Budae jjigae recipe adapted to Japanese cuisine
This hearty and comforting stew combines the best of both worlds, blending the umami-rich flavors of Japanese ingredients with the spicy kick of Korean cuisine.
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Ingredients
- 2 cups (470ml) dashi stock
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 carrot, sliced into thin strips
- 1 cup (150g) sliced Japanese sausages
- 1 cup (200g) sliced tofu
- 1 cup (200g) sliced shiitake mushrooms
- 1 cup (200g) napa cabbage, chopped
- 1 cup (200g) kimchi
- 1 cup (200g) instant ramen noodles
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
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