Budae Jjigae

Don't Make These Mistakes

Noodles in for the last three minutes only.

Arrange in wedges rather than stirring.

The cheese is not a joke — it rounds off the chilli.

How to Make Budae Jjigae

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1. Mix the gochujang, gochugaru, garlic, soy sauce and sugar into a paste.

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2. Arrange the kimchi, luncheon meat, frankfurters, tofu, onion and mushrooms in wedges in a wide shallow pan.

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3. Spoon the paste into the middle.

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4. Pour the stock in around the edge, so as not to disturb the arrangement.

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5. Bring to the boil over a high heat, then simmer 12 minutes.

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6. Taste the broth and correct the salt.

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7. Push the noodle block into the centre and cook 3 minutes.

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8. Lay the cheese slices on top and let them melt for 1 minute without stirring.

   Mark done Start 1 min timer

9. Scatter the spring onions over and bring the pan to the table.

   Mark done

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Why the Method Works

The noodles go in for the last three minutes and not a moment sooner. They are there to be eaten from the pan while still springy, and a block that has sat in the broth for ten minutes turns to sludge and thickens everything around it. Arrange the ingredients in wedges rather than stirring them in, so each person can see what they are taking.

After You've Cooked It

Best made and eaten in one sitting. The broth keeps 2 days without the noodles.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Budae Jjigae

• Steamed rice
• Soju
• Extra kimchi

Sides from the same cuisine on this site: Kimchi Fried Rice.

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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