K-Fusion Pasta You’ll Want to Eat Every Week
A few weeks ago, we made sushi and perilla oil makguksu (Korean buckwheat noodles) at home. And while eating it, I thought, “This sauce would go so well with pasta!” So, we decided to make perilla oil pasta—but with a little twist: fresh basil!
Honestly? It turned out way better than I expected. I love makguksu, but using pasta instead of buckwheat noodles made it even more delicious. And the combination of perilla oil and basil? Absolute perfect.
Ingredients
- Pasta – I used linguine
- 6 tbsp soy sauce
- 6 tbsp perilla oil (adjust to taste)
- 3 tbsp sugar
- 1 pack of seasoned seaweed (crumbled)
- Toasted sesame seeds
- 1 egg yolk
- Fresh basil leaves
How to Make It
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Boil the pasta in salted water.
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While the pasta cooks, make the sauce – Mix soy sauce, perilla oil, sugar, crumbled seaweed, and sesame seeds in a bowl. Stir well until the sugar is fully dissolved. If you have plum extract or fish sauce, add ½ tbsp of each for extra depth.
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Rinse the cooked pasta under cold water several times to cool it down.
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Mix the pasta with the sauce, making sure everything is evenly coated. Adjust seasoning to taste.
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Top with an egg yolk and fresh basil leaves for that final touch.
If you love quick, flavorful dishes, you have to try this! It’s simple, it’s unique, and it’s packed with flavor. Hope you give it a go!