The Spiciest Meal Ever

4 Courses. 9,000,000 Scoville of Heat. 1 Winner. The tastiest spicy food challenge ever done. INGREDIENTS: Fried Cauliflower and Romesco:...

4 Courses. 9,000,000 Scoville of Heat. 1 Winner. The tastiest spicy food challenge ever done.


INGREDIENTS:

Fried Cauliflower and Romesco:

Romesco

  • 16 oz jar roasted red bell peppers

  • 4 garlic cloves

  • 1/2 cup (80g) roasted almonds

  • 2 tablespoons (39g) tomato paste

  • 1 tablespoon (9g) smoked paprika

  • 1 teaspoon (2g) cayenne powder

  • 1 tablespoon (10g) sherry vinegar

  • 1/2 cup (86g) extra virgin olive oil

  • Salt to taste

Cauliflower

  • 1 head cauliflower, cut into 2” pieces

  • Vegetable oil for frying

  • Salt and pepper to taste

  • 2 lemons for juicing/zesting

Buddae Jiggae:

  • 1/4 lb (113g) fresh shiitake mushrooms, ½” sliced

  • 1 container enoki mushrooms, remove the base

  • 1/2 cup (79g) kimchi, roughly chopped

  • 1/2 tofu, ½” sliced

  • 1 tin spam, ½” sliced

  • Homemade Buddae Jiggae sauce

  • 1/4 lb (110g) instant ramen noodles

  • 4.5 cups chicken stock

  • 1.5 cups (90g) Korean rice cakes (soaked in cold water for 15 mins)

  • 2 slices American cheese

  • 3 green onions, thinly sliced

Sauce

  • 5-10 birds' eye chili, rough chopped

  • 5 cloves garlic, minced

  • 1 tbsp salt

  • 2 tablespoons (23g) Korean chili flakes

  • 1.5 tablespoons (33g) gochujang

  • 1 tablespoon (15g) sugar

  • 2.5 tablespoons (36g) mirin

  • 1.5 tablespoons (24g) soy sauce

Ghost Pepper Gochujang Chicken:

  • 8 chicken wings

  • 8 chicken drumsticks

  • 2 teaspoons (10g) fine sea salt

  • 1/2 teaspoon (2.5g) granulated sugar

  • 2 teaspoons (8g) ginger, grated

  • 1 cup (130g) cornstarch

  • 1/2 cup (75g) all-purpose flour

Sauce

  • 5 cloves garlic

  • 1 teaspoon (3g) toasted sesame oil

  • 1/4 cup (68g) honey

  • 3 tablespoons (44g) ketchup

  • 2 tablespoons (50g) gochujang

  • 2 tablespoons (20g) soy sauce

  • 2-4 ghost peppers ground into a very fine paste

Curry From Hell:

Curry Paste

  • 5 tablespoons (35g) Kashmiri chili powder

  • 3 teaspoons (8g) cumin seeds

  • 2 teaspoons (5g) coriander seeds

  • 1 teaspoon (5g) fennel greek seeds

  • 3 cloves

  • 4 green cardamom

  • 2 teaspoons (5g) cinnamon powder

  • 1 teaspoon (4g) sugar

  • 1/2 teaspoon (3g) black pepper, ground

  • 3 dragons breath chilies, whole

  • 2 chocolate meruga scorpion chilies

  • 12 cloves garlic

  • 1-inch knob of fresh ginger

  • 1/3 cup (78g) white vinegar

  • 2 cups water

Curry Sauce

  • 1.5 lb (680g) beef chuck roast, cut into small 1-inch cubes

  • 1 onion, finely chopped

  • 1/4 cup (40g) ghee

  • 1-inch knob ginger, grated

  • 4 cloves garlic, finely chopped

  • 2.5 tablespoons (38g) tomato paste

  • 2 cups beef stock

  • 2 teaspoons (9g) black mustard seeds

  • 2.5 tablespoons (38g) tomato paste

  • 10 curry leaves

  • 1/4 teaspoon (2g) mad dog plutonium 9 extract, optional

  • Salt to taste

INSTRUCTIONS:

Fried Cauliflower and Romesco:

Romesco

  1. In a blender, add all ingredients, except olive oil, and blend until smooth (you can add a splash of water to loosen up), and while constantly blending, stream in olive oil to emulsify it.

Cauliflower

  1. Fill up a heavy bottom pot just over halfway with vegetable oil. Heat oil to 350F, and in batches, fry your cauliflowers pieces for 3 minutes or until golden brown. Repeat this process until you have fried all your cauliflower. Remove and place on a baking sheet with a wire rack and season with salt while hot.

  2. Place 6 - 8 pieces of your fried cauliflower in a bowl; add a splash of lemon juice and season with salt.

  3. Assembly - On a plate, add a dollop tablespoon of Romesco and tap the plate from below to spread the sauce evenly. Place 5 to 8 pieces of cauliflower upside down in the center of the plate and on the sauce, garnish with lemon zest and flaky salt.

Buddae Jiggae:

  1. Assembly.- In a 12” wide & 5 - 6” deep sauce pot, in clockwise order, add shiitake mushrooms, enoki mushrooms, kimchi, tofu, and Spam in the middle; add your sauce on top of the Spam, and finally, chicken stock. Turn up the heat to medium-high, cover with a lid and boil for 7 minutes.

  2. Remove the lid, and add ramen noodles, rice cakes, American cheese slices, and green onions; boil uncovered for 4 minutes or until the noodles are soft.

Sauce

  1. In a mortar and pestle, add chilis, garlic, and salt; break that down until you obtain a paste and place it in a bowl.

  2. To your paste, add chili flakes, Gochujang, sugar, mirin and soy sauce; whisk until well combined.

Ghost Pepper Gochujang Chicken:

  1. Place chicken in a mixing bowl, then add salt, sugar, and ginger; mix well until completely coated.

  2. In a mixing bowl, add cornstarch, a pinch of salt, and AP Flour; mix to combine.

  3. Coat all your chicken with your dredge, shake off the excess, and place them on a baking sheet.

  4. Fill up a heavy bottom pot just over halfway with vegetable oil. Heat oil to 320F, and in batches, par-fry your chicken for 3 - 4 minutes. Remove and place on a baking sheet with a wire rack to cool.

  5. Increase oil temperature to 375F, and in batches, refry your chicken for 3 - 4 more minutes or until crispy, and the internal temperature reads 165F. Remove chicken and place in a bowl. Add in ½ of your sauce and toss until completely coated.

Sauce

  1. Place all ingredients in a blender and blend until smooth.

Curry From Hell:

Curry Paste

  1. In a blender, add Kashmiri chili powder, cumin, coriander, fennel, cloves, cardamom, sugar, and black pepper; blend until a fine powder.

  2. Add peppers, garlic, ginger, vinegar, and water; blend until smooth and season with salt to taste (at your own risk).

Curry Sauce

  1. Preheat oven to 375F.

  2. Place beef in a container, add curry paste, cover with plastic wrap and let it marinate for 30 minutes.

  3. In a mixing bowl, add onion, ginger, and garlic. Set up a 12” skillet over medium heat, add ghee, and once hot and melted, add your onion mixture, stirring often, and season with salt.

  4. Add tomato paste and ¼ of your total beef stock, and boil until veggies soften. Next, place your mixture in a blender and blend until smooth. Finally, put it back into the skillet with the rest of your beef stock.

  5. Add your marinated beef, stir to combine, and add curry leaves; once it comes to a simmer, cover it with a lid and place it in the oven for 2 hours. Optionally add mad dog plutonium 9 extract and mix until combined.

Let's Get Cooking

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