Fragrant Perilla Pesto Cold Pasta
Taste Master! Sung Si-kyung’s Perilla Pesto Cold Pasta from ‘Taste of the Country’ Showcases Delicious Perilla Dishes ♥
Taste Master Sung Si-kyung! Perilla pasta showcased on ‘Taste of the Country’! Its aroma is more fragrant than basil and better suited for Korean palates! To cut through any potential richness, chili oil is a must! Recipes from ‘All the Recipes of the World’ and ‘10000recipe’.
Pasta Ingredients
- 10 fresh perilla leaves
- 1 thick strip of bacon
- 1 serving of pasta
- 6 dried chili peppers (peperoncino)
- 2 Tbsp chili powder
- 2 Tbsp cooking oil
- 2 Tbsp olive oil
- 1 Tbsp perilla oil (deulgireum)
- Pinch of salt
- 1 fresh egg yolk
Perilla Pesto Ingredients
- 10 perilla leaves
- 4 cloves garlic
- 1 handful of pine nuts
- 1/2 cup olive oil
- 1 Tbsp grated Parmesan cheese
- 1 Tbsp anchovy paste or fish sauce
- 10 perilla leaves
- 4 cloves garlic
- 1 handful of pine nuts
- 1/2 cup olive oil
- 1 Tbsp grated Parmesan cheese
- 1 Tbsp anchovy paste or fish sauce
Cooking Instructions
Step 1
[Making the Perilla Pesto] In a blender, combine the perilla leaves, garlic, pine nuts, and olive oil. Blend until smooth and creamy. This forms the base of your delicious pesto. 
Step 2
Add the grated Parmesan cheese and anchovy paste (or fish sauce) to the blended mixture and stir well to combine. Adjust seasoning to your preference for saltiness. Your fragrant perilla pesto is now ready!
Step 3
[Assembling the Perilla Pesto Cold Pasta] Finely shred the perilla leaves. Thinly slice the thick bacon strip. Thin slicing will ensure a pleasant texture in the final dish. 
Step 4
Heat a pan over medium heat. Add the cooking oil and olive oil. Add the sliced bacon and fry until crispy and golden brown. Then, add the dried chili peppers (peperoncino) and stir-fry for about 30 seconds until fragrant.
Step 5
Once the bacon is nicely rendered and crispy, remove it from the pan and set aside. In the remaining oil in the pan, add the chili powder and quickly stir-fry to create a flavorful chili oil. Be careful not to burn the chili powder.
Step 6
Bring a pot of salted water to a boil. Add the pasta and cook for about 7 minutes, or according to package directions minus one minute, for al dente. Drain the pasta and immediately rinse it under cold running water to stop the cooking and cool it down. This will give the pasta a firm, pleasant texture.
Step 7
In a bowl, combine the cooled pasta with the perilla oil and a pinch of salt. Toss gently to coat the pasta evenly. The nutty aroma of the perilla oil will infuse the noodles.
Step 8
Arrange the seasoned pasta in a serving bowl. Top with the thinly sliced perilla leaves, a generous dollop of the homemade perilla pesto, the flavorful chili oil, and the crispy bacon. Finish by gently placing the fresh egg yolk in the center. Your delicious and visually appealing Perilla Pesto Cold Pasta is complete! Enjoy this refreshing dish.
