1 lb. dried spaghetti
1 cup low sodium chicken stock (or 1 cup water+2 tsp. chicken powder)
1/2 cup sake (or 2 tbsp. rice wine and 1/c cup water)
1 tsp. hot bean sauce
4 tbsp. mirin
4 tbsp. red miso
1 tsp. rice vinegar
2 tbsp. sesame oil
1 tbsp. chopped ginger
1 tbsp. (3 large cloves) chopped garlic
5 scallions, finely chopped (separate white parts from green)
1 lb. ground beef
1. For the sauce: combine the chicken stock, sake, hot bean sauce, mirin, red miso, and rice vinegar to a small blender/food processor. Blend briefly, up to 1 minute, until smooth. Set aside.
2. Heat the sesame oil in a sauté pan over medium heat. Add the ginger, garlic and the white parts of the scallions and cook for about 30 seconds. Add the ground beef and cook, stirring constantly, for about 1 minute. Add the sauce. Reduce heat to a simmer and cook 5-6 minutes.
3. In the meantime, cook the pasta according to package directions until al dente. Drain the pasta in a colander & set aside.
4. Add the drained pasta to the pasta sauce and toss briefly until well-combined. Turn off the heat and plate the pasta onto individual serving plates. Garnish with the sliced green parts of the scallions.