Budae-jjigae
Ingredients: dried shiitake mushrooms, dried anchovies (large size), dried kelp (dasima), dangmyeon (sweet potato starch noodles), garlic cloves · 45 min cook time · 650kcal · ~₩20,400
Ingredients
2개 dried shiitake mushrooms, 8개 dried anchovies (large size), 1장 dried kelp (dasima), 2ounces dangmyeon (sweet potato starch noodles), 6개 garlic cloves, 1tablespoon hot pepper paste, 2tablespoons hot pepper flakes, 1teaspoon sugar, 1teaspoon soy sauce, 2tablespoons water, 150g pork belly, 1teaspoon salt, 0.5cup kimchi (tongbaechu-kimchi), 1cup cabbage, 0.33cup onion, 1개 green onion, 4ounces Polish sausage, 0.33캔 Spam, 50g ham, 0.25모 tofu, 100g rice cake, 0.25cup baked beans (pork & beans or vegetarian), 1장 cheese slice, 0.5봉지 Korean ramyeon, 20g radish sprouts
Instructions
1. Prepare the stock: Remove heads and guts from dried anchovies. Place 8 large dried anchovies, 2 dried shiitake mushrooms, and dried kelp (dasima) in a pot. Add water, close the lid, and boil over medium-high heat for 25 minutes.
2. While the stock boils, soak 2 ounces of dangmyeon (sweet potato starch noodles) in cold water.
3. Make the seasoning paste: Mince 6 large garlic cloves. In a bowl, combine minced garlic, 1 tablespoon hot pepper paste, 2 tablespoons hot pepper flakes, 1 teaspoon sugar, 1 teaspoon soy sauce, and 2 tablespoons water. Mix well.
4. Cut pork belly into bite-sized pieces.
5. After 25 minutes of boiling, add the cut pork belly to the stock and cook for an additional 10 minutes.
6. Remove anchovies, kelp, shiitake mushrooms, and pork from the stock. Let the mushrooms and pork cool. Add 1 teaspoon of salt to the stock and let it cool.
7. Prepare other ingredients: Slice the cooked shiitake mushrooms. Prepare 1/2 cup of kimchi, 1 cup of cabbage, 1/3 cup of onion, and 1 large green onion (or 2 small ones).
8. Slice 4 ounces of Polish sausage and 1/3 of a can of Spam thinly. Prepare ham, rice cake, 1/4 block of tofu, 1/4 cup of baked beans (with some juice), and 1 slice of cheese.
9. Arrange ingredients in a shallow pot: Start with cabbage and onion at the bottom. Add cooked pork, sliced mushrooms, kimchi, and the spicy seasoning paste.
10. Add Polish sausage, Spam, ham, rice cake, tofu, baked beans, and cheese slice to the pot. Place half a package of Korean ramyeon and the soaked dangmyeon noodles.
11. Pour the prepared stock into the pot, ensuring it's not too full to prevent boiling over. Garnish with radish sprouts.
12. Place the pot on a burner at the table. Cook over medium-high heat until bubbling. As the broth reduces, add more stock.
13. After 9-10 minutes of cooking, mix the ingredients with tongs and serve. Continue to cook and eat, adding more stock as needed.
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