Budae Chigae used to be one of my all time favorite things to order at a local Korean bar. I genuinely believe that Korean bars make the most delicious Korean food. The BEST kimchi chigae, the BEST tteokbokki, and the BEST budae chigae.
For me, the challenge was trying to come up with a way to recreate the spicy, salty, umami packed broth, and I decided to just blend up a bunch of spices in my spice rack. Of course, if you’re not a snob, you can also just use the spice packet that comes with the ramen noodles we add at the end, lol. But, tbh, some ppl are not comfortable using a spice packet without really knowing what’s in them, so that’s why I came up with my own! And I’m pretty darn proud of it!
Budae Chigae is known to be meat heavy. I threw in some Field Roast sausage for that part. Anyway, it’s pretty spicy, so make sure to have a glass of water handy when you eat this. Also, you should probably eat it with rice (that’s how we ate it).