Sung Si-kyung's Smoked Duck Oil Pasta
A unique oil pasta with Korean flair, combining the savory crispness of pan-fried smoked duck with the deep umami of fermented hairtail innards sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Smoked duck releases a lot of fat, so it's important to boldly drain the rendered oil during cooking for a clean, light pasta.
- If you don't have fermented hairtail innards sauce, you can substitute fermented anchovy sauce, sand lance sauce, or chopped anchovies to achieve a similar briny, oceanic umami.
- When stir-frying the pasta with the sauce at the end, add enough pasta water to keep it moist and toss over high heat, shaking the pan to emulsify the oil and water so the seasoning penetrates the noodles.
Recommended for
- Those who want to try a Korean-style oil pasta bursting with umami instead of the usual tomato or cream pasta.
- Those who want to transform leftover smoked duck and fermented dipping sauce into a creative new dish.
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