Making Spicy Tomato Ttukbaegi Hangover Ppache Pasta
The menu I enjoyed at the nice restaurant I went to the other day! Maybe it's because it's been a while since I had it, but it felt fresher and spicy, so it goes well with other Western dishes. It's also a menu that my mother ate so well and praised. So I cooked it at home after a long time.
2 serving
Within 20 minutes
시드님
Ingredients
  • cherry tomato
    20piece
  • tomato paste
    2paddle
  • Seafood
    wanted
  • If it's pasta
    2serving
  • Cooking oil
    2T
  • Garlic
    7piece
  • Vietnamese pepper
    4ea
  • an oregano
    1/2t
  • onion
    1/2ea
  • Cabbage
    4~5piece
  • a zucchini pumpkin
  • Mushrooms
  • Broccoli
  • pepper
  • Red pepper powder
    2T
  • Sugar
    1/2T
  • Oyster sauce
    1/2T
  • Chicken stock
    1/2T
  • Salt
    little
Cooking Steps
STEP 1/11
Wash the seafood after preparing it or drain it after defrosting it. Wash the vegetables clean to use. I'll cut the tomatoes first. Make a cross cut at the end. Place water on potter when cutting.
STEP 2/11
Pour hot water evenly. Rinse with cold water if you see a clear crack after about 30 seconds. And if you peel it, it's very easy to peel.
STEP 3/11
It takes time to make it with raw tomatoes, but I cut it into 2 or 3 pieces to make it faster. I cut the zucchini and garlic thickly considering the time to stir-fry.
STEP 4/11
I cut the zucchini and garlic thickly considering the time to stir-fry.
Cut other vegetables into bite-size pieces.
STEP 5/11
Boil 1T of salt in 2L of water and boil the pasta for 5-6 minutes. It prevents the olive oil from sticking around. Noodles are used as broth.
STEP 6/11
Put the garlic scent on the heated wok and crush the Vietnamese pepper. Add oregano now.
STEP 7/11
First, stir-fry hard vegetables and tomatoes and add 2T of red pepper powder in the wok. Stir-fry once and add seafood and soft vegetables. Add 1T of soy sauce around the edges, stir-fry evenly, and then add 2 ladles of noodles.
STEP 8/11
I poured 2 tablespoons of tomato paste. Add 1/2T of sugar to balance the acidity. Mix it well and adjust the concentration of the thick soup again with the water. Add oyster sauce and chicken stock 1/2T each.
STEP 9/11
Add the noodles and boil it so that the sauce is sufficiently.
STEP 10/11
I put 4 big octopus in a big container next to the side. I blanched them slightly once, so I put them in at the end. It also upgrades 1T of ground garlic to vivid spicyness. It's just a little thick for me, so it's just for me. If you want to season it more, please finish it with salt.
STEP 11/11
I added one serving and put it in a small earthen pot. The noodles were laid well underneath, the broth was added to the broth, and the ripe seafood was placed on top to look delicious. If you add a little bit of green onion with garnish, it's a point of color.
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