Ingredients
Scale
dashi
- 500 ml 16 fl oz / 2 cups water
- 50 g 13/4 oz anchovies
- 1 kombu
Guksu
- 8 sheets Korean dried seaweed (soaked in water for 45 minutes and strained)
- 2 tsp olive oil
- 4 cloves garlic (peeled and sliced)
- 100 g 31/2 oz Korean dried seasoned seaweed
- 1 tsp yuzu kosho
- 70 g 21/2 oz capellini pasta
- Salt to taste
- Ground black pepper to taste
- 30 g 1 oz spanner crab meat
Garnish
- 20 g 2/3 oz chives, finely chopped
- 30 g 1 oz yellow zucchini, peeled and thinly sliced
Instructions
- Prepare dashi. Bring water in a pot to a boil. Add anchovies and kombu and simmer for 25 minutes. Strain and set aside.
- Prepare guksu. Cut Korean seaweed into bite-sized pieces. Heat oil in a pot over medium heat and sauté garlic until golden brown. Add dried seaweed and seasoned seaweed, and continue to sauté. Add dashi and yuzu kosho and simmer over medium heat for 15 minutes. In another pot, cook pasta in lightly salted water for 3 minutes. Strain pasta and add to simmering dashi. Cook for another 2 minutes or until pasta is al dente.
- Heat oil in a non-stick frying pan over high heat. Sauté crab meat until fragrant. Drain and divide pasta into 4–5 servings.
- Twirl each serving into a tight ball and arrange on serving plates. Season with salt and pepper. Garnish with chopped chives, sautéed crab and zucchini.
Notes
TIP Make sure not to overcook the pasta. It is important to retain the texture of the noodles.
NOTE Yuzu kosho is a type of Japanese seasoning usually made from chilli, yuzu zest and salt.
- Category: Main
- Cuisine: Korean-inspired