- 3 cups water
- 8 oz ground pork or beef
- 8 oz ham, cut into thick match sticks
- 1 tsp chicken bouillon/powder
- 6 oz kimchi, cut into bite size
- 8 to 10 green onions, cut in half leighwise then cut into 2-inch pieces
- 1/4 of medium size onion, sliced
- 3 links hot dogs, sliced
- 2 to 3 Tbsp gochugaru
- 1 Tbsp Korean light soy sauce
- 3 slices American cheese
- 7 to 8 cloves garlic, chopped (Approximately 2 Tbsp)
- 1 Shin ramen
- Bring 3 cups of water to boil. Blench ground pork and ham for 1 minute. Take out the meat and set aside. The meat doesn’t need to be fully cooked, it will be finish cooking on the soup later!
- Strain the meat-blenched water to a measuring cup and add more water if necessary to make 3 cups. Stir in chicken bouillon and let it deserve. Set aside.
- In a shallow pot, place kimchi, green onion, onion, hot dogs, blenched ham and ground pork. Sprinkle gochugaru and add soy sauce. Pour the broth and place cheese slices right on top. Cover.
- Now, it’s up to you to cook this Budae Jjigae on a table or just finish cooking in the kitchen and bring it to the table.
- Either way, bring the soup to boil and reduce heat to medium. Let it simmer 5 to 10 minutes, then stir in chopped garlic. Let it simmer 5 more minutes.
- Start enjoy Budaejjigae, while it’s still simmering over medium low heat if you are cooking on a table with a warm bowl of rice. If you are finish cooking in the kitchen let it simmer 5 extra minutes then serve.
- When you are about to done and only a little soup left in the pot, add more water; just enough to cook ramen. Highly recommend Korean shin ramen, but you can use any ramen you have in your hand. Add seasoning package if you wish. What I like to do is taste the soup and adjust how much seasoning I’m adding to the soup. It goes by your taste! Bring the soup back to boil over high heat and add ramen. Cook the ramen for 4 to 5 minutes or your desire doneness. Enjoy!
- Cook Time: 20 mins