K-Fusion Pasta You’ll Want to Eat Every Week
You know that feeling when you’re eating something familiar -* like Korean makguksu* - and suddenly realize, “Wait, this would be amazing with pasta”? That’s exactly how this dish came to be.
A few weeks ago, we made sushi and perilla oil makguksu (a cold Korean buckwheat noodle dish) at home. While slurping those noodles, I couldn’t stop thinking about how well that nutty, savory sauce would pair with good ol’ pasta. So the next day, I tested the theory.
And let me tell you—it was better than I imagined.
It kept the depth and aroma of Korean flavors, but added the satisfying chew and bite of pasta noodles. As a final twist, I added a few fresh basil leaves, and that simple addition took the whole thing to another level.
The combination of perilla oil and basil might sound unexpected, but it’s an absolute match made in heaven.
Whether you’re craving a quick weeknight dinner, experimenting with fusion food, or just love perilla oil as much as I do - this dish is going to be your new favorite.
Ingredients
You only need a few simple pantry staples and fresh herbs to make this. Here’s what you’ll need:
- Pasta – I used linguine, but spaghetti or even udon noodles would work too
- 6 tbsp soy sauce
- 6 tbsp perilla oil (adjust to your preference)
- 3 tbsp sugar
- 1 pack of seasoned seaweed (crumbled)
- 1–2 tbsp toasted sesame seeds
- 1 egg yolk (for topping)
- Fresh basil leaves (as much as you like)
Optional:
- ½ tbsp plum extract (for a fruity kick)
- ½ tbsp fish sauce (for umami depth)
How to Make It
1. Boil the Pasta
Cook your pasta in a large pot of salted water until just shy of al dente. You’ll be rinsing it later, so don’t overcook it now.
Linguine or spaghetti work best for soaking up all the flavorful sauce, but feel free to use whatever you have on hand.
2. Make the Sauce
While the pasta is cooking, whip up your sauce. In a large bowl, mix together:
- Soy sauce
- Perilla oil
- Sugar
- Crumbled seaweed
- Toasted sesame seeds
Stir well until the sugar dissolves completely.
This is also the time to add the plum extract and fish sauce, if using—they’ll add subtle complexity without overpowering the clean taste of the perilla oil.
But you don’t have? It’s fine!
3. Chill the Pasta
Once the pasta is cooked, rinse it under cold water—yes, cold! This dish is meant to be enjoyed at room temperature or slightly chilled. Rinse several times to remove excess starch and stop the cooking process.
Drain well and shake off any extra water.
4. Mix Pasta and Sauce
Add the pasta into the sauce bowl and toss it gently but thoroughly, making sure every strand is coated with that nutty, savory, slightly sweet mixture.
Taste and adjust. Want it saltier? Add a dash more soy sauce. Want more nuttiness? Drizzle in extra perilla oil. The beauty of this dish is how easy it is to customize to your liking.
5. Plate It Beautifully
Once everything is well mixed, twirl the pasta onto a plate or bowl. Carefully place a raw egg yolk in the center (trust me—it’s the chef’s kiss), and top with a few fresh basil leaves. You can also sprinkle a bit more sesame seeds or a pinch of chili flakes if you’re feeling bold.
Pro Tip: Roll the basil leaves tightly and slice thinly into ribbons for that fancy garnish look.
Why This Dish Works
This pasta is the perfect example of East-meets-West fusion. The base is unmistakably Korean - soy sauce, perilla oil, seaweed, and sesame - but the texture and presentation are straight out of an Italian kitchen.
The perilla oil adds this deep, toasted nuttiness that clings beautifully to the pasta strands. It’s earthy, aromatic, and absolutely delicious when balanced with soy sauce and sugar.
Meanwhile, the egg yolk brings richness and body, blending with the sauce to create a sort of creamy coating without using any dairy at all.
And then there’s the basil. Bright, fresh, peppery - it lifts the whole thing and gives it an almost pesto-like dimension that complements the nuttiness without clashing with the Korean flavors.
Perfect for Busy Days
What I love most about this recipe is that it’s:
- Quick (done in under 15 minutes)
- Customizable (add grilled veggies, mushrooms, or even tofu)
- Affordable (most ingredients are pantry staples)
- Unique (but not weird - just unexpectedly delicious)
Whether you’re cooking for one, trying to impress someone with something “Korean but not spicy”, or need a low-effort dinner idea, this one never fails.
–
This recipe is extremely flexible. Here are a few fun ways to switch it up:
- Add a handful of sautéed mushrooms for an earthy flavor bomb
- Mix in a few cherry tomatoes or cucumber slices for brightness
- Use cold soba noodles instead of pasta for a lighter, summer-friendly version
- Top with furikake, nori strips, or crispy onions for texture
Feeling indulgent? Add a drizzle of truffle oil on top.
Want protein? Pan-fried tofu, soft-boiled egg, or even shrimp would pair beautifully.
📌 TL;DR
- Soy sauce + perilla oil = amazing pasta sauce
- Crumbled seaweed and sesame add texture and umami
- Fresh basil brings unexpected freshness
- Egg yolk on top ties it all together
This is the kind of dish you’ll end up craving again and again. It’s simple, flavorful, and so deeply satisfying that it just might become your new weeknight go-to.
So the next time you’re torn between Korean and Italian for dinner - just make both.
Let me know if you try it or want a spicy version next time! 🌶️