The secret to making Jongwon Baek budae jjigae is the sauce
Since I can't eat out well these days, I often make home-cooked meals. If you make a spicy soup dish, it's good to have a simple side dish with alcohol. A few days ago, on a rainy day, I made my husband's favorite budae jjigae and he ate it so well. #Jongwon Baek Budaejjigae marinade is made and put in, so the recipe is good, the taste is good, and it kills two birds with one stone! I think it was more delicious when I put a pot on a portable burner and boiled it.
4 serving
Within 30 minutes
은하계맘
Ingredients
  • ripe kimchi
    2cup
  • leek
    1ea
  • Frank sausage
    4ea
  • canned ham
    1ea
  • onion
    1ea
  • Tofu
    1/2piece
  • Water
    suitably
  • Ramen noodles
    1ea
  • canned beans
    2~3spoon
  • Red pepper
    1ea
  • Cheongyang red pepper
    1ea
  • Soy sauce
    3spoon
  • Sugar
    1spoon
  • crushed garlic
    1spoon
  • Red pepper powder
    2spoon
  • red pepper paste
    2spoon
Cooking Steps
STEP 1/4
Add the ingredients and make the sauce for the Jongwon Baek budae jjigae. 3 spoons of soy sauce, 1 spoon of sugar, 1 spoon of minced garlic, 2 spoons of red pepper powder, 2 spoons of red pepper paste Galactic mom's tip 01: Seasoning is better if you make it in advance and ripen it in the refrigerator
STEP 2/4
Cut the green onions diagonally, and shred the onions
STEP 3/4
I cut the tofu into bite-sized pieces and the frank sausage diagonally. I cut the spam into the same size as the mushrooms. I also cut the red and cheongyang peppers diagonally. It's not in the picture, but I cut the sour kimchi into small pieces with scissors.
STEP 4/4
Put kimchi, vegetables, ham, and sausages in a hot pot. Put 2 to 3 spoons of canned beans in the middle of the hot pot, and place the sauce in the middle of the pot
If you add ripe kimchi, it tastes deeper! Boil it in a portable burner
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