Budae Jjigae | Toffee bits

Name: Budae Jjigae | Toffee bits
Ingredients: 1 dried shiitake mushroom; 4 large dried anchovies, heads and guts removed, wrapped in cheesecloth; One 3- × 5-inch sheet dried edible kelp or kombu; ½ teaspoon sea salt; 12 ounces SPAM, cut into ½-inch-thick slices; 1½ cups Napa cabbage kimchee (tongbaechu); 8 ounces sliced Korean rice cakes; 1 white onion, peeled and thinly sliced; 2 scallions (white and light green parts), thinly sliced; 5 garlic cloves, peeled and 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, preferably the Korean brand Shin, seasoning packet discarded

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Recette par georgie de Toffee bits.

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Ingredients

1 dried shiitake mushroom
4 large dried anchovies, heads and guts removed, wrapped in cheesecloth
One 3- × 5-inch sheet dried edible kelp or kombu
½ teaspoon sea salt
12 ounces SPAM, cut into ½-inch-thick slices
1½ cups Napa cabbage kimchee (tongbaechu)
8 ounces sliced Korean rice cakes
1 white onion, peeled and thinly sliced
2 scallions (white and light green parts), thinly sliced
5 garlic cloves, peeled and 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, preferably the Korean brand Shin, seasoning packet discarded