Budae Jjigae

Name: Budae Jjigae
Ingredients: 6 tablespoons Gochugaru (Korean red pepper flakes); 3 tbsp Soy sauce; 2 tbsp Fish sauce; 2 tbsp Rice wine or soju; 1 tbsp Sugar; 1 tsp Salt; 1 tsp Tunaeng (Korean fermented soybean paste); to taste Black pepper; 1/4 cup Water; 2 tbsp Chopped garlic; 1 cup Kimchi; 2 oz Rice cake (optional); Sliced into 1/4 inch thick pieces Spam; 2 lengths, sliced diagonally Hot dog; 1 quarter block, sliced Tofu; 4-6 stalks, thinly sliced Green onions; As needed, broken down Breakfast sausage (or ground pork/turkey/chicken); 2 tbsp Plain baked beans; 4 oz Tunaeng (Korean glass noodles); As needed Mushrooms; 5 cups Korean ultimate stock (or chicken/beef stock); 1 slice American cheese; As desired Ramen noodles (optional)

23 ingredients · from Seonkyoung Longest

Ingredients

6 tablespoons Gochugaru (Korean red pepper flakes)
3 tbsp Soy sauce
2 tbsp Fish sauce
2 tbsp Rice wine or soju
1 tbsp Sugar
1 tsp Salt
1 tsp Tunaeng (Korean fermented soybean paste)
to taste Black pepper
1/4 cup Water
2 tbsp Chopped garlic
1 cup Kimchi
2 oz Rice cake (optional)
Sliced into 1/4 inch thick pieces Spam
2 lengths, sliced diagonally Hot dog
1 quarter block, sliced Tofu
4-6 stalks, thinly sliced Green onions
As needed, broken down Breakfast sausage (or ground pork/turkey/chicken)
2 tbsp Plain baked beans
4 oz Tunaeng (Korean glass noodles)
As needed Mushrooms
5 cups Korean ultimate stock (or chicken/beef stock)
1 slice American cheese
As desired Ramen noodles (optional)

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Method

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Watch the original: “Budae Jjigae” by Seonkyoung Longest. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.