Refreshing Cold Chogye Cream Pasta
Sweet, Sour, and Refreshing Cold Chogye Cream Pasta to Beat the Heat
Elevate your camping experience with a special dish! Surprise your dad and friends, tired from setting up the tent, with this cool, refreshing, and tangy Cold Chogye Cream Pasta. It’s easy to make, and its sweet, sour, and cooling flavor will awaken your appetite and banish the heat. Why not enjoy this nutritious and delightful Cold Chogye Cream Pasta that the whole family, young and old, can savor on your next camping trip?
Main Ingredients- 120g chicken breast
- 90g spaghetti pasta
- 1/2 onion
- 4 cloves garlic
- 1.5 cherry tomatoes
- 1 handful baby greens
- 1 Tbsp flying fish roe (tobiko)
- Olive oil, as needed
Sauce Ingredients- 100ml heavy cream
- 100ml mirin (sweet rice wine)
- 50ml vinegar
- 1/2 egg yolk
- 1 Tbsp ground peanuts
- 100ml heavy cream
- 100ml mirin (sweet rice wine)
- 50ml vinegar
- 1/2 egg yolk
- 1 Tbsp ground peanuts
Cooking Instructions
Step 1
First, let’s cook the spaghetti. When the water boils, add a splash of olive oil to prevent the pasta from sticking together, then cook for about 7-8 minutes. Make sure to check for al dente doneness.
Step 2
Next, we’ll tenderize the chicken breast by boiling it. Chicken breast can become dry, so boiling it with onion scraps and crushed garlic in water will help remove any gamey smell and make it much softer. Make a few shallow cuts in the chicken breast before boiling for about 12 minutes.
Step 3
While the pasta and chicken are cooking, prepare the cherry tomatoes. Remove the stems from 1.5 cherry tomatoes and cut them in half.
Step 4
Wash a handful of baby greens thoroughly and gently shake off excess water to keep them fresh and crisp.
Step 5
Now, let’s make the delicious sauce. In a bowl, combine 1/2 egg yolk, 100ml heavy cream, 100ml mirin, and 50ml vinegar. A good ratio to remember is 1:1 for cream and mirin, with half that amount for vinegar. Finally, stir in 1 Tbsp of ground peanuts for a nutty aroma and rich flavor.
Step 6
Once the spaghetti is cooked, drain it without rinsing. Drizzle a little olive oil over the hot pasta and toss to coat, preventing it from sticking or drying out. Let it cool completely.
Step 7
Shred the boiled chicken breast along the grain into bite-sized pieces. Allow this to cool completely as well. Shredding makes it easier to mix with the sauce.
Step 8
It’s time to chop the onion. Avoid mincing it too finely; aim for a slightly coarser chop so that you get a pleasant texture in every bite. Retaining some texture makes the pasta more enjoyable.
Step 9
Mince the garlic similarly to the onion. You can chop it a bit finer than the onion to release its flavor more readily.
Step 10
Heat some olive oil in a pan over medium heat and sauté the chopped onion and garlic until the onion becomes translucent and slightly golden. Let the sautéed onion and garlic cool down completely.
Step 11
Combine the cooled ingredients in a large bowl. Add the cooked spaghetti, the sautéed and cooled onion and garlic, and half of the shredded chicken breast. Pour the prepared sauce over everything and gently toss until well combined. The key is to mix everything evenly without breaking the pasta.
Step 12
Now, let’s plate it beautifully. Transfer the mixed pasta into a serving bowl. Arrange the remaining shredded chicken breast on top. Neatly spread the baby greens over the chicken. Spoon the flying fish roe in the center for a pop of color and texture. Finally, arrange the halved cherry tomatoes with their cut sides facing upwards as a garnish.
Step 13
Voila! Your delicious, refreshing, and tangy Cold Chogye Cream Pasta is ready to be enjoyed. Dig in and savor the taste!
