Budae jjigae recipe adapted to Chinese cuisine
This Chinese-style Budae Jjigae takes inspiration from the Korean original, infusing it with traditional Chinese ingredients and spices.
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Cooking tools:
- Hot pot
- Pot
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Chopsticks
- Spoon
Ingredients
- 200g (7 oz) Chinese sausages, sliced
- 200g (7 oz) boneless chicken thighs, thinly sliced
- 200g (7 oz) firm tofu, cubed
- 100g (3.5 oz) shiitake mushrooms, sliced
- 1 cup napa cabbage, chopped
- 1 cup bok choy, chopped
- 1 cup bean sprouts
- 4 cups chicken or vegetable broth
- 2 tablespoons chili bean paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon sugar
- Salt to taste
- Cooked rice for serving
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