Savory Beef Perilla Oil Pasta
Savory Beef Perilla Oil Pasta
How to Make Delicious Beef Perilla Oil Pasta with Plenty of Garlic
Perilla oil, though polarizing due to its strong aroma, is a plant-based oil rich in omega-3 fatty acids and known for its cholesterol-lowering benefits. This recipe features a delightful Beef Perilla Oil Pasta, combining the rich flavor of beef with fragrant garlic, spicy Korean chili peppers, and the nutty aroma of perilla oil. Enjoy a satisfying and uniquely flavorful meal.
Ingredients (Serves 2)- 200g pasta noodles
Sauce & Other Ingredients- 100g beef (ground or thinly sliced for bulgogi)
- 4 Tbsp perilla oil
- 1 Cheongyang red chili pepper
- 1 Cheongyang green chili pepper
- 15 cloves garlic, thinly sliced
- 8 cherry tomatoes, halved or use small ones
- 1 tsp salt (adjust to taste)
- 100g beef (ground or thinly sliced for bulgogi)
- 4 Tbsp perilla oil
- 1 Cheongyang red chili pepper
- 1 Cheongyang green chili pepper
- 15 cloves garlic, thinly sliced
- 8 cherry tomatoes, halved or use small ones
- 1 tsp salt (adjust to taste)
Cooking Instructions
Step 1
First, bring a generous pot of water to a boil. Add a pinch of salt (about 1 tsp) and cook 200g of pasta noodles for 8 minutes. Reserve about 1/2 cup (approx. 14 Tbsp) of the pasta cooking water. This starchy water will help create a smooth sauce.
Step 2
Drain the cooked pasta using a colander and set aside. It’s important to reserve a good amount of the pasta water.
Step 3
Wash and thoroughly dry the 15 garlic cloves. Thinly slice them into slivers. The garlic will infuse the perilla oil with a wonderful aroma.
Step 4
Prepare the chili peppers: remove the seeds from 1 Cheongyang red chili pepper and 1 Cheongyang green chili pepper, then finely chop them. If you enjoy more heat, you can leave the seeds in or add more peppers.
Step 5
In a wide pan, add 1 Tbsp of perilla oil and the sliced garlic. Place the pan over low heat on your stove or induction cooktop. Slowly sauté the garlic, taking care not to burn it, to release its fragrance.
Step 6
Once the perilla oil is gently heated and coats the garlic, add 100g of beef. Stir-fry the beef until it’s just cooked through, then add the chopped chili peppers and continue to sauté for a minute to meld the flavors.
Step 7
When the beef and peppers are nicely cooked, add the remaining 3 Tbsp of perilla oil to the pan. Stir well to coat everything and allow the nutty aroma of the perilla oil to infuse the sauce.
Step 8
Add 8 cherry tomatoes to the pan. If they are large, halve them. (Smaller cherry tomatoes are easier to manage.) Lightly sauté them until they just begin to soften. They will add a touch of sweetness and acidity.
Step 9
Add the cooked pasta noodles to the pan. Toss them gently with the sauce to ensure they are evenly coated.
Step 10
Pour in the reserved pasta water (about 1/2 cup or 14 Tbsp). This will help emulsify the sauce, making it silkier and helping it cling to the noodles. Add more or less pasta water as needed to reach your desired sauce consistency.
Step 11
Finally, add 1 tsp of salt and adjust the seasoning to your preference. By maintaining low heat from the moment you start toasting the garlic and adding ingredients sequentially, you’ll create a rich and flavorful Beef Perilla Oil Pasta. Enjoy!
Step 12
If the cherry tomato skins have started to peel as they cooked, you can tidy them up for a more visually appealing presentation. Enjoy your delicious creation!
