Budae Jjigae is a hearty Korean stew made with instant noodles, pork belly, sausages, and vegetables simmered in a spicy gochujang-based broth. Packed with ingredients and topped with cheese, it delivers an irresistibly addictive and satisfyingly 'junk food' flavor. Perfect for warming up on a cold day.
Ingredients
Main Ingredients (2-3 servings)
- Thinly sliced pork belly 150g
- Sausages 4 pcs
- Nira (Garlic Chives) 1/2 bunch
- Napa Cabbage Kimchi 150g
- Instant Ramen Noodles (dried) 1 pack
- Sliced Cheese (melting) as much as you like
- Onion 1/2
- Water 4 cups
Seasonings
- Sesame Oil 1 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Gochujang (Korean Chili Paste) 2 tbsp
- [A] Miso Paste 2 tbsp
- [A] Grated Garlic 1 clove
- [A] Grated Ginger 1 clove
Steps
- Thinly slice 1/2 onion.
- Cut 4 sausages diagonally in half.
- Roughly chop 1/2 bunch of nira (garlic chives).
- In a bowl, mix 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Gochujang (Korean Chili Paste), 2 tbsp Miso Paste, grated garlic from 1 clove, and grated ginger from 1 clove. This seasoned mixture can also be used for tteokbokki.
- Heat 1 tbsp sesame oil in a pot, add 150g napa cabbage kimchi and 150g thinly sliced pork belly, and stir-fry. Stir-frying the kimchi enhances its savory depth.
- Add the prepared seasoned mixture and stir-fry, coating the pork and kimchi well. Stir-frying at this stage creates the flavor base for the Budae Jjigae.
- Add 4 cups of water and bring to a simmer.
- Once boiling, add the sliced 1/2 onion and the diagonally cut 4 sausages.
- Add the roughly chopped 1/2 bunch of nira (garlic chives).
- Break apart and add 1 pack of instant ramen noodles (dried). Simmer briefly to allow the noodles to absorb the broth. Breaking the noodles into pieces helps them cook faster and absorb more soup.
- For the finishing touch, top with sliced cheese (melting) as much as you like and let it simmer until the cheese is melted and gooey. Adding cheese deepens the Korean flavor profile.
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