Budae jjigae recipe adapted to Molecular gastronomy
This innovative take on the classic stew combines the essence of Korean flavors with the artistry of molecular techniques.
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Cooking tools:
- Immersion blender
- Blender
- Handheld frother
- Syringe
- Dropper
- Kitchen scale
- Measuring cup
- Stove
- Pot
- Mixing bowl
- Slotted spoon
- Spoon
- Cutting board
- Chef's knife
- Serving bowl
Ingredients
- 200g (7 oz) Spam, diced
- 200g (7 oz) assorted sausages, sliced
- 150g (5.3 oz) kimchi, chopped
- 100g (3.5 oz) tofu, cubed
- 50g (1.8 oz) instant ramen noodles
- 500ml (2 cups) chicken broth
- 30g (1 oz) gochujang (Korean red pepper paste)
- 20g (0.7 oz) sugar
- 10g (0.35 oz) soy sauce
- 5g (0.2 oz) garlic, minced
- 5g (0.2 oz) ginger, grated
- 2g (0.07 oz) instant coffee
- 2g (0.07 oz) agar-agar powder
- 1g (0.04 oz) sodium alginate
- 1g (0.04 oz) calcium lactate
- Water, as needed
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