Chogochujang Kkotge Cold Capellini (Spicy-Sour Crab Angel Hair)
Quick answer
Chogochujang crab cold capellini is a chilled pasta dressed with chogochujang, a Korean condiment made by blending gochujang with rice vinegar and sugar until the paste b...
What makes this special
- Chilled capellini tossed in sweet-tart chogochujang dressing features tender crab and vinegar.
- Chogochujang dressing layers vinegar tang and sweetness over heat
- Ice-water chilled capellini coats thinly with cold dressing
Key ingredients
Core cooking flow
- 1 Julienne 80g cucumber into thin, even strips and halve 100g cherry tomatoes.
- 2 In a mixing bowl, combine 3 tablespoons chogochujang, 1.5 tablespoons olive...
- 3 Bring salted water to a strong boil over high heat, then add 160g capellini.
Chogochujang crab cold capellini is a chilled pasta dressed with chogochujang, a Korean condiment made by blending gochujang with rice vinegar and sugar until the paste becomes a pourable, sweet-tart, spicy dressing. The sauce layers capsaicin heat beneath an acidic brightness that makes it exceptionally well-suited to cold noodles, cutting through any residual starchiness and keeping each strand distinct. Blue crab meat contributes a delicate natural sweetness and a salinity that anchors the entire dish, while julienned cucumber adds crisp, water-rich crunch that lightens the overall texture. Capellini is among the finest pasta shapes available, measuring roughly 0.9mm in diameter, which means it overcooks almost instantly and must be shocked in ice water the moment it finishes boiling to halt cooking and preserve its springy elasticity. At room temperature, the strands begin to clump within minutes, so keeping them submerged in ice water until just before plating is the standard approach. Fresh tomato adds a burst of cool acidity that tempers the dense chogochujang dressing and prevents the dish from feeling heavy, making this a well-balanced warm-weather plate.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Julienne 80g cucumber into thin, even strips and halve 100g cherry tomatoes.
Keep them refrigerated with the crab meat so every topping stays cold and crisp until the pasta is ready to dress.
- 2Season
In a mixing bowl, combine 3 tablespoons chogochujang, 1.5 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, and 1 teaspoon sugar. Stir until the oil no longer floats in separate streaks.
- 3Control
Bring salted water to a strong boil over high heat, then add 160g capellini.
Stir continuously for the first 30 seconds so the very fine strands separate instead of sticking together.
- 4Heat
Cook for about 3 minutes, just until the firm center is nearly gone, then transfer immediately to ice water for 30 seconds.
The pasta is ready when it feels fully cold to the touch.
- 5Season
Drain the noodles thoroughly in a sieve and press lightly to remove trapped water.
Toss first with half of the dressing so the sauce clings to the strands instead of becoming diluted.
- 6Season
Fold in 120g crab meat, the chilled cucumber, and the cherry tomatoes, then add the remaining dressing.
Refrigerate for 5 minutes, taste, and adjust the salt only at the end before serving cold.
After the steps
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