Ttukdak Hyung's Squid Jeotgal Pasta

• 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 🍳

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.

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.