I have failed you faithful readers…
But I am back!! and I had DING! genius cooking recipe moments today so hopefully more posts coming soon!!
For today…I will half post…meaning I didn’t take enough pictures…but it’s a delicious recipe. =P
So a little history behind this recipe. Budaejjigae is known as “trash” stew. The term came from the Korean army back during the Korean war where they would throw anything they could find into a pot with water and chili flakes and hot pepper paste and boil it until edible. Today it is a popular dish served while drinking. The spiciness of the stew cuts through the harshness of soju, Korea’s favorite liquor. =]
1 can spam, sliced
1 package of polish sausage, sliced
1/2 package of rice ovelettes (dduk), frozen
1 C cut kimchi (packed)
1 TBSP Sesame Oil
1 TSP Soy Sauce
1 1/2 TSP Black Pepper
1 1/2 TBSP Korean Hot Pepper Paste
1 TBSP Korean Chili Flakes
3-4 C Water
1 Package Shin Ramen
1 small package of Firm Tofu (sliced 1/4 inch thick)
1. In a large deep saucepan, saute, Kimchi, sausage, spam, frozen rice ovelettes, Sesame Oil, Soy Sauce, Black Pepper, Hot Pepper Paste, Chili Flakes, and Soup Base and Vegetables from the Shin Ramen until sausage and spam are browned. *this step intensifies the flavor of the kimchi and gives the sausage and spam a nice crust so they aren’t mushy when eating later…
2. Add Water and Tofu and bring to a boil. Taste at this point and make sure it’s not too watery. You can also season to taste at this point with salt/soy sauce and pepper.
3. Cover and simmer at medium heat until reduced to a stew consistency (I’m sorry…I don’t know how else to describe this) stirring occasionally.
4. Move to a portable gas stove set to high heat, add uncooked ramen noodles and let boil. You can start to enjoy the budaejjigae, while the noodles cook, with rice. *please don’t mind my friend’s ginormous head that’s the same size of the 13″ saucepan…=P