Korean Soy Sauce Perilla Oil Spaghetti

Steps

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1. 1
   Thinly slice 2-3 green onions to use as garnish.
   ▶ ≈1:16
2. 2
   Cut a big handful of arugula into bite-size pieces; substitute with any other salad greens if needed.
   ▶ ≈1:25
3. 3
   Grind 2 tbsp toasted sesame seeds in a mortar and pestle for a more intense nutty flavor. If you don't have one, crush them in a ziplock bag with a rolling pin or bottle.
   ▶ ≈1:45
4. 4
   Make the sauce: mix 3 tbsp soy sauce, 1 tbsp sugar, 1.5 tbsp balsamic vinegar, and 4 tbsp perilla oil in a small container. If you don't have perilla oil, substitute with 2-3 tbsp sesame oil.
   ▶ ≈2:19
5. 5
   Bring a pot of water to a boil, add 2 servings of spaghetti, and cook according to package instructions — no need to keep it al dente.
   ▶ ≈3:14
6. 6
   Rinse the cooked noodles under cold water for a bouncy texture, then drain thoroughly, letting them sit in a strainer for a minute or two to avoid diluting the sauce with excess water.
   ▶ ≈3:42
7. 7
   Transfer the drained noodles to a mixing bowl, stir the sauce again and pour it over, then toss well. Taste and add more soy sauce if needed.
   ▶ ≈4:30
8. 8
   Plate the noodles, top with cherry tomatoes and burrata cheese, then finish with a sprinkle of sliced green onions and ground sesame seeds before serving.
   ▶ ≈4:52