We’ve made pasta with perilla leaves, and now it’s time to make one with perilla seeds. Perilla seeds and perilla oil (both of which we are adding to this pasta) are beloved Korean ingredients. They are the rarer, more expensive version of sesame seeds and sesame oil.
If you are familiar with Korean food, you know we use sesame a lot. But you replace it with perilla seed/oil and bam! – You’ve got one bougie menu the Koreans will fawn over.
Another ingredient this recipe features is pork jowl. Pork jowl is pig cheek. It is so tender yet chewy, and it is another esteemed food in the Korean community. Korean foods frequently use pork belly, which is delicious but overplayed. So Korean wine bars and eateries that want to up their game use pork jowl instead.
With the combination of perilla seeds and pork jowl, this dish could easily feel heavy. We are adding chili peppers to cut through the heaviness and lift the unique flavors. I guarantee you will find this pasta a very pleasant surprise (:
- Ingredients:
- 200 grams pasta noodles
- 150 grams pork jowl
- 1 teaspoon perilla seed oil
- 1/4 onion, thinly sliced
- 1 Tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- 3/4 cup heavy cream
- 1 green chili pepper, thinly sliced
- 1 red chili pepper, thinly sliced
- 4 Tablespoons ground perilla seeds
- 1/4 cup pasta water
- salt and pepper
- Recipe:
- boil salted water and cook pasta noodles to al dente according to package directions – I used fettuccine
- season pork with salt and pepper and cook in a pan on medium heat
- cut the pork into bite sized pieces
- remove excess oil in the pan with a paper towel
- when the pork is about 80% cooked, add perilla oil, onion, garlic, and red pepper flakes
- stir-fry until onion is translucent then add cream
- when the cream boils, add the chili peppers
- after a minute, add the perilla seeds
- mix everything and season the sauce with salt
- turn off the heat and add the pasta noodles
- stir the noodles vigorously to coat the noodles in sauce
- add more pasta water if necessary to keep it saucy
boil salted water and cook pasta noodles to al dente according to package directions – I used fettuccine
season pork with salt and pepper and cook in a pan on medium heat
cut the pork into bite sized pieces
remove excess oil in the pan with a paper towel
when the pork is about 80% cooked, add perilla oil, onion, garlic, and red pepper flakes
stir-fry until onion is translucent then add cream
when the cream boils, add the chili peppers
after a minute, add the perilla seeds
mix everything and season the sauce with salt
turn off the heat and add the pasta noodles
stir the noodles vigorously to coat the noodles in sauce
plate and serve~
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