📌 QUICK OVERVIEW
⏱️ Prep Time: 15 minutes
🍳 Cook Time: 20 minutes
🍽️ Servings: 4-6
📊 Difficulty: Easy
💰 Estimated Cost: $20-$30
📋 INGREDIENTS
Main Ingredients:
- Spam (or luncheon meat): 1 can (200g), sliced
- Hot dogs or sausages: 2, sliced diagonally
- Tofu: 1 block (200g), sliced into cubes
- Kimchi: 1 cup, chopped
- Instant ramen noodles: 1-2 packs
- Rice cakes (tteok): 1 cup (optional)
- Canned baked beans: ½ cup
- Sliced American cheese: 2 slices
- Green onions: 2, chopped
Broth Base:
- Water or anchovy stock: 4 cups
- Gochujang (Korean red chili paste): 2 tbsp
- Gochugaru (Korean red chili flakes): 1 tbsp
- Soy sauce: 2 tbsp
- Minced garlic: 1 tbsp
- Sugar: 1 tsp
🔪 EQUIPMENT NEEDED
- Large shallow pot or skillet
- Ladle
- Knife and cutting board
- Stove or portable burner (for table cooking)
📝 INSTRUCTIONS
- Prepare the Ingredients
- Slice the spam, hot dogs, tofu, and green onions. Chop the kimchi into bite-sized pieces.
- If using rice cakes, soak them in warm water for 10 minutes to soften.
- Assemble the Stew
- In a large shallow pot, arrange the spam, hot dogs, tofu, kimchi, rice cakes, and baked beans in sections. Place the ramen noodles in the center.
- Make the Broth
- In a bowl, mix water (or anchovy stock) with gochujang, gochugaru, soy sauce, minced garlic, and sugar. Stir until well combined.
- Cook the Stew
- Pour the broth over the arranged ingredients in the pot. Bring to a boil over medium-high heat.
- Once boiling, reduce to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
- Add the Finishing Touches
- Add the sliced American cheese on top and let it melt into the stew. Sprinkle chopped green onions before serving.
- Serve and Enjoy
- Serve the stew directly from the pot at the table. Use a ladle to scoop portions into individual bowls.
💡 PRO TIPS
- Use anchovy stock for a more authentic Korean flavor.
- Adjust the spice level by adding more or less gochugaru and gochujang.
- Add vegetables like mushrooms, zucchini, or onions for extra nutrition.
🥗 SERVING SUGGESTIONS
- Serve with steamed white rice on the side.
- Pair with Korean side dishes (banchan) like pickled radish or seasoned spinach.
📦 STORAGE TIPS
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a pot over medium heat, adding a splash of water if the broth has thickened.
🔄 VARIATIONS
- Seafood Budae Jjigae: Add shrimp, clams, or squid for a seafood twist.
- Vegetarian Budae Jjigae: Replace meat with mushrooms and use vegetable stock.
Jade Grace Teman Setia di Dapur Anda