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Home Dish Budae jjigae

Budae jjigae

Name: How to cook Budae jjigae - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Cooking Rabbit

Budae jjigae

A one of dish from korea which have a long history. They say necessity is the mother of invention and this stew is a sterling example of that sentiment. Budae jjigae was created in Uijeongbu, an hour north of Seoul, soon after the Korean War when food scarcity led starving Koreans to concoct a meal using food that was discarded or handed out at US military bases. The Koreans added the unfamiliar ingredients, like Spam, hot dogs and baked beans, into a traditional spicy soup flavoured with gochujang, Korean red pepper paste, and topped it with a square of melted American cheese.

Ingredient

200 g

minced beef

100 g

thin rice noodles

200 g

can Spam, drained, cut into 5 mm-thick slices

American hot dogs, cut into thirds, scored widthwise

250 g

firm tofu, drained, cut into 5 mm-thick slices

200 g

small shiitake mushrooms, trimmed

220 g

can baked beans

1 cup

kimchi (see Note)

2 litres (8 cups)

chicken stock

1 tbsp

fish sauce

small leek, white part only, halved lengthwise, thinly sliced, soaked in cold water for 10 minutes

red onion, thinly sliced

120 g

packet ramen instant noodles

pre-packaged cheese slices

70 g (1/4 cup)

gochujang (see Note)

garlic cloves, crushed

3 cm

piece ginger, finely grated

2 tbsp

caster sugar

2 tbsp

powdered fermented soybeans (see Note)

1 tbsp

sesame oil

2 tsp

chilli powder

1 tbsp

rice vinegar

Cooking instructions

* Step 1

To make gochujang sauce, place all ingredients in a small bowl and stir to combine.

* Step 2

Combine beef and 1 tbsp gochujang sauce in a small bowl and marinate for 15 minutes. Meanwhile, cook rice noodles according to packet instructions. Drain.

* Step 3

In a large casserole pan, arrange Spam, hot dogs, tofu, mushrooms, baked beans, kimchi and beef.

* Step 4

Place chicken stock in a large saucepan over medium-high heat and bring to a rapid simmer. Stir in fish sauce and remaining gochujang sauce. Gently pour hot stock mixture over ingredients in casserole pan (taking care to keep arrangement intact), cover and simmer gently over medium heat for 15 minutes or until beef is just cooked.

* Step 5

Add leek, onion and ramen noodles (without seasoning mixture from packet) and push gently to submerge in broth. Cook, uncovered, for 6 minutes or until noodles are cooked. Turn off heat, place cheese slices over the centre of the stew and stand for 5 minutes, or until melted. Scatter with spring onions, chillies and bean sprouts.