Jeju Linguine al Nero di Seppia: Gochujang Squid Pasta

Off the southern coast of the Korean peninsula lies Jeju Island, a place where the sea shapes both livelihood and cuisine. Among its prized catches is Jeju squid, known for its clean sweetness and tender bite—qualities that have long made it a favorite in Korean kitchens. Whether grilled over charcoal or gently simmered in spicy stews, Jeju squid carries the unmistakable flavor of the surrounding waters.

This dish brings that ingredient into a conversation between two culinary traditions. Linguine al nero di seppia, the Italian pasta tinted black with squid ink, becomes the canvas for a sauce layered with Korean flavors. The foundation begins with olive oil, onion, and garlic, followed by white wine and tomato paste that deepen in color as they cook. Then comes gochujang, whose fermented heat introduces the unmistakable character of Korean cooking.

Ceramic bowl has wheel-thrown and glazed by me

What makes the dish sing, however, is its balance. The richness of butter softens the intensity of gochujang, while the gentle acidity of tomato paste and a touch of lemon brighten the sauce. Pasta water binds everything together, creating a silky finish that clings to the ink-black linguine. Tender slices of Jeju squid cook quickly in the sauce, absorbing its warmth without losing their delicate texture.

The result is a dish where briny sea flavors, fermented spice, and Italian technique meet in a single bowl—bold, buttery, and quietly complex.

INGREDIENTS
[serves one]
four ounces of Jeju squid, cleaned and sliced
four ounces of squid black ink linguine
one tablespoon of olive oil
two tablespoons of diced red onion
one garlic clove, finely chopped
one and a half tablespoons of dry white wine
one and a half tablespoons of tomato paste
one and a half teaspoons of gochujang
four tablespoons of pasta water
one and a half teaspoons of salted butter
a quarter teaspoon of lemon juice
a half teaspoon of fish sauce

Bring a pot of salted water to a boil and cook the squid ink linguine according to package instructions. Reserve four tablespoons of pasta water before draining the pasta.

Heat a Dutch oven over medium-high heat and add olive oil. Add the diced red onion and cook until it begins to caramelize. Add the garlic and cook until fragrant.

Add the white wine and let it reduce briefly. Stir in the tomato paste and cook until the color begins to deepen.

Add the gochujang and mix well. Pour in three tablespoons of the reserved pasta water and stir to loosen the sauce.

Add the sliced squid and cook for about one minute.

Add the cooked squid ink linguine and fish sauce. Pour in the remaining tablespoon of pasta water and toss to combine.

Turn off the heat. Add the butter and lemon juice, tossing until the butter melts and the sauce becomes silky.

Serve immediately.

Note: If Jeju squid is unavailable, regular squid may be used. Slice the squid thinly and cook it quickly, as directed in the recipe, to maintain tenderness.

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