Budae-jjigae or spicy sausage stew is a type of Korean jjigae, made with ham, sausage, spam, baked beans, kimchi, instant noodles, and gochujang. The dish was created shortly after the armistice that ended the Korean War and is a fusion between Korean and American cuisine.
Prepare stock: Combine the water, anchovies, mushrooms, and kelp in a large pot. Cover and cook for 25 minutes over medium high heat. Add the pork and cook for another 10 minutes.
Remove the pot from the heat. Take out the anchovies, kelp and mushrooms. Slice the mushrooms into bite size pieces.
Strain the mixture of the stock and the pork into a large bowl. Put the pork into a small bowl. You will get about 6 cups of stock. Stir in the salt until dissolved.
Make seasoning paste: Combine the seasoning paste ingredients – garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well.
Arrange the ingredients in a shallow pot (10 to 12 inch): Put the cabbage, onion, green onion, pork, and the mushrooms, on the bottom of the pot.
Add the kimchi, and the seasoning paste over top.
Add the spam, sausage, rice cake, tofu, baked beans, and cheese.
Add the ramyeon and the sweet potato starch noodles.
Put radish sprouts on top and add 3 cups of stock.
Cook over medium high heat. Korean style is to cook at the table with a portable burner. Friends and family will be sitting around the pot, talking and laughing, and maybe drinking. You can take a bit of cooked sausage or the meat with your chopsticks as you wait for the broth to boil and the noodles to soften. If you don’t have a tabletop burner, you can cook it on the stove away from the table.
When it starts boiling about 10 minutes later, stir and turn the ingredients over with tongs to cook evenly.
Serve right after the noodles and ramyeon have softened. Transfer some cooked stew to individual bowls and serve. Add more stock as the broth boils down.
Cook the pot over medium high heat.
Put radish sprouts on top and add 3 cups of stock from the large bowl.
Add the ramen and the sweet potato starch noodles on top of the pot.
Add the ingredients on top of the pot.
Add in the kimchi and seasoning paste on top of the combined ingredients.
Combine the ingredients onto the bottom of a shallow pot, with the sliced mushrooms and the 1/2 lbs pork belly from the small bowl.
Mix the ingredients into a small bowl.
Soak the noodles in water.
Stir the salt into the large bowl until it dissolves.
Strain the mixture of the stock and the pork into a large bowl. Separate the pork from the stock into a small bowl.
Remove the large pot from the heat. Remove the anchovies, kelp and mushrooms. Slice the mushrooms into bite sized pieces.
Add the pork in the large pot and continue to cook.
Combine the ingredients into a large pot. Cover and cook over medium high heat.
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