Choi Kang-rok's Bracken Pasta
An original oil pasta that adds the texture of bracken and bacon to the deep umami of shiokonbu, a Japanese-style salted kelp.
Ingredients needed 1 servings
Recipe
Cooking tips
- When boiling pasta, use exactly 1% salt relative to the water (10g of salt per 1L of water) to ensure the pasta itself is seasoned appropriately and harmonizes with the sauce.
- After infusing the oil with garlic aroma, remove the garlic and set it aside to prevent it from burning or becoming bitter during the sauce cooking process.
- Shiokonbu (salted kelp) itself is very salty, so there is no need to add extra salt.
Recommended for
- Those who want to create a unique and sophisticated Japanese-style fusion dish using bracken.
- Those who want to taste an oil pasta infused with the deep umami of shiokonbu.
- Those who want to complete a fundamentally sound pasta by accurately measuring the ratio of pasta water and salt.
How did it turn out when you followed this recipe?
Loading cooking feedback…
You might also like
- Kim Ho-yoon's Bracken Pasta
- Fabri's Ragù Paccheri Pasta
- Raymon Kim's One-Pot Spicy Mozzarella Fusilli Pasta
- Kim Milan's Salsiccia Broccoli Pasta
- Fabri's Spanish Mackerel Tomato Paccheri Pasta
- Solo Cooking God's Short Rib Sari Gomtang Pasta
- Solo Cooking God's Sari Gomtang Cream Pasta Ramyeon
- Sung Si-kyung's Sari Gomtang Pasta
- Baek Jong-won's Fern Brake Namul Stir-fry
- Kim Dae-seok's Braised Hairtail with Bracken
