Budae jjigae recipe adapted to Nouvelle cuisine
This fusion creation combines the bold flavors of the original with the elegance and artistry of Nouvelle Cuisine, resulting in a dish that is both comforting and sophisticated.
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Ingredients
- 200g (7 oz) thinly sliced beef
- 150g (5.3 oz) smoked sausage, sliced
- 100g (3.5 oz) tofu, cubed
- 100g (3.5 oz) enoki mushrooms
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups (470ml) beef broth
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 green onions, chopped
- 1/4 cup (60ml) heavy cream
- Fresh cilantro, for garnish
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