Lee Yeon-bok's Shanghai Pasta

Name: Lee Yeon-bok's Shanghai Pasta
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: pasta 100g; onion 1/4; nappa cabbage leaves a little; green onion to taste; whole garlic 3 cloves; mixed seafood (shrimp, squid, clams, etc.) to taste; vegetable oil 2 tbsp; gochugaru 1.5 tbsp; pasta water to taste; salt a pinch; flavorful soy sauce 1 tbsp; mirin 1 tbsp; heavy cream 2 tbsp

A fusion pasta with a refreshing, non-greasy flavor, featuring rich seafood and heavy cream in a spicy gochugaru oil base.

20 min Difficulty Normal Noodles & bunsik

Main ingredients

pasta onion nappa cabbage green onion garlic seafood gochugaru flavorful soy sauce mirin heavy cream

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pasta onion nappa cabbage green onion garlic seafood gochugaru flavorful soy sauce mirin heavy cream

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Detailed recipe

Quick recipe

Cooking tips

When frying gochugaru, use low heat—high heat causes it to burn quickly, resulting in a bitter taste.
Adding 2 tablespoons of heavy cream at the end softens the spiciness and deepens the overall flavor.

Recommended for

Those who find traditional oil- or cream-based pastas too greasy and want something different.
Home cooks looking to enjoy a quick, restaurant-style spicy Chinese-inspired pasta.

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