Pork Belly Budae Jjigae
Rich and fatty thin-sliced pork belly replaces traditional seafood elements for a meaty depth.
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Ingredients
- 1/2 pound Thinly sliced pork belly (Samgyeopsal)
- 1 cup Kimchi, aged and chopped
- 1/2 can Spam, sliced
- 3 pieces Frankfurter sausages, diagonal sliced
- 1/2 block Firm tofu, sliced
- 1 tablespoon Gochujang (Korean chili paste)
- 2 tablespoons Gochugaru (Korean chili flakes)
- 1 tablespoon Soy sauce
- 1 tablespoon Minced garlic
- 4 cups Beef or chicken stock
- 1 pack Ramen noodles
- 2 stalks Green onions, chopped(optional)
Instructions
- 1
In a small bowl, mix the gochujang, gochugaru, soy sauce, and minced garlic to create the seasoning paste.
- 2
In a wide, shallow pot, arrange the chopped kimchi and half of the pork belly slices at the bottom.
- 3
Artfully arrange the Spam, sausages, tofu, and the remaining pork belly slices around the edges of the pot.
- 4
Place the prepared seasoning paste in the center of the pot on top of the ingredients.
- 5
Carefully pour the stock into the pot, being careful not to disturb the arrangement too much.
- 6
Bring the pot to a boil over medium-high heat, then reduce to a simmer for about 10 minutes to let the pork fat render into the broth.
- 7
Add the ramen noodles to the center of the pot and cook for another 3 to 4 minutes until the noodles are al dente.
- 8
Garnish with chopped green onions and serve immediately from the pot.
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