Budae Jjigae

Ingredients

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (235ml) water 1 cup (235ml) water
• 200g sliced pork belly 200g sliced pork belly
• 200g sliced beef 200g sliced beef
• 1 cup (200g) kimchi 1 cup (200g) kimchi
• 1/2 cup (100g) canned baked beans 1/2 cup (100g) canned baked beans
• 1/2 cup (100g) sliced sausage 1/2 cup (100g) sliced sausage
• 1/2 cup (100g) instant ramen noodles 1/2 cup (100g) instant ramen noodles
• 1/2 cup (100g) tofu, cubed 1/2 cup (100g) tofu, cubed
• 1/2 cup (100g) sliced mushrooms 1/2 cup (100g) sliced mushrooms
• 1/4 cup (60g) sliced onion 1/4 cup (60g) sliced onion
• 2 green onions, chopped 2 green onions, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon gochujang (Korean red pepper paste) 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onion, sauté until fragrant.
2. 2.
   Add pork belly and beef slices, cook until browned.
3. 3.
   Stir in gochujang and soy sauce, ensuring the meat is coated evenly.
4. 4.
   Add chicken broth and water to the pot, bring to a boil.
5. 5.
   Reduce heat to low and add kimchi, baked beans, sausage, tofu, mushrooms, and green onions. Simmer for 10 minutes.
6. 6.
   Meanwhile, cook the instant ramen noodles according to package instructions. Drain and set aside.
7. 7.
   Season the stew with sugar, salt, and pepper to taste.
8. 8.
   Add the cooked ramen noodles to the pot and simmer for an additional 5 minutes.
9. 9.
   Serve hot in individual bowls, garnished with additional green onions.

Treat your ingredients with care...

• Kimchi — Use well-fermented kimchi for a tangy and robust flavor.
• Gochujang — Adjust the amount of gochujang according to your spice preference.
• Ramen noodles — Cook the noodles separately to prevent them from becoming too soft in the stew.
• Tofu — Use firm tofu to ensure it holds its shape during cooking.
• Pork belly — For a leaner option, you can substitute pork loin or chicken breast.

Tips & Tricks

• Customize the ingredients by adding other favorites like sliced cheese, rice cakes, or vegetables.
• Adjust the spiciness by adding more or less gochujang.
• For a richer flavor, use homemade chicken broth instead of store-bought.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for another delicious meal.
• Serve with a side of steamed rice to complete the meal.

Serving advice

Budae Jjigae is best enjoyed piping hot. Serve it as a main course with a bowl of steamed rice on the side. Provide individual spoons for each diner to savor the stew's rich flavors.

Presentation advice

Present the Budae Jjigae in a large, colorful bowl to showcase the vibrant ingredients. Garnish with a sprinkle of chopped green onions for a fresh touch. Serve with a side of steamed rice and kimchi for a complete Korean dining experience.