Budae Jjigae


Dashi broth

  • 3 dried shiitake mushrooms
  • 1 3×3 inch dried kelp piece
  • 1/2 onion, peeled, left whole
  • 2 garlic cloves, whole
  • 1 tbsp dried shrimp
  • 5 dried anchovies, guts removed
  • 6 cups water


  • 1/2 onion, sliced
  • 1 carrot, sliced on a bias
  • 2 cloves garlic, minced
  • 1/2 can spam, sliced
  • 4 ounces pork belly, cut into 1 1/2 inch pieces
  • 1 cup kimchi, chopped
  • 4 ounces tofu, sliced
  • 1 cup rice cakes, fresh
  • 1 package instant ramen noodles

Seasoning spice

  • 2 tbsp Korean red chili powder (gochugaru)
  • 1 tbsp Korean red chili paste (gochujang)
  • 1 tbsp soy sauce
  • 1 tbsp rice wine

Cooking Instructions:

  1. Prepare dashi broth. Combine all ingredients from dried mushrooms to water in a medium stock pot. Bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Remove from heat and strain stock, discarding ingredients.
  2. Heat wide pot over medium-high heat. Add 1 tbsp oil and saute onion, carrot and garlic. Cook until onions have softened, about 3-4 minutes. Arrange the spam, pork belly, kimchi, tofu and rice cakes in the pot. Pour in the dashi broth and bring to a boil.
  3. Mix together the seasoning spice from the red chili powder to the rice wine. Add to the soup and mix together. Reduce heat to a simmer and cook for another 5 minutes.
  4. Add the ramen noodles and cook until done, about 3-5 minutes. Remove from heat and serve.

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