I think, in the end, I actually preferred the budae jjigae ramen to this stew. But I'm still glad to have tried it! And, honestly budea jjigae is such a flexible recipe that there's really a lot of room for variation and adjustment. So I wouldn't necessarily be opposed to making this again with slightly different ingredients and proportions at some point.
Photo goes here.
Budae Jjigae
Slightly adapted from Aaron & Claire
Ingredients
Seasoning Paste
- 6 Tbsp. gochugaru (Korean chile flakes)
- 2 Tbsp. sugar
- 2-3 Tbsp. garlic paste
- 2 Tbsp. dark soy sauce
- 1 Tbsp. dasida (Korean beef stock powder)
- 1/4 c. water
Soup
- 400g cabbage
- 1 Yukon Gold potato
- 4-5 green onions
- 400g SPAM
- 6-8 sausages
- 4 slices bacon
- 400g ground beef
- 1/4 c. baked beans
- 2-3 slices American (or mild cheddar) cheese
- 3 c. Korean bone broth (sagol yuksu)
- ~3 c. water
- 1-2 cake(s) of instant ramen noodles (optional)
Directions
- Combine the gochugaru, sugar, garlic, soy sauce, dasida, and water. Mix well and set aside.
- Cut the cabbage into bite-sized pieces.
- Slice the potato, green onions, SPAM, sausages, and bacon.
- Arrange all the ingredients nicely in a pot (or divide into two smaller pots).
- Add the seasoning paste in the middle.
- Use the ground beef to make some tiny meatballs -- no seasoning necessary -- and arrange them around the seasoning paste.
- Add the baked beans and place the cheese on top.
- Pour in the bone broth and water and bring to a boil.
- Once the rest of the ingredients are almost cooked, add in the ramen (if using) and cook until done.
- Serve with hot rice and/or kimchi.
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