Description
Translating to “army stew”, Budae Jjigae traditionally incorporates preserved meats and sausages and whatever vegetables are on hand.
Ingredients
- Dried mushroom: 3
- Dried kelp: 4 small pieces
- Dried anchovy: 10 pieces
- Dried shrimp: 2 tbsp
- White onion: 1/2, peeled, whole
- Water: 6 cups
- Spam meat: 1/2 can, sliced
- Pork belly: 120g, sliced thinly
- Kimchi: 1 cup, roughly chopped
- Silken tofu: 300g, sliced
- Rice cake (oblong): 1 cup, soaked in cold water for 30min
- Chicken frankfurter: 3, sliced diagonally
- Hot red pepper paste (gochujang): 3 tbsp
- Light soy sauce: 2 tbsp
- Rice wine: 1 tbsp
- Chilli powder (optional) : 2 tbsp
- Instant noodles: 1 pack
- Cheddar cheese slice: 1
- Red chilli: 2, chopped
- Spring onion: 1 stalk, chopped
Instructions
- Add mushrooms, kelp, anchovies, shrimps & onion into water.
- Bring to boil. Reduce to a simmer and cook for 20 min.
- Drain and keep the stock. Discard the remaining ingredients.
- Arrange spam meat, pork belly, kimchi (including sauce), tofu, rice cakes & frankfurters in a wok.
- Pour stock into wok. Bring to a boil.
- In a separate bowl, mix gochujang, soy sauce, rice wine and chilli powder with 1 cup of stock.
- Pour chilli paste mixture into wok. Leave to simmer for 5 min.
- Add noodles into the center of wok. Place cheese slice on top of noodles.
- Leave to cook for another 3 – 5 min.
- Garnish with chilli and spring onion to serve.
Notes
Make sure to add in lots of gochujang and kimchi sauce to create an appetisingly sweet, sour and spicy stew all at once. And don’t forget to top it all off with that tantalising piece of cheese slice!
- Category: Main
- Cuisine: Korean