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
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
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.
Place 6 - 8 pieces of your fried cauliflower in a bowl; add a splash of lemon juice and season with salt.
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:
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.
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
In a mortar and pestle, add chilis, garlic, and salt; break that down until you obtain a paste and place it in a bowl.
To your paste, add chili flakes, Gochujang, sugar, mirin and soy sauce; whisk until well combined.
Ghost Pepper Gochujang Chicken:
Place chicken in a mixing bowl, then add salt, sugar, and ginger; mix well until completely coated.
In a mixing bowl, add cornstarch, a pinch of salt, and AP Flour; mix to combine.
Coat all your chicken with your dredge, shake off the excess, and place them on a baking sheet.
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.
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
Place all ingredients in a blender and blend until smooth.
Curry From Hell:
Curry Paste
In a blender, add Kashmiri chili powder, cumin, coriander, fennel, cloves, cardamom, sugar, and black pepper; blend until a fine powder.
Add peppers, garlic, ginger, vinegar, and water; blend until smooth and season with salt to taste (at your own risk).
Curry Sauce
Preheat oven to 375F.
Place beef in a container, add curry paste, cover with plastic wrap and let it marinate for 30 minutes.
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.
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.
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.
