Savory Budae Jjigae (Spicy Korean Stew) Dish

Name: Savory Budae Jjigae (Spicy Korean Stew) Dish
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

yummygusto.com

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