How to Prepare Jamie Oliver Budae jjigae

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, budae jjigae. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Budae jjigae is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Budae jjigae is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have budae jjigae using 24 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Budae jjigae:

1. Get minced beef
2. Take thin rice noodles
3. Prepare can Spam, drained, cut into 5 mm-thick slices
4. Make ready American hot dogs, cut into thirds, scored widthwise
5. Take firm tofu, drained, cut into 5 mm-thick slices
6. Take small shiitake mushrooms, trimmed
7. Get can baked beans
8. Get kimchi (see Note)
9. Get chicken stock
10. Prepare fish sauce
11. Prepare small leek, white part only, halved lengthwise, thinly sliced, soaked in cold water for 10 minutes
12. Make ready red onion, thinly sliced
13. Take packet ramen instant noodles
14. Take pre-packaged cheese slices
15. Make ready sliced spring onions, sliced chillies and bean sprouts, to serve
16. Prepare gochujang sauce
17. Get gochujang (see Note)
18. Make ready garlic cloves, crushed
19. Take piece ginger, finely grated
20. Take caster sugar
21. Prepare powdered fermented soybeans (see Note)
22. Get sesame oil
23. Prepare chilli powder
24. Prepare rice vinegar

Instructions to make Budae jjigae:

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.

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