Today, I decided to make something spicy. Really spicy! I had a six pack of these Mamee Shinsegae Ghost Pepper Chicken cups sitting here – I’ve done the mukbang and the review – so why not… BREAD?! They have dark noodles and sauce sachets – this one was sure to burn – and it does. Let’s check it out!
Daebak Ghost Pepper Instant Noodle Bread
I really like making videos so here’s the video for this bread adventure!
- 1 noodle block from Shinsegae Mamee Daebak Ghost Pepper Chicken instant noodles
- 6 sauce sachets from Shinsegae Mamee Daebak Ghost Pepper Chicken instant noodles
- 3/4 cup water
- 1 tsp sugar
- 2 tsp oil
- 80g baked chicken, cut up in little pieces
- 2 cups flour
- 1 coarse cut green onion
- 1 1/4 tsp yeast
Cook and drain noodles. Add water, oil, sugar, sauce sachets, and green onion to bread machine pan. Add 1 cup flour. Add chicken and noodles. Add second cup of flour. Finally, top with yeast. Set to BASIC and DARK CRUST. Boom! Spicy bread!
Finished (click to enlarge). Garnished with Fresno chili pepper rings, thin sliced green onion, marinated egg, Huy Fong Chili Garlic sauce, and sesame seed. The bread was initially quite soupy and I had little hope that it would end up working well at all. The crust came out just great – thin and crusty with a nice crunch. The cake is especially light and fluffy – didn’t know what would happen with that chicken in there, but the chicken came out quite well and didn’t cause big air pockets or anything. Spicy? You’d better believe it! If you like Daebak, this should definitely make quite a nice sandwich for you. Most of the breads I’ve been making are honestly better standalone in my opinion – th flavors carry so micely and the texture is so good. See you next time!