An Asian-inspired pasta that encompasses the flavors of Korean and Italian cuisine created by the star chef in Korea Fabrizio Ferrari. Follow his recipe for Jang&Pepe Spaghetti to make a sensation of flavors that is a journey for the palate.
Ingredients for Jang&Pepe Spaghetti
For the sauce
For the fried leek
For the spaghetti
Procedure
For the sauce
Mix the ingredients well in a container.
For the fried leek
Slice the leek very thinly at the long end, sprinkle with flour, and fry in 160-degree oil. Store on a plate lined with paper towels until needed.
For the spaghetti
Toast the pepper in an aluminum skillet over medium heat. Once toasted remove from the pan and coarsely crush with a mortar or rolling pin. Drop the pasta into boiling water and cook for 2/3 of the time indicated on the package.
Meanwhile, return about half of the crushed pepper to the pan and add the noodles along with a generous ladleful of the cooking water. Finish cooking the noodles and before the last of the water in the pan has evaporated completely, stir in the Doenjang mix prepared earlier. Saute for one minute and serve. Finish with grated Parmesan cheese, the remaining crushed pepper, and a pinch of fried leek.