Modu Recipes

Ttukdak Hyung's Squid Jeotgal Pasta

A Korean-style fusion oil pasta combining garlic sautéed in olive oil with salty squid jeotgal, nutty perilla oil, and perilla seed powder.

🙋 Recommended for

  • ⭐ Those craving a completely different, upscale oil pasta instead of the usual tomato or cream pasta
  • ⭐ Those wanting to experience the harmony of squid jeotgal's umami and the nutty richness of perilla seeds
  • ⭐ Those seeking a sophisticated yet approachable Korean-style pasta that pairs well with wine or highballs

Ingredients needed 🛒1 servings

  • 1 serving pasta noodles
  • 1–2 tbsp squid jeotgal
  • 2 tbsp minced onion
  • 1.5 tbsp minced garlic or sliced garlic
  • 1 Cheongyang chili pepper
  • Generous amount olive oil
  • 1 ladleful pasta water
  • 1 tbsp perilla oil
  • 2 tbsp hulled perilla seed powder
  • 3–4 julienned perilla leaves

Recipe 🍳

  1. Bring a pot of water to a boil, add a pinch of salt, and cook the pasta for about 6 minutes. Reserve one ladleful of pasta water before draining.
  2. In a pan, generously coat with olive oil, then add the minced onion, minced garlic (or sliced garlic), and finely chopped Cheongyang chili pepper.
  3. Over low heat, stir slowly to prevent burning until the garlic turns golden and fragrant.
  4. Once the garlic oil is ready, add the cooked pasta, the reserved pasta water, and the squid jeotgal.
  5. Stir-fry over medium heat quickly until the noodles and jeotgal are well combined and the oil sauce is absorbed into the pasta.
  6. When the pasta is cooked to your liking, turn off the heat completely, then add the perilla oil and hulled perilla seed powder, tossing with residual heat.
  7. Plate the pasta neatly, top with julienned perilla leaves, and sprinkle with a little extra perilla seed powder for garnish.
  1. Cook pasta for 6 minutes and reserve some pasta water.
  2. Sauté onion, garlic, and Cheongyang chili in olive oil over low heat; add pasta, pasta water, and squid jeotgal; stir-fry.
  3. Turn off heat, mix in perilla oil and perilla seed powder, then garnish with julienned perilla leaves and a sprinkle of perilla seed powder.

Cooking tips 💡

  • To preserve the delicate aroma, always add perilla oil and perilla seed powder after turning off the heat, using only residual heat to incorporate.
  • Adjust the amount of pasta water based on the saltiness of the jeotgal to control the overall moisture and seasoning of the pasta.
  • Use hulled perilla seed powder for a smooth texture that blends seamlessly into the sauce, avoiding any gritty mouthfeel.

Shop ingredients on Coupang(Ad)

Pasta noodlesSquid jeotgalOnionGarlicCheongyang chili pepperPerilla seed powderPerilla leaves