Go Back
Print

Budae Jjigae

Course Main Course, Soup
Cuisine Korean
Keyword Asian noodles
Total Time 45 minutes
Servings 4
Author Christine Ma

Ingredients

Dashi broth

  • 3 dried shiitake mushrooms
  • 1 3x3 inch dried kelp piece
  • ½ onion peeled, left whole
  • 2 whole garlic cloves
  • 1 tablespoon dried shrimp
  • 5 dried anchovies guts removed
  • 6 cups water

Stew

  • 1 tablespoon oil
  • ½ 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 tofu sliced
  • 1 cup rice cakes fresh
  • 1 package instant ramen noodles

Seasoning spice

  • 2 tablespoons Korean red chili powder (gochugaru)
  • 1 tablespoon Korean red chili paste (gochujang)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine

Instructions

  • Prepare dashi broth. Combine all ingredients in a medium stockpot. Bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Remove from heat and 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 chili powder, chili paste, 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 tender, about 2-3 minutes. Remove from heat and serve.