one ladle of the reserved pasta water, along with 2.5 tablespoons of Korean soy sauce. Quickly toss everything together to emulsify the sauce, ensuring it coats the pasta evenly. Finish by sprinkling in a pinch of black pepper and drizzling in 1 tablespoon of perilla oil for a beautiful sheen.
Step 5
Finely chop the green parts of the scallions for garnish. If using, finely chop the red chili (seeds removed). Have your toasted sesame seeds ready.
Step 6
In a separate pan, lightly coat with perilla oil and pan-fry the tofu cubes until golden brown and slightly crispy on all sides. Plate the finished pasta. Top with the golden-brown tofu, the egg yolk, chopped scallions, chopped red chili (if using), and a sprinkle of toasted sesame seeds.
Step 7
To enjoy, gently mix the egg yolk into the pasta and tofu. The Korean soy sauce provides a good base salinity, but you can adjust the seasoning with a little more salt or soy sauce to your preference.
