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Infuse your guests with flavor with this Budae Jjigae recipe!

1 dried shiitake mushroom
4 large dried anchovies (heads and guts removed, wrapped in cheesecloth)
1 3 x5-inch sheet dried edible kelp, or kombu
1/2 teaspoon sea salt
12 ounces precooked meat product (cut into 1/2-inch-thick slices)
1 1/2 cups Napa cabbage kimchi (tongbaechu)
8 ounces Korean rice cakes (sliced)
1 white onion (peeled, thinly sliced)
2 scallions (white and light green parts, thinly sliced)
5 cloves garlic (peeled, crushed)
3 hot dogs (thinly sliced)
8 ounces ground pork
3 tablespoons soy sauce
2 tablespoons gochujang (Korean fermented chili paste)
3 tablespoons medium/ fine gochugaru (ground Korean red pepper)
3 tablespoons cheongju (Korean rice wine)
3 tablespoons canned baked beans
1 package Ramen noodles

To make the anchovy broth: In a medium, heavy-bottomed pot, combine the mushrooms, anchovies, kelp, 4 cups water, and the salt and bring to a boil. Reduce to a simmer and cook for 30 minutes. Remove from the heat, strain and discard the solids. Set the broth aside.
Place the precooked meat product, kimchi, rice cakes, onion, scallions, garlic, hot dogs, and pork in small separate piles in the large shallow pot.
Add the soy sauce, gochujang, gochugaru, and cheongju to the pot, then slowly pour in the reserved anchovy kelp broth. Add the baked beans and 1 1/2 cups of water. Bring the contents to a steady simmer over high heat, stirring occasionally with the wooden spoon.
Cook for about 10 minutes, then add the ramen noodles. Ladle the broth over the noodles to help them break apart. Continue to cook for 2 or 3 minutes, until the noodles are cooked through but still chewy.

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