Introducing the "special" Chadol (marinated beef) pasta, now available at real restaurants!

Ingredients

• 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.

Steps

1. 11. Cook the spaghettiini noodles in salted water for approximately 3 minutes and 50 seconds, then drain and toss with olive oil.
2. 22. Slice the garlic thinly to prevent it from burning, and finely chop the green onions and chives.
3. 33. Pan-fry the thinly sliced beef (chadolbagi) and season it with basic seasonings. Remove the cooked meat from the pan and set it aside.
4. 44. Add sliced garlic to the pan with the remaining oil from cooking the meat and stir-fry until golden brown.
5. 55. Pour in the prepared pho broth and add the cooked noodles and chili flakes (peperoncino).
6. 66. Simmer until the broth is fully absorbed by the noodles (total cooking time approximately 8 minutes).
7. 77. 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 (creating a mantecare).
8. 88. Place the noodles on a plate and arrange the grilled pork belly slices on top. Then, cover the noodles completely with chopped green onions and chives.
9. 99. Sprinkle with pepper and Parmesan cheese, and serve immediately. You can also add a squeeze of lemon or lime juice, or a dollop of mayonnaise, according to your preference.