Beef Bone Broth Budae Jjigae

Ingredients

• 4 lbs Beef marrow bones
• 12 oz Spam, sliced
• 4 pieces Frankfurters, bias-cut
• 1 cup Aged Kimchi, chopped
• 3 tbsp Gochugaru (Korean red chili flakes)
• 2 tbsp Gochujang (Korean red chili paste)
• 2 tbsp Minced garlic
• 1 tbsp Fish sauce
• 1 block Firm tofu, sliced
• 1 pack Ramyun noodles
• 2 slices American cheese
• 4 pieces Shiitake mushrooms(optional)

Instructions

1. 1

   Soak marrow bones in cold water for 4 hours to remove blood, then blanch in boiling water for 10 minutes and rinse thoroughly.

2. 2

   Simmer the blanched bones in 4 liters of water for 24 hours, skimming fat constantly, until the liquid reduces to a milky, opaque white stock.

3. 3

   Prepare the 'yangnyeom' seasoning paste by whisking together the gochugaru, gochujang, garlic, and fish sauce; let it hydrate for 30 minutes.

4. 4

   In a shallow wide pot, artfully arrange the Spam, sausages, kimchi, tofu, and mushrooms in separate clusters around the perimeter.

5. 5

   Place a generous dollop of the seasoning paste in the center of the pot and slowly pour 1.5 liters of the hot bone marrow stock over the ingredients.

6. 6

   Bring the pot to a vigorous boil over high heat, then reduce to a simmer, allowing the fats from the processed meats to emulsify with the bone broth.

7. 7

   Add the ramyun noodles to the center of the pot and cook for 3 minutes until al dente.

8. 8

   Top the noodles with American cheese slices and scallions, allowing the cheese to melt into the broth to create a velvety, luxurious mouthfeel before serving.