Korean Ham-Packed Budae Jjigae
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 11
About this dish
With Spam and Vienna sausages piled in by the handful, the salty, meaty side of budae jjigae leads.
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Well-aged kimchi cuts through the processed meat with its sourness, and a block of instant ramen soaks up the seasoned broth as it cooks.
Ingredients
Instructions
- 1
Slice 180g Spam into 0.5cm pieces, then make shallow cuts in 120g Vienna sausages so they heat through without bursting.
Thinly slice 80g onion and cut 60g green onion on a diagonal, keeping a little green onion for the end.
- 2
Arrange 150g kimchi, onion, Spam, and sausages in a wide pot, alternating the ingredients so the broth can move between them.
Leave a small space in the center for the seasoning paste instead of stacking the meats too tightly.
- 3
Mix 1.5 tablespoons gochujang, 1 tablespoon gochugaru, and 1 tablespoon minced garlic until no dry clumps remain.
Spoon the paste into the center of the pot so it dissolves gradually instead of scorching on the bottom.
- 4
Pour 900ml stock around the edge of the pot and bring it to a steady simmer over medium heat.
Once bubbling, loosen the seasoning paste into the broth and simmer about 8 minutes, until the liquid turns deep red and richer.
- 5
Add the ramen noodles only just before serving, then ladle hot broth over them while cooking for about 3 minutes.
Stop when the noodles separate and stay slightly springy, then taste the broth before adding any extra saltiness.
- 6
Scatter the reserved green onion over the top and simmer 1 more minute to release its aroma.
If the kimchi tastes too sharp, balance the broth with 0.5 teaspoon sugar, then serve the pot immediately while very hot.
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