Raymon Kim's Squid and Sichuan Pepper Pasta
A Korean-style pasta with a rich oil base, made by stir-frying squid, garlic, and Sichuan peppers in a single pan
Ingredients needed 2 servings
Recipe
Cooking tips
- Avoid slicing garlic too thinly, as it can easily burn during oil extraction.
- Do not boil the squid with the pasta throughout—it will become tough. Instead, briefly sauté it first, set it aside, and mix it back in at the end for a tender texture.
- Cooking the pasta directly in the pan used for the squid creates a deeply flavorful base, eliminating the need for additional broth.
Recommended for
- Those seeking a spicy and clean-tasting oil-based pasta instead of traditional tomato or cream pasta.
- Home cooks looking to minimize cleanup and create a high-quality pasta using just one pan.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- This Man's Cook Dried Squid with Chili Peppers Stew
- Lee Jae-hoon's Kkwarigochu Pasta
- This Man's Cook Spicy Perilla Pepper Squid Stir-Fry
- Kim Dae-seok's Shishito Pepper and Squid Stir-Fry
- Kim Dae-seok's Perilla Pepper Squid Stew
- Striker Chef's Mentaiko, Guanciale, and Squid Ink Pasta
- Ttukdak Hyung's Squid Jeotgal Pasta
- Solo Cooking God Squid Sauce Pasta
- Kim Milan's Squid Ink Pasta
- Ttukdak Hyung's Squid Intestine Pasta
