Korean Soy Sauce Spaghetti is a quick and easy fusion pasta inspired by Korea’s famous Perilla Oil Noodles. Instead of buckwheat noodles, we’re using spaghetti, and surprisingly, it works incredibly well. The savory soy sauce and nutty flavors coat the noodles beautifully, making this one seriously satisfying dish.

Korean Soy Sauce Spaghetti (2 servings)

Ingredients:

2-3 green onions
Big handful of arugula (or any salad greens)
2 tbsp toasted sesame seeds
2 servings (180g) spaghetti noodles
Handful of cherry tomatoes, to serve
2 fresh burrata cheese, to serve

Sauce:

3 tbsp soy sauce
1 tbsp sugar
1.5 tbsp balsamic vinegar
4 tbsp perilla oil (or 2-3 sesame oil)

Instructions:

PREP INGREDIENTS

1. Thinly slice the green onions. Cut the arugula into bite-sized pieces or tear it by hand.

2. Grind the sesame seeds using a mortar and pestle. (If you don’t have one, place them in a Ziploc bag and crush them with a rolling pin or even a wine bottle.)

3. Make the sauce: In a small container, combine the soy sauce, sugar, balsamic vinegar, and perilla oil. Mix well and set aside.

MAKE KOREAN SOY SAUCE SPAGHETTI

1. Bring a pot of water to a boil. Add the spaghetti and cook according to the package instructions. (This is the only time you’ll use heat, so cook it exactly to your preferred doneness.)

2. Rinse the spaghetti under cold water to achieve a bouncy texture. Get rid of as much excess water as possible and let it sit in a strainer for 1 to 2 minutes. (Any extra water stuck to the noodles can dilute the sauce.)

3. Transfer the spaghetti to a mixing bowl. Give the sauce a quick stir, pour it over, and toss until evenly coated. Taste and add more soy sauce if needed.

4. Divide into serving plates. Top with arugula, cherry tomatoes, and burrata cheese. Finish with the green onions and freshly ground sesame seeds. Serve immediately!

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