Budae Jjigae
Servings 4
Ingredients
Dashi broth
- 3 dried shiitake mushrooms
- 1 3x3 inch kombu
- ½ medium onion peeled
- 2 garlic cloves
- 5 dried anchovies guts removed
- 6 cups water
- ½ cup bonito flakes
Stew
- 1 tablespoon oil
- ½ medium onion sliced
- 1 carrot sliced on a bias
- 2 cloves garlic minced
- ½ can spam sliced
- 4 ounces pork belly cut into 1 ½ inch pieces
- 1 cup kimchi chopped
- 4 ounces firm tofu sliced
- 1 cup ovalette rice cakes
- 3 ounces instant ramen noodles
Seasoning spice
- 2 tablespoons gochugaru
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
Instructions
- Prepare dashi broth. Combine dried shiitake mushrooms, kombu, onion, garlic, dried anchovies, and water in a large pot. Bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Remove from heat and add bonito flakes. Cover the pot and let sit for 10 minutes. Strain stock, discarding ingredients.
- Heat 1 tablespoon oil in a wide pot over medium-high heat. Add onion, carrot, and garlic and saute until onions have softened, about 3-4 minutes. Arrange spam, pork belly, kimchi, tofu, and rice cakes in the pot. Pour in dashi broth and bring to a boil.
- Mix together seasoning spice, including gochujang, gochugaru, soy sauce, and rice wine. Add to soup and mix together. Reduce heat to a simmer and cook for another 5 minutes.
- Add ramen noodles and cook until al dente, about 2-3 minutes. Remove from heat and serve.
Notes
You can find gochugaru and gochujang at Asian grocery stores.
You can adjust the spice level by increasing or decreasing the amount of gochugaru.
