Budae-jjigae: The Manmulsang Recipe

Budae-jjigae is a stew made by simmering various ingredients, including ham, sausages, tofu, ramen, kimchi, and rice cakes, together. Its spicy flavor makes it a good accompaniment to soju, and it is also suitable as a hangover meal. It is, of course, an excellent dinner option as well. Here is the budae-jjigae recipe featured on Manmulsang.

Golden recipe for Budae-jjigae

Ingredients: Scorched rice (nurungji), beef bone broth, tofu, oyster mushrooms, onion, red chili pepper, green onion, ham, canned ham, red chili powder, cooking wine, minced garlic, soup soy sauce, ketchup, kimchi, minced pork

How to make Budae-jjigae using the 'Manmulsang' recipe

1. Put 4 spoonfuls of scorched rice and 3.5 cups of water in a blender and blend thoroughly. Add 2.5 cups of beef bone broth and mix well to make the scorched-rice beef-bone broth.

2. Prepare 2/3 of a block of tofu by slicing it thinly, and prepare one bag of oyster mushrooms by tearing them into pieces.

3. Prepare △1/4 onion △1 red chili pepper △1/2 green onion △diagonally sliced ham △canned ham cut into tofu-sized pieces.

4. For the Budae-jjigae seasoning, mix △3 spoons of red chili powder △3 spoons of cooking wine △2 spoons of minced garlic △1.5 spoons of soup soy sauce △1 spoon of ketchup.

5. Neatly arrange the prepared ingredients in a hot pot. Add the kimchi, minced pork, and seasoning paste all at once, pour in the scorched-rice beef-bone broth, and boil vigorously for 5 minutes. The Manmulsang budae-jjigae is then ready.

[FamTimes = Reporter Heo Jun-ho]