Budae Jjigae

Name: Budae Jjigae
Prep time: 45 min
Total time: 45 min
Ingredients: 3 dried shiitake mushrooms; 1 3x3 inch dried kelp piece; 1/2 onion, peeled, left whole; 2 garlic cloves, whole; 1 tbsp dried shrimp; 5 dried anchovies, guts removed; 6 cups water; 1/2 onion, sliced; 1 carrot, sliced on a bias; 2 cloves garlic, minced; 1/2 can spam, sliced; 4 ounces pork belly, cut into 1 1/2 inch pieces; 1 cup kimchi, chopped; 4 ounces tofu, sliced; 1 cup rice cakes, fresh; 1 package instant ramen noodles; 2 tbsp Korean red chili powder (gochugaru); 1 tbsp Korean red chili paste (gochujang); 1 tbsp soy sauce; 1 tbsp rice wine

4 steps

Prep:45min

The stew is a hodgepodge of ingredients from spam to ramen noodles to kimchi and it’s oh so delicious!

Updated at: Thu, 17 Aug 2023 13:35:57 GMT

Ingredients

4 servings

Instructions

Step 1

Prepare dashi broth. To prepare : Combine all ingredients from dried mushrooms to water in a medium stockpot. Bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Remove from heat and strain stock, discarding ingredients.

Step 2

Heat wide pot over medium-high heat. Add 1 tbsp oil and saute onion, carrot, and garlic. Cook until onions have softened, about 3-4 minutes. Arrange the spam, pork belly, kimchi, tofu and rice cakes in the pot. Pour in the dashi broth and bring to a boil.

Step 3

Mix together the seasoning spice from the red chili powder to the rice wine. Add to the soup and mix together. Reduce heat to a simmer and cook for another 5 minutes.

Step 4

Add the ramen noodles and cook until done about 2-3 minutes. Remove from heat and serve.

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