Budae jjigae

Name: Budae jjigae
Cuisine: American
Ingredients: 200 g minced beef; 100 g thin rice noodles; 200 g can Spam, drained, cut into 5 mm-thick slices; 2 American hot dogs, cut into thirds, scored widthwise; 250 g firm tofu, drained, cut into 5 mm-thick slices; 200 g small shiitake mushrooms, trimmed; 220 g can baked beans; 1 cup kimchi (see Note); 2 litres (8 cups) chicken stock; 1 tbsp fish sauce; 1 small leek, white part only, halved lengthwise, thinly sliced, soaked in cold water for 10 minutes; 1 red onion, thinly sliced; 120 g packet ramen instant noodles; 2 pre-packaged cheese slices; sliced spring onions, sliced chillies and bean sprouts, to serve; gochujang sauce; 70 g (1/4 cup) gochujang (see Note); 3 garlic cloves, crushed; 3 cm piece ginger, finely grated; 2 tbsp caster sugar; 2 tbsp powdered fermented soybeans (see Note); 1 tbsp sesame oil; 2 tsp chilli powder; 1 tbsp rice vinegar

Cooking Rabbit @cook_9130801

A one of dish from korea which have a long history. They say necessity is the mother of invention and this stew is a sterling example of that sentiment. Budae jjigae was created in Uijeongbu, an hour north of Seoul, soon after the Korean War when food scarcity led starving Koreans to concoct a meal using food that was discarded or handed out at US military bases. The Koreans added the unfamiliar ingredients, like Spam, hot dogs and baked beans, into a traditional spicy soup flavoured with gochujang, Korean red pepper paste, and topped it with a square of melted American cheese.

Cooking Rabbit @cook_9130801

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Ingredients

200 gminced beef
100 gthin rice noodles
200 gcan Spam, drained, cut into 5 mm-thick slices
2American hot dogs, cut into thirds, scored widthwise
250 gfirm tofu, drained, cut into 5 mm-thick slices
200 gsmall shiitake mushrooms, trimmed
220 gcan baked beans
1 cupkimchi (see Note)
2 litres (8 cups)chicken stock
1 tbspfish sauce
1small leek, white part only, halved lengthwise, thinly sliced, soaked in cold water for 10 minutes
1red onion, thinly sliced
120 gpacket ramen instant noodles
2pre-packaged cheese slices
sliced spring onions, sliced chillies and bean sprouts, to serve
gochujang sauce
70 g (1/4 cup)gochujang (see Note)
3garlic cloves, crushed
3 cmpiece ginger, finely grated
2 tbspcaster sugar
2 tbsppowdered fermented soybeans (see Note)
1 tbspsesame oil
2 tspchilli powder
1 tbsprice vinegar

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Steps

1

To make gochujang sauce, place all ingredients in a small bowl and stir to combine.
2

Combine beef and 1 tbsp gochujang sauce in a small bowl and marinate for 15 minutes. Meanwhile, cook rice noodles according to packet instructions. Drain.
3

In a large casserole pan, arrange Spam, hot dogs, tofu, mushrooms, baked beans, kimchi and beef.
4

Place chicken stock in a large saucepan over medium-high heat and bring to a rapid simmer. Stir in fish sauce and remaining gochujang sauce. Gently pour hot stock mixture over ingredients in casserole pan (taking care to keep arrangement intact), cover and simmer gently over medium heat for 15 minutes or until beef is just cooked.
5

Add leek, onion and ramen noodles (without seasoning mixture from packet) and push gently to submerge in broth. Cook, uncovered, for 6 minutes or until noodles are cooked. Turn off heat, place cheese slices over the centre of the stew and stand for 5 minutes, or until melted. Scatter with spring onions, chillies and bean sprouts.
6

To serve, divide rice noodles between bowls and top with stew ingredients and liquid.
NOTES
Resting time 5 minutes
Kimchi is from Korean food shops.
Gochujang is a Korean red pepper paste and is available from Korean food shops.
Powdered fermented soybeans are from Korean or Asian food shops. Substitute with tamari, a sweeter alternative to soy sauce, from supermarkets and health food shops.