{"id":66077,"date":"2023-07-09T20:05:26","date_gmt":"2023-07-09T20:05:26","guid":{"rendered":"https:\/\/cucineditalia.com\/jangpepe-spaghetti\/"},"modified":"2023-07-20T17:47:25","modified_gmt":"2023-07-20T17:47:25","slug":"jangpepe-spaghetti","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/jangpepe-spaghetti\/","title":{"rendered":"Jang&Pepe Spaghetti"},"content":{"rendered":"\n

An Asian-inspired pasta that encompasses the flavors of Korean and Italian cuisine<\/b><\/a> created by the star chef in Korea Fabrizio Ferrari.<\/b> Follow his recipe for Jang&Pepe Spaghetti to make a sensation of flavors that is a journey for the palate.<\/p>\n\n\n\n

Ingredients for Jang&Pepe Spaghetti<\/strong><\/h2>\n\n\n\n

For the sauce<\/strong><\/h3>\n\n\n
\n
Fresh cream<\/strong>: 300 ml<\/div>\n
Matsul (alternatively white wine)<\/strong>: 40 ml<\/div>\n
Doenjang<\/strong>: 80 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the fried leek<\/strong><\/h3>\n\n\n
\n
Leek<\/strong>: Half a plant<\/div>\n
Seed oil<\/strong>: 300 ml<\/div>\n
00 flour<\/strong>: 15 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the spaghetti<\/strong><\/h3>\n\n\n
\n
Spaghettoni<\/strong>: 180 g<\/div>\n
Grated parmesan cheese<\/strong>: 20 g<\/div>\n
Black pepper<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\r\n