Savory Budae Jjigae (Spicy Korean Stew) Dish - Yummy Gusto

Name: Savory Budae Jjigae (Spicy Korean Stew) Dish - Yummy Gusto
Ingredients: 1 litre (4 cups) chicken broth; 200 g of thin SPAM slices; 150 g (about 4) cocktail sausages, sliced thinly on an angle; 250 g firm tofu, sliced into 1.5 cm (1/2 inch) pieces; 200 g enoki mushrooms, stems separated and base trimmed; 200 g king oyster mushrooms, sliced thin along the stem; 100 g shiitake mushroom caps, sliced thin; 1/2 cup fermented kimchi, cut into bite-sized chunks; 110 g packet of instant ramen noodles; 50 g Korean rice cakes (drain after soaking in cold water for 15 mins if frozen); 30 g green onions, sliced on a slant; 1-2 cheese slices; 2 tablespoons Gochugaru (Korean chili flakes); 2 tablespoons mirin (rice wine); 1 tablespoon soy sauce; 1 tablespoon garlic paste; 1/2 tablespoon sweetener (like sugar); 1/2 tablespoon Gochujang (Korean chili paste); Dash of black pepper

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Whip up this flavorful Korean Budae Jjigae loaded with savory spam, smoky sausages, zesty kimchi, earthy mushrooms, and chewy noodles. Ready fast in just 30 minutes!

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Ingredients

1 litre (4 cups) chicken broth
200 g of thin SPAM slices
150 g (about 4) cocktail sausages, sliced thinly on an angle
250 g firm tofu, sliced into 1.5 cm (1/2 inch) pieces
200 g enoki mushrooms, stems separated and base trimmed
200 g king oyster mushrooms, sliced thin along the stem
100 g shiitake mushroom caps, sliced thin
1/2 cup fermented kimchi, cut into bite-sized chunks
110 g packet of instant ramen noodles
50 g Korean rice cakes (drain after soaking in cold water for 15 mins if frozen)
30 g green onions, sliced on a slant
1-2 cheese slices
2 tablespoons Gochugaru (Korean chili flakes)
2 tablespoons mirin (rice wine)
1 tablespoon soy sauce
1 tablespoon garlic paste
1/2 tablespoon sweetener (like sugar)
1/2 tablespoon Gochujang (Korean chili paste)
Dash of black pepper