Plato principal
Budae Jjigae (Korean Army Stew)
35 minPara 3Nutri-Score C€€
C
35 min
35 minBudae Jjigae (Korean Army Stew)
lo que necesita
Ingredientes
kimchi (roughly chopped)Fresco150 g
sausage (sliced)Carne150 g- spam (sliced)Carne150 g
bacon (sliced)Carne80 g
firm tofu (sliced)Fresco200 g
enoki mushrooms (trimmed and separated)Frutas y verduras100 g- shiitake mushrooms (sliced)Frutas y verduras80 g
- green onions (cut into pieces)Frutas y verduras3 piezas
onion (sliced)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras4 piezas
gochugaru (Korean chili flakes)Especias15 g
gochujangDespensa30 g
soy sauceDespensa15 ml
sugarDespensa5 g- anchovy-kelp stockDespensa800 ml
instant ramen noodlesCereales2 piezas
cheese slicesLácteos2 piezas
por ración
Nutrición
558kcal
- Carbohidratos
- 43 g
- Proteínas
- 25 g
- Grasas
- 32 g
lo que usará
Utensilios
Cocotte
Bol
paso a paso
Preparación
- Paso 1
Make the sauce
- Mix the gochugaru, gochujang, soy sauce, sugar and garlic in a bowl.
- Paso 2
Arrange the ingredients
- Place the kimchi, onion, sausage, spam, bacon, tofu and mushrooms in the pot, grouped in sections.
- Spoon the sauce over the top.
- Paso 3
Add the stock and simmer
- Pour in the stock and bring to a boil.
- Simmer until the meat is cooked through and the broth is flavorful.
- Paso 4
Cook the noodles
- Add the ramen noodles and green onions.
- Cook until the noodles are tender.
- Paso 5
Finish with cheese
- Top with the cheese slices and let them melt before serving.