Ocean’s Delight: Fresh Seaweed & Oyster Oil Pasta
(Winter Special) Don’t Save It for Tteokguk! Seaweed & Oyster Oil Pasta Brimming with the Ocean’s Deep Flavor
Introducing an oil pasta made with fresh, seasonal sea-grapeseaweed (maesengi) and plump oysters. The rich and profound flavors of maesengi and oysters, winter’s special ingredients, create a fantastic harmony. Even children who usually don’t favor maesengi will enjoy this pasta. It’s also a perfect warming winter snack for long, chilly nights.
Main Ingredients
- Maesengi (Sea Grapeseaweed) 80g
- Fresh Oysters 100g
- Spaghetti Pasta 100g
- Coarse Salt 1 Tbsp (for boiling pasta)
Cooking Instructions
Step 1
Prepare the fresh maesengi. Fill a large bowl with cold water and add the maesengi. Gently swirl the maesengi with chopsticks to remove any dirt or impurities.
Step 2
Rinse the maesengi thoroughly 3-4 times until the water runs clear. Carefully check for any small shell fragments, pebbles, or mud. Drain well in a colander, then roughly chop into bite-sized pieces (about 10-character length).
Step 3
Wash the oysters similarly in lightly salted water. Remove any debris attached to the oysters and rinse them gently two to three times. Drain the washed oysters completely in a colander.
Step 4
Bring a large pot of water to a boil and add 1 Tbsp of coarse salt. Once boiling, add the spaghetti pasta. Cook it for 1-2 minutes less than the time recommended on the package, aiming for an ‘al dente’ texture. This ensures the pasta will finish cooking perfectly in the pan with the sauce without becoming mushy.
Step 5
Heat a deep pan or wok over medium-low heat and add a generous amount of olive oil. Add the sliced garlic and dried chili (if using), and gently sauté until fragrant, being careful not to burn the garlic. Once the garlic starts to turn golden brown, reduce the heat to very low.
Step 6
Drain the al dente spaghetti pasta directly into the pan with the fragrant garlic oil. Toss the pasta gently to coat it evenly with the oil and garlic essence.
Step 7
Now, add all the prepared maesengi and oysters to the pan. These fresh ingredients will add a wonderful oceanic aroma.
Step 8
Increase the heat to medium and quickly stir-fry, using chopsticks to separate and spread the maesengi among the pasta strands. It’s important to keep the maesengi from clumping and ensure it disperses smoothly. Adding 2-3 tablespoons of the pasta cooking water at this stage will help the maesengi break down further and create a richer, more delicious sauce.
Step 9
As the oysters turn opaque and cook, taste the pasta and adjust the seasoning. If it needs more flavor, gradually add fish sauce (or salt, or oyster sauce) to enhance the umami. Add the chopped scallions (or leek) and stir-fry briefly once more.
Step 10
Finally, for an extra touch of savory flavor, sprinkle with grated Parmesan cheese, or freshly grind black pepper over the pasta. Give everything a final gentle toss to combine all the ingredients. Your delicious Maesengi and Oyster Oil Pasta is ready!
