dinner · dairy-free
Budae jjigae
A spicy stew of kimchi, smoked sausage and tofu in gochujang-seasoned stock, finished with instant ramen noodles. Hearty and quick, about 25 minutes.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Slice the sausage and tofu. Chop the kimchi into bite-size pieces, and slice the scallions, keeping whites and greens apart.
-
2
Whisk the gochujang into the chicken stock in a wide pot, add the kimchi and scallion whites, and simmer 5 minutes.
-
3
Add the sausage and tofu and simmer 5 more minutes. Tuck in the ramen noodles and cook until tender, following the package timing.
-
4
Top with the scallion greens and ladle the noodles, broth and toppings into bowls.
