Jang Ho-jun's Shiokombu Pasta

Cooking tips 💡

• If the shiokombu strands are too long, they may not mix well with the pasta, making it awkward to eat. Finely chop or lightly grind them in a chopper before using.
• To avoid burning and deeply infuse the oil with garlic flavor, start the garlic and oil in a cold pan and heat gently over low heat.
• Always turn off the heat before adding the butter and eggs; otherwise, the eggs will scramble instead of creating a glossy, creamy sauce.
• The shiokombu provides enough saltiness and umami, so no additional cheese or salt is needed—skip any extra seasoning.

Recommended for 🙋

• ⭐Those who want to try a novel oil-based pasta instead of the usual tomato or cream varieties.
• ⭐Fans of deep, rich umami flavors, especially from shiokombu.
• ⭐Those who want to make restaurant-quality pasta quickly using minimal cooking and residual heat.