Richado Gear Pasta (Thai-style Bulgogi Pasta)
Porridge & NoodlesIngredients
- Spaghetti No. 11 noodles.
- A moderate amount of thinly sliced beef (Chadolbagi).
- 5-10 cloves of garlic.
- Lots of green onions.
- A small amount of chives.
- Pho broth base (ratio of 10 grams of sauce per 100 grams of water).
- 1-2 pats of butter.
- Extra virgin olive oil.
- Peperoncino.
- Pepper.
- Parmesan cheese.
- Lemon or lime juice.
Instructions
Cook the spaghettiini noodles in salted water for approximately 3 minutes and 50 seconds, then drain them and toss with olive oil.
Slice the garlic thinly to prevent it from burning, and finely chop the green onions and chives.
In a pan, cook the thinly sliced beef (usually called "chadolbagi") and season it with basic spices. Remove the cooked meat from the pan and set it aside.
In a pan with leftover cooking oil from the meat, add sliced garlic and stir-fry until it turns golden brown.
Pour in the prepared pho broth and add the cooked noodles and chili flakes (peperoncino).
Simmer until the broth is fully absorbed by the noodles (total cooking time approximately 8 minutes).
After extinguishing the flame or lowering the temperature, add 1-2 pieces of butter and a drizzle of olive oil, then quickly whisk to emulsify the sauce (create a stable emulsion).
Place the noodles on a plate and arrange the grilled beef slices on top. Then, generously cover the noodles with chopped green onions and chives so that they are no longer visible.
Sprinkle with pepper and Parmesan cheese, and serve chilled. You can also add a squeeze of lemon or lime juice, or a dollop of mayonnaise, according to your preference.