Chogochujang Kkotge Cold Capellini (Spicy-Sour Crab Angel Hair)
Chogochujang crab cold capellini is a chilled pasta dressed with chogochujang, a Korean sauce made from gochujang mixed with vinegar and sugar. The dressing layers spicy heat over sweet-sour brightness, which works especially well on cold noodles. Crab meat contributes a natural sweetness and briny depth, while julienned cucumber brings a crisp, refreshing crunch. Capellini is an extremely thin pasta that must be shocked in ice water immediately after boiling to prevent overcooking and preserve its delicate, springy texture. Fresh tomato adds juicy acidity that lightens the dense chogochujang, making this a balanced warm-weather dish.
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Instructions
- 1
Julienne the cucumber, halve the cherry tomatoes, and chill them in the fridge.
- 2
Whisk chogochujang, olive oil, lemon juice, minced garlic, and sugar into a dressing.
- 3
Boil capellini in salted water for about 3 minutes, then shock in ice water and drain well.
- 4
Toss the chilled pasta with half the dressing first, then gently fold in crab meat.
- 5
Add cucumber and tomatoes, finish with the remaining dressing, chill 5 minutes, and serve.
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