Budae Jjigae
What if I tried turning the cozy American pantry supper of sausage, beans, and noodles into a bubbling Korean army stew? That little experiment clicked with kimchi, gochujang, and a slice of melty…
Ingredients
- 1 1/2 cup Kimchi, roughly chopped
- 12 ounces Kielbasa or smoked sausage, sliced
- 8 ounces Spam, sliced
- 1 cup Canned baked beans
- 2 packages Instant ramen noodles, seasoning packets discarded
- 2 tablespoons Gochujang
- 5 cups Low-sodium chicken broth
- 4 slices American cheese slices
- 3 stalks Scallions, thinly sliced
Instructions
- Set a wide Dutch oven or tabletop hotpot over medium heat. Arrange the kimchi, sausage, Spam, and baked beans in separate sections so the pot looks inviting before it starts bubbling.
- Whisk the gochujang into the chicken broth, then pour the mixture around the arranged ingredients. Bring it to a lively simmer, scraping the bottom once or twice so the kimchi and bean juices become part of the broth.
- Cover and simmer for 12 minutes, letting the sausage season the broth and the Spam edges soften. Taste carefully; kimchi varies in saltiness, so hold off on adding any extra salt.
- Nestle the ramen noodles into the center and simmer uncovered for 3 to 4 minutes, turning them with chopsticks or tongs as they loosen. Add a splash of water if the broth gets thicker than you like.
- Lay the cheese slices over the top, scatter on the scallions, and cover for 1 minute until the cheese melts into creamy ribbons. For a more traditional table experience, keep the pot gently bubbling over a portable burner.
- Ladle broth, noodles, kimchi, sausage, Spam, and beans into warm bowls. Serve immediately with spoons and chopsticks, encouraging everyone to fish out their favorite combination while the pot stays hot.
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