Lee Yeon-bok's Shanghai Pasta
A fusion pasta with a refreshing, non-greasy flavor, featuring rich seafood and heavy cream in a spicy gochugaru oil base.
Ingredients needed 1 servings
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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