Budae Jjigae

Method

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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.

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

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Chef’s Tips

• 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.

Common Substitutions & 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 usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Soju
• Extra kimchi

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.