Ingredients
-
Spaghetti
-
60g Balducci spaghetti
-
Budae Jjigae Broth
-
350g Stock
-
20g Clara ole korean marinade
-
20g Gochujang
-
Soy sauce to taste
-
Chili Oil
-
50g La espanola pomace
-
50g Sesame oil
-
1pc Mccormick bayleaf
-
10g Mccormick chili flakes
-
5g Mccormick chives
-
20g Gochujang
-
2g Black and white sesame seeds
-
10g Chopped garlic
-
10g Onion leeks
-
Cooking and Assembly
-
1 slice Spam
-
1 pc Sausage
-
Mushrooms
-
2 pcs Bokchoy
-
Young corn
-
Roasted chicken breast
-
1 slice Sliced cheese
-
Sliced onions
-
Habanero hot sauce
-
La espanola extra virgin olive oil garlic flavor
Directions
Steps
1
Done
|
Cooking of SpaghettiBreak the pasta into 1-2" segments and boil in salted water for approx 7-8 minutes. |
2
Done
|
Budae Jjigae BrothWarm the stock and add the rest of the ingredients. Use a whisk to thoroughlt dissolve gochujang paste. |
3
Done
|
Chili OilMix the pomace and sesame oil in a sauce pan and heat until smoking hot. |
4
Done
|
Cooking and AssemblyAdd the Budae Jjigae broth in a stove top ready clay pot. |