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Chicken Noodle Budae Jjigae (by Chef Noel Mauricio)

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Chicken Noodle Budae Jjigae (by Chef Noel Mauricio)

Cuisine:
    • Medium

    Ingredients

    • Spaghetti

    • Budae Jjigae Broth

    • Chili Oil

    • Cooking and Assembly

    Directions

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    Steps

    1
    Done

    Cooking of Spaghetti

    Break the pasta into 1-2" segments and boil in salted water for approx 7-8 minutes.
    Take out when almost cooked.

    2
    Done

    Budae Jjigae Broth

    Warm the stock and add the rest of the ingredients. Use a whisk to thoroughlt dissolve gochujang paste.

    3
    Done

    Chili Oil

    Mix the pomace and sesame oil in a sauce pan and heat until smoking hot.
    In a metal bowl add all the ingredients EXCEPT the gochujang. Pour over the hot oil let it sizzle.
    Wait a couple of minutes until all the sizzling has stopped. Add the gochujang and let it rest to exact the flavor and aroma.

    4
    Done

    Cooking and Assembly

    Add the Budae Jjigae broth in a stove top ready clay pot.
    Add in the par cooked spaghetti segments
    Arrange the various toppings such as mushrooms, spam, sausage, chicken etc. around the bowl.
    Let it boil and cover with a lid to cook through another 1-2 minutes to cook the pasta together with the other toppings
    Once again open the lid and add the quick cooking toppings like leafy greens, cheese slice, etc.
    Garnish with onion leek slices and sesame seeds. Drizzle on the homemade chili oil.
    To elevate the dish and add a couple of dishes of Tabasco Habanero hot suace and La Espanola Garlic flavored extra
    virgin olive oil.

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