Budae jjigae recipe adapted to Indo cuisine
This Indo-style adaptation of Budae Jjigae, a popular Korean dish, combines the comforting elements of a stew with the vibrant spices of Indo cuisine.
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Ingredients
- 200g (7 oz) chicken sausages, sliced
- 200g (7 oz) beef, thinly sliced
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tablespoons gochujang (Korean chili paste)
- 2 cups (470ml) chicken broth
- 200g (7 oz) tofu, cubed
- 1 cup (150g) kimchi, chopped
- 1 cup (100g) sliced mushrooms
- 1 cup (100g) sliced cabbage
- 2 green onions, chopped
- Salt
- pepper
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