Cheesy Budae-jjigae (Spicy Sausage Stew)
Warm Up This Cold Winter with Cheesy Budae-jjigae!
Beat the winter chill with a hearty bowl of soup! This Budae-jjigae is packed with spicy kimchi, savory sausages, and a medley of delicious noodles and dumplings, all swimming in a rich, flavorful broth. Topped with melting cheese, it’s the ultimate comfort food to chase away the cold. Learn how to easily make this satisfying Korean stew at home.
Main Ingredients
- 100g Spam (sliced into bite-sized pieces)
- 60g Bacon (sliced into bite-sized pieces)
- 100g Bean Sprouts (rinsed well)
- 1/3 Carrot (julienned)
- 1/2 Onion (sliced into strips)
- 150g Kimchi (chopped into bite-sized pieces)
- 1/4 Green Onion (sliced diagonally)
- 6 pieces Rice Cakes (tteokbokki tteok) (soaked to soften)
- 2 Dumplings (mandu) (frozen or fresh, your preference!)
- 1 packet Ramyeon noodles (an essential for Budae-jjigae!)
- 2 slices Cheddar Cheese (for that creamy finish!)
- A pinch of Parsley Flakes (for garnish, optional)
Spicy Seasoning Mix
- 2 Tbsp Fish Sauce (adds depth to the broth)
- 1 Tbsp Gochujang (Korean chili paste) (for spiciness and umami)
- 3 Tbsp Gochugaru (Korean chili flakes) (for that signature heat)
- 2 Tbsp Soy Sauce (enhances the flavor)
- 1 Tbsp Sugar (balances the spiciness)
- 1 Tbsp Mirin (rice wine) (removes gamey odors and adds flavor)
- 1 Tbsp Minced Garlic (a key aromatic for Budae-jjigae!)
- 2 Tbsp Fish Sauce (adds depth to the broth)
- 1 Tbsp Gochujang (Korean chili paste) (for spiciness and umami)
- 3 Tbsp Gochugaru (Korean chili flakes) (for that signature heat)
- 2 Tbsp Soy Sauce (enhances the flavor)
- 1 Tbsp Sugar (balances the spiciness)
- 1 Tbsp Mirin (rice wine) (removes gamey odors and adds flavor)
- 1 Tbsp Minced Garlic (a key aromatic for Budae-jjigae!)
Cooking Instructions
Step 1
Let’s build the foundation for our delicious Budae-jjigae! In a spacious pot, artfully arrange the Spam, bacon, bean sprouts, julienned carrots and onions, chopped kimchi, diagonally sliced green onions, softened rice cakes, and dumplings. The more generous you are with the ingredients, the richer and more satisfying your stew will be!
Step 2
Now, let’s create the soul of the stew: the spicy seasoning! In a small bowl, combine the fish sauce, gochujang, gochugaru, soy sauce, sugar, mirin, and minced garlic. Mix well until thoroughly combined. Spoon this aromatic paste over the ingredients in the pot. Pour in enough water (about 700-800ml) to generously cover everything. Bring to a rolling boil over high heat.
Step 3
Once the broth is happily bubbling, it’s time to add the star of the show: the ramyeon noodles! Adding the noodles will enrich the broth and transform this delicious stew into a filling meal.
Step 4
Continue to simmer for about 2-3 minutes, or until the ramyeon noodles are cooked to a perfect al dente. It’s best to remove the stew from the heat when the noodles are slightly undercooked, as they will continue to cook and absorb the flavorful broth as it thickens. Ladle some broth over the noodles occasionally as they cook.
Step 5
As the stew nears completion, place the slices of cheddar cheese over the top, arranging them appealingly. Watch as the cheese slowly melts, infusing the Budae-jjigae with a wonderfully creamy and rich texture. Let it simmer gently for another minute until the cheese is fully melted.
Step 6
Serve the finished Cheesy Budae-jjigae piping hot in individual bowls. For an extra touch of visual appeal, sprinkle a little parsley flakes over the top. This steaming, hearty stew, paired with a bowl of rice, is the perfect antidote to a chilly day. Enjoy!
