Budae Jjigae

Ingredients

• 12⅓ ozKimchiNapa cabbage kimchi, preferably well fermented, cut into bite-size pieces
• 7 ozCanned luncheon meat (Spam)sliced or cut into strips
• 5¼ ozHot dog sausagescut into diagonal slices
• 4¼ ozGround porksource 1 uses fatty bacon instead
• 4¼ ozTofufirm, cut into slices about 1 cm thick
• 1Onionthinly sliced
• 3Mushroomsshiitake or button mushroom caps, sliced
• 2Scallioncut into 5 cm pieces
• 4 clovesGarlicfinely minced
• 3⅓ cupsBrothanchovy, beef or chicken stock; sources 2 and 3 simply use water
• 1½ tbspGochugarufor the seasoning mix
• 1½ tbspGochujangfor the seasoning mix
• 2 tbspSoy saucefor seasoning, salt as substitute
• 2 tbspKorean soybean pasteadds depth to the seasoning mix (optional)
• 1Instant ramyeon noodlesone package, added at the end (optional)
• 2½ ozRice cakessliced tteok (optional)
• 2Cheddar cheese sliceslaid on top just before serving (optional)
• 7 ozSoybean sproutslayered into the pot (optional)
• 1Red bell peppersliced (optional)
• Black pepperto taste, in the seasoning mix (optional)
• Sugaronly if the broth tastes too sour (optional)

Method

1. Cut the luncheon meat into slices or strips, the hot dog sausages into diagonal slices, and the tofu into slices about 1 cm thick. Slice the onion thinly, slice the mushroom caps, cut the scallions into 5 cm pieces and cut the kimchi into bite-size pieces.
2. Stir the gochugaru, gochujang, soup soy sauce, the doenjang if you're using it, and black pepper to taste together with a splash of water to make a smooth seasoning paste. Keep the finely minced garlic aside for later.
3. Spread the kimchi over the bottom of a shallow, wide pot. Arrange the luncheon meat, sausages, ground pork, tofu, onion, mushrooms and scallions on top in a circle, adding soybean sprouts and red bell pepper if you like.
4. Set the seasoning paste in the middle and pour the broth — anchovy, beef or chicken stock, or simply water — in around the edge.
5. Bring to a boil over high heat, then turn the heat down to medium and simmer for about 15 minutes, until the meat is cooked through and the kimchi has softened.
6. Stir in the minced garlic and let the stew bubble away for another few minutes.
7. Taste and adjust: if the broth is too sour, a pinch of sugar rounds it out; for more heat, stir in a little extra gochujang. Season with soup soy sauce or salt as needed.
8. If you like, add pre-cooked instant ramyeon noodles or sliced rice cakes, let them warm through, and lay the cheddar slices on top. Serve the pot right at the table.

Tips and variations

Instead of ground pork you can use strips of fatty bacon, which gives the broth more fat and depth. For a bolder seasoning paste, go with doenjang and more gochujang; leave out most of the chili paste for something milder. A good anchovy stock works just as well as plain water, and soybean sprouts or red bell pepper are an easy way to get more vegetables into the pot. Best of all is keeping the stew simmering on a burner at the table, adding the noodles or rice cakes there, and eating straight from the pot together.