Perilla Pesto Pasta (깻잎 페스토 파스타)

Perilla Pesto Pasta (깻잎 페스토 파스타)

This version of perilla pesto pasta (깻잎 페스토 파스타) is rooted in a temple-style approach (정진요리).

Rather than building heaviness, the dish develops depth through gentle heat, aroma, and balance.

Ingredients

• pasta (linguine recommended, spaghetti works)
• perilla leaf pesto (깻잎 페스토)
• 1 shiitake mushroom, diced
• 1 green chili, cut into pieces
• 1 perilla leaf (깻잎), thinly sliced
• a small amount of perilla oil (들기름)
• a light splash of soy sauce (간장)
• pasta water (unsalted)

Optional

• soy sauce + lemon juice (to finish)

If garlic is included in the pesto, the green chili can be omitted.

Preparation

1. Cook the pasta in unsalted water.
2. Dice the shiitake mushroom into roughly 0.5 cm cubes.
3. Cut the green chili into similar-sized pieces.
4. Roll and thinly slice the perilla leaf.

Cooking

1. In a pan over low heat, toast the shiitake without oil.
2. Once lightly browned, add perilla oil (들기름).
3. Add the green chili and gently cook, still over low heat.
4. Add a small amount of soy sauce (간장) and let it lightly caramelize.
5. Pour in pasta water, then turn off the heat and mix.

Bringing It Together

1. Add the cooked pasta to the pan.
2. Toss gently to combine and slightly lower the overall temperature.
3. Once the sauce develops a light viscosity, add the perilla pesto (깻잎 페스토).
4. Mix gently until evenly coated.

Finishing

Adjust to taste with:

• a small amount of soy sauce
• a touch of lemon juice

Plate the pasta, then finish with thinly sliced perilla leaves (깻잎) on top.

This final layer adds a fresh aroma and brings the dish back to its core ingredient.

Texture and Flavor

• light, not heavy
• aromatic and nutty
• gently layered rather than intense

The depth comes from mushroom, perilla, and soy — not from heavy seasoning.

A Note on Approach

This dish follows a restrained approach.

The goal is not to build richness, but to guide the ingredients — allowing each element to remain clear and present.