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Budae Jjigae

Budae-jjigae — Since processed meats are salty, add seasoning separately at the end.

30 min · 2 servings

Ingredients

Ham, 120 g Sausage, 120 g Napa Cabbage Kimchi, 150 g tofu, 150 g onion, 80 g Anchovy stock, 800 ml gochujang Korean chili paste, 15 g gochugaru Korean chili flakes, 10 g Minced garlic, 10 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Cut the ham, Sausage, tofu, onion, and Korean kimchi into bite-sized pieces.
Arrange ingredients around the edge of cooking pot and put gochujang Korean chili paste, gochugaru Korean chili flakes, garlic in the center.
Pour in the stock, boil, and cook over medium heat for 12 minutes.
When the ingredients are sufficiently hot and Sausage is completely cooked, check the seasoning of the broth.

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