Budae Jjigae

🔥 Prep

• Slice 200 g Spam into ¼‑inch slabs.
• Cut 150 g Smoked Sausage diagonally into bite‑sized coins.
• Cut 250 g Tofu into rectangles.
• Roughly chop 180 g Kimchi.
• Drain 120 g Canned Baked Beans.
• Slice 80 g Rice Cake into bite‑size pieces.
• Thinly slice 60 g Shiitake Mushroom.
• Thinly slice 150 g Green Cabbage.
• Slice 3 pcs Scallion into thin rings.
• Mince 5 cloves Garlic.
• Grate 10 g Ginger.
• Measure 2 tbsp Gochujang, 1.5 tbsp Gochugaru, 1.5 tbsp Soy Sauce, 1 tbsp Mirin, 1 tsp Sugar, 1 tsp Toasted Sesame Oil, 1 tsp Salt, and 0.5 tsp Black Pepper.
• Have 900 ml Vegetable Broth and 100 ml Water ready.

🔥 Cook

• 1. In a bowl, whisk together the gochujang, gochugaru, soy sauce, minced garlic, grated ginger, mirin, sugar, black pepper, toasted sesame oil, and 2 tbsp anchovy broth to form the seasoning paste.
• 2. Arrange the sliced Spam, smoked sausage, tofu, cabbage, mushrooms, kimchi, baked beans, and rice cakes symmetrically around the perimeter of a wide shallow pot; place the seasoning paste in the center.
• 3. Pour the 900 ml vegetable broth and 100 ml water gently around the ingredients.
• 4. Bring to a vigorous boil over high heat, spooning broth over the center paste to dissolve it into soup. Add the ramen noodles in the center and top with the American cheese slice and sliced scallions. Simmer for 4‑5 minutes until the noodles are chewy and the cheese melts into a velvety, spicy broth.

🔥 Serve

• Ladle the bubbling Budae Jjigae directly from the pot into individual bowls.
• Garnish with extra sliced scallions and a drizzle of toasted sesame oil if desired.
• Serve hot with a bowl of steamed short‑grain rice or Korean multigrain rice on the side.
• Optional sides: extra kimchi, sliced raw garlic, or a simple cucumber salad for freshness.