Seaweed Natto Pasta, Choi Kang-rok Style

20251228 #breakfastdiary day 1597, -1°C/cloudy 550kcal Seaweed Natto Pasta, chef Choi Kang-rok–style, as seen on #NaengbuhaeCookingShow (Fridge Battle) Used chili paste instead of kimchi and basil instead of scallion — I think the original recipe would've been better.

1 serving spaghetti, 1t minced garlic, 1/2t chili paste, 10g butter, 1 packet seasoned seaweed, 1 pack natto, a little basil

1. Cook the spaghetti in salted boiling water. 2. Heat olive oil in a pan, add 1t minced garlic and 1/2t chili paste, and sauté. 3. Pour 180ml water into step 2, add a packet of seasoned seaweed, 10g butter, and a pack of natto, bring to a boil, then add the spaghetti from step 1. Turn off the heat and mantecare. 4. Plate it and top with egg yolk and basil.