Ingredients
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Spaghetti
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60g Balducci Spaghetti
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Budae Jjigae Broth
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350g Stock
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20g Clara Ole Korean Marinade
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20g Gochujang
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Soy sauce to taste
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Chili Oil
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50g La Espanola Pomace
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50g Sesame Oil
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1pc McCormick Bayleaf
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10g McCormick Chili Flakes
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5g McCormick Chives
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20g Gochujang
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2g Black and White Sesame seeds
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10g Chopped Garlic
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10g Onion Leeks
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Cooking and Assembly
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Spam
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Sausage
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Mushrooms
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Bokchoy
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Young Corn
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Roasted Chicken Breast
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Sliced Cheese
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Sliced Onions
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Habanero Hot Sauce
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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. |