15-Minute Cold Perilla Oil Pasta with Beef Brisket (Chadol Perilla Oil Pasta)
A while ago, I visited Seongsu-dong with my friends and tried this cold perilla oil pasta with beef brisket (chadol deulgireum pasta) at a popular modern Korean bistro.
It wasn’t a dish available in my hometown, and since it was the signature menu at one of the busiest spots in the area, I ordered it out of curiosity. It tasted far better than I expected. Ever since that day, I tried multiple ways to recreate the taste at home, and I finally landed on a ratio that gets very close to the restaurant version in just 10 minutes.
The original bistro recipe uses Korean perilla leaves (kkaennip). However, knowing how difficult perilla leaves are to find outside of Korea, I adapted this recipe using green onions, which are easily accessible anywhere. While the original version has a stronger herbal aroma, this green onion version is actually much better in terms of texture—adding a clean, refreshing crunch that cuts through the rich beef brisket. The mild allium aroma also pairs surprisingly well with the nutty perilla oil.
It is a simple, nutty, and savory Korean fusion dish that comes together in 10 minutes. Give it a try!
Quick Overview
- Prep Time: 10 mins
- Cook Time: 5 mins
- Servings: 2 servings
- Difficulty: Easy
Ingredients & Substitutions
- Main Ingredients
- 200g capellini (angel hair pasta)
- 200g beef brisket (thinly sliced; or beef short plate)
- 2 stalks green onion (white and pale green parts)
- 1 pack Korean seasoned seaweed snack
- A pinch of toasted sesame seeds
- Perilla Soy Dressing
- 2 tbsp soy sauce
- 1 tbsp tsuyu
- 4 tbsp toasted perilla oil
- 1 tbsp vinegar
Step-by-Step Cooking Guide
Step 1. Cook and Cool the Capellini
- Bring a pot of water to a boil, add 200g of capellini. Boil for exactly 3 minutes, stirring occasionally with tongs to prevent clumping.
- Drain the noodles in a colander and shake off all excess water.
- Spread the noodles across a wide mixing bowl or flat tray and let them cool.
- Quick tip: Chill in the fridge for 5–7 minutes to speed this up.
- Why not rinse in cold water?: Air-cooling lets surface moisture evaporate so the dressing clings tightly. Rinsing washes away the surface starch and makes the noodles watery.
Step 2. Prep the Green Onions (Pa-chae)
- While the noodles cool, slice the green onions lengthwise into very thin strips.
- Soak the shredded green onions in cold water for 5 minutes to take the sharp edge off.
- Drain and pat completely dry with paper towels. Excess water left on the green onions will dilute the sauce.
- Need an easy way to slice green onions without a special tool? Check out my Fork Trick for Green Onion Strips.
Step 3. Sear the Beef & Crush the Seaweed
- Heat a dry skillet over medium-high heat without adding any oil. Cook the thinly sliced beef brisket until browned and lightly crisp around the edges. Transfer the beef to a plate and set aside.
- Crush the seasoned seaweed directly inside the bag with your hands into small flakes.
Step 4. Toss with Dressing
- Once the noodles have cooled, add 2 tbsp soy sauce, 1 tbsp tsuyu, 4 tbsp perilla oil, and 1 tbsp vinegar.
- Toss lightly with tongs or chopsticks until the noodles are evenly coated.
- Don’t worry if the noodles clump together.
As the pasta cools, the surface starch naturally causes the strands to stick together into a lump. This is completely normal. The moment you pour in the perilla oil dressing and toss with tongs or chopsticks, the noodles will separate smoothly while absorbing the sauce evenly.
Step 5. Assemble and Serve
- Mound the noodles in the center of each serving bowl.
- Arrange the cooked beef brisket on top or along the side. Pile on the dried green onion shreds and crushed seaweed.
- Finish by lightly crushing the sesame seeds between your fingers over the noodles before serving.
15-Minute Cold Perilla Oil Pasta with Beef Br isket (Chadol Perilla Oil Pasta)
Make cold perilla oil pasta in 15 minutes with capellini tossed in a nutty perilla oil dressing and topped with seared beef brisket.
- Total Time: 15
- Yield: 2 servings
Ingredients
Main Ingredients
- 200 g capellini (angel hair pasta)
- 1 tbsp salt (for boiling water)
- 200 g beef brisket (thinly sliced, or beef short plate)
- 2 stalks green onion (white and pale green parts)
- 1 pack Korean seasoned seaweed snack
- Pinch of toasted sesame seeds
Perilla Soy Dressing
- 2 tbsp soy sauce (regular brewed)
- 1 tbsp tsuyu
- 4 tbsp toasted perilla oil
- 1 tbsp vinegar
Instructions
- Boil capellini in salted water for exactly 3 minutes, stirring occasionally with tongs to keep strands separated. Drain thoroughly in a colander.
- Spread the hot noodles across a wide bowl or tray to air-cool at room temperature. Do not rinse with cold water. (Optional: chill in the fridge for 5–7 minutes to speed up).
- Slice green onions into thin julienne strips. Soak in cold water for 5 minutes to take the sharp edge off, then pat completely dry with paper towels.
- Sear the thinly sliced beef brisket in a dry skillet over medium-high heat until browned and crisp. Set aside. Crush the seasoned seaweed directly inside the bag into small flakes.
- In the cooled noodles, add soy sauce, tsuyu, perilla oil, and vinegar. Toss gently with tongs or chopsticks until evenly coated.
- Mound the noodles in serving bowls. Top with seared beef, dried green onion shreds, crushed seaweed, and lightly crushed sesame seeds. Serve immediately.
Notes
Do not rinse with water: Let the boiled capellini cool naturally so surface moisture evaporates. This preserves the starch layer and allows the perilla oil dressing to cling tightly.
Clumping is normal: It is completely normal for the cooled noodles to stick together into a lump before dressing. Once you pour in the perilla oil and sauce and toss, the strands will separate smoothly while absorbing the flavors.
Dry the green onions: Make sure to pat the soaked green onion shreds completely dry with paper towels so remaining water does not dilute the dressing.
- Prep Time: 10
- Cook Time: 5
- Category: Dinner, Lunch
- Method: Boiling, Grilling
- Cuisine: korean
