Budae Jigae Naked Noods

Recipe feeds 2-3 people

Ingredients:

(Stock)

• 4-5 cups Water
• 3 Tablets Anchovy Broth (or broth/stock of your choosing)

(Sauce)

• 3-4 Cloves Garlic
• 1 tbsp Gochujang 
• 2 tbsp Gochugaru
• 1 tsp Sugar
• 1 tsp Soy Sauce
• 2-3 tbsp Water (enough to make it loose)

(Stew)

*Toppings can be interchangeable depending on preference but may change taste of end result*

• 1 disk Naked Noods
• 2-3 stalks Green Onions
• Spam
• Tofu
• Enoki mushrooms
• Napa Cabbage
• Kimchi
• Tteokbokki Rice Cakes
• Baked Beans (optional)
• Sausages (optional)
• Cheese (optional)
  

Instructions:

Peel and mince your garlic. Set aside 

Take the stalk of spring onion and separate the green part of the onion from the white part. Finely chop the green and the white parts separately and set aside. The whites will be used in the stew and the green parts will be used as garnish.

Prepare your sauce by mixing your minced garlic, gochujang, soy sauce, sugar, and water. *I prefer measure dry to wet ingredients to keep the measuring spoons clean*

Lay your napa cabbage, enoki mushrooms,  kimchi, and green onion whites as a base first. Add your sauce on top of the base and your anchovy broth tablets. Then add your spam, tteokbokki rice cakes, and your Naked Noods on top. Add your water to cover most of your ingredients but leave some room to allow your stew to bubble and boil.

Cover and bring it to a simmer/light boil.

Once simmering, remove the lid and mix your ingredients from bottom to top to make sure everything cooks evenly. Cook for 7-8mins and add your tofu into the stew.  *I like to use soft tofu so I add it last to prevent it from breaking too much*

Cook for another 2-3mins - making sure to taste your broth and adjust to your taste (add more sugar if you think it's too salty or sour and add more soy sauce if you want it more savory). 

Garnish with your onion greens and you have yourself some comforting Budae Jigae! 

 

Recipe thanks to @YongYi_VT