Jung Ho-gyun's Kalguksu Vongole Pasta
A fusion vongole pasta with savory Korean flavors, using dried kalguksu noodles, clams, and perilla oil
Ingredients needed 1 servings
Recipe
Cooking tips
- Use dried kalguksu noodles instead of fresh or rice noodles to achieve an al dente pasta-like texture without turning mushy.
- Removing the clams midway and adding them back at the end prevents the clam meat from becoming tough.
- Finishing with perilla oil instead of olive oil enhances the dish with a uniquely Korean nutty aroma.
Recommended for
- Those who prefer savory, familiar Korean flavors over rich Western-style pasta.
- Those who want to try a unique pasta dish using kalguksu noodles.
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