Recipes
Korean
Budae-jjigae

Budae-jjigae

Name: Budae-jjigae
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 350 ml water; 8 g dried anchovies; 1 dried kelp (dasima); 60 g Spam; 40 g cooked ham; 2 frankfurters; 80 g well-fermented kimchi; 1 tbsp kimchi brine; 2 tbsp baked beans; 50 g firm tofu; 40 g onion; 1 spring onion; 1 garlic; 1 tsp gochugaru; 1 tsp gochujang; 1 tsp soy sauce; 0.25 tsp sugar; black pepper; 1 instant ramyeon noodles; 1 processed cheese slice

Korea's post-war "army base stew": a fiery kimchi-and-gochujang broth loaded with Spam, ham, frankfurters, tofu and baked beans, finished at the table with instant ramyeon noodles and a slice of melting cheese.

Mains Under 400 kcal

35 min15 prep · 20 cookEasy292 kcalper serving

Instructions

Put 350 ml of water in a small saucepan with 8 g of dried anchovies and 1 piece of dried kelp. Bring to a gentle boil, lift the kelp out after 5 minutes so the stock does not turn slimy, and simmer the anchovies a further 5 minutes. Strain and keep the roughly 300 ml of stock hot.
Make the seasoning paste (yangnyeom): stir 1 tsp of gochugaru, 1 tsp of gochujang, 1 tsp of soy sauce, 1 clove of minced garlic, 0.25 tsp of sugar and a good pinch of black pepper together with 1 tbsp of kimchi brine until smooth.
Cut 60 g of Spam and 40 g of ham into 5 mm batons, slice 2 frankfurters on the diagonal, and cut 50 g of firm tofu into 1 cm slabs. Slice 40 g of onion thinly and 1 spring onion on the diagonal, keeping the greens aside for the finish.
Arrange everything in neat wedges in a wide, shallow pot (a 20 cm earthenware or stainless pot is ideal): 80 g of chopped kimchi on one side, then the Spam, ham, sausage and tofu, the sliced onion, and 2 tbsp of baked beans tipped into a gap. Spoon the seasoning paste into the centre.