Quick & Easy Mild Budae Jjigae (Korean Stew)
Budae Jjigae . A hearty, savory, spicy stew packed with instant noodles, vegetables, spam, tofu simmered in a flavorful broth! A popular Korean dish you can make in 30 minutes!
Ingredients
8 instant ramen noodles
680 g spam sliced into 1 cm thick pieces (or sub with bacon, hot dogs, or ham)
906 g tofu sliced into 1 cm thick pieces (soft to firm tofu)
770 g napa cabbage or regular cabbage roughly chopped
486 g mushrooms like enoki mushrooms, king oyster or button mushrooms sliced
796 ml baked beans maple flavoured
132 g kimchi
2 small onion sliced thinly
370 g Korean rice cakes
2,000 ml stock anchovy, dashi, chicken or vegetable stock will work
8 slices cheese cheddar, swiss or mozzarella work
2 green onion finely chopped
Sauce
20 ml sesame oil
30 ml regular soy sauce
60 ml gochujang mild kind (add 1-2 tablespoon more if you prefer this spicier)
48 g white granulated sugar
4 cloves garlic minced
Instructions
1-Place prepared onion, green onion, cabbage, mushrooms, spam, tofu, maple baked beans, kimchi and rice cakes into large pan that is about 3 inches deep. Set aside.
2-Next in a small bowl, whisk together your sauce ingredients until well combined. Pour the sauce and stock into the pan.
3-Then place the pan over your stovetop or portable gas burner and boil over medium-high heat. Let the ingredients simmer in the stock for 10-15 minutes until the mushrooms soften, stirring occasionally. Feel free to cover with a lid if needed to speed up the process.
4-Place instant ramen noodles on top of the stew with a slice of cheese on the noodles. Boil ramen for 2 minutes or until Al Dente texture. Depending on the size of your pan, you may need to boil the ramen cakes one at a time and remove cooked noodles from the broth so they don't get soggy. Enjoy the hot stew with steamed rice!
-If you want to keep the stew bubbling for guests, reduce the heat to the lowest setting possible uncovered.