Unique Flavor Sensation: Squid Jeotgal Rosé Pasta
[Effortless Home Meal Kit] Squid Jeotgal Rosé Pasta
I made a unique rosé pasta using squid jeotgal that had been sitting in the fridge for a while.
Pasta Ingredients- 80g Pasta Noodles
- 500g Squid Jeotgal (Adjust quantity based on saltiness of the jeotgal)
- 1 Onion
- 1/2 Tbsp Minced Garlic
- 1 Paper Cup Milk (approx. 200ml)
Seasoning Ingredients- Pinch of Black Pepper
- 1/2 Tbsp Anchovy Sauce (or soy sauce)
- Pinch of Black Pepper
- 1/2 Tbsp Anchovy Sauce (or soy sauce)
Cooking Instructions
Step 1
Prepare all the main ingredients for your delicious Squid Jeotgal Rosé Pasta. Even if you don’t have freshly bought squid jeotgal, you can use up some that’s been stored in the fridge.
Step 2
Get the seasoning ingredients ready: black pepper and anchovy sauce. You can also use regular soy sauce for an added depth of flavor.
Step 3
In a pot of boiling water with a pinch of salt, add 80g of pasta noodles. Cook them until they are about 1-2 minutes less than the package instructions, as they will cook further in the sauce.
Step 4
Finely chop or thinly slice one medium onion to add sweetness and flavor to the pasta.
Step 5
Chop the squid jeotgal into bite-sized pieces. Using kitchen scissors makes this process quick and easy. Aim for pieces about 2-3 cm in size.
Step 6
Drain the cooked pasta and immediately rinse it under cold running water. This prevents the noodles from becoming mushy and helps maintain a chewy texture. Let it drain thoroughly and cool slightly.
Step 7
Heat a non-stick pan over medium-low heat with a little cooking oil. Add 1/2 tablespoon of minced garlic and sauté gently until fragrant, being careful not to burn it. This infuses the oil with a lovely aroma.
Step 8
Once the garlic is fragrant, add the sliced onions to the pan. Sauté them together with the garlic over medium heat until the onions become translucent and tender. This process will bring out their natural sweetness.
Step 9
When the onions are about halfway translucent, carefully pour in 1 paper cup (approx. 200ml) of milk. Stir gently and keep the heat on a moderate level to prevent the milk from boiling over.
Step 10
Add the drained pasta noodles to the pan with the onion and milk mixture. Toss gently to coat the noodles evenly with the base sauce.
Step 11
As the milk begins to reduce slightly and thicken, add the chopped squid jeotgal. Now, season with a pinch of black pepper and 1/2 tablespoon of anchovy sauce to balance the saltiness and enhance the umami flavor. Remember, squid jeotgal is already salty, so taste and adjust the seasoning as needed.
Step 12
Continue to cook over medium-low heat, stirring occasionally, until the sauce has thickened to your desired consistency. You’re looking for a rich, creamy texture that coats the pasta beautifully without being too dry. Make sure to stir to prevent sticking.
Step 13
Your flavorful Squid Jeotgal Rosé Pasta is now ready! Serve hot and enjoy this unique fusion dish. For an extra touch, garnish with a sprinkle of parsley or grated cheese.
