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–+ servings

Budae Chigae

Joanne Molinaro
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Servings 4 people

Ingredients
  

Spice Blend

  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp gochugaru
  • 1/2 tsp nutritional yeast
  • 1/4 tsp turmeric
  • 1/2 tsp mushroom powder
  • 1/2 tsp chili powder
  • 1/2 tsp kelp powder

Stew

  • 1 tbsp extra virgin olive oil
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1/2 onion, sliced
  • 2 scallions, cut into 2-inch length pieces
  • 1/2 zucchini, sliced
  • 1/2 cup julienned cabbage
  • 1/2 carrot, sliced
  • 1 sausage, sliced
  • 1/2 cup ricecakes (tubes)
  • 3 to 4 frozen dumplings
  • 2 tbsp soy sauce
  • 1/2 cup kimchi
  • 2 tbsp kimchi juice
  • 2 tbsp gochujang
  • 2 cups water
  • 1 packet ramen noodles
  • 1 16 oz box tofu

Gyerranmari

  • 3/4 cup JUSTEgg
  • 1 tsp salt
  • 1 slice cheese
  • 1 sheet nori, divided in half
  • 1 tbsp olive oil

Instructions
 

  • Make the Gyerranmari: Add 1 tablespoon of oil to a small pan over medium-high heat. Pour in 1/2 cup of liquid egg replacer. Add 1/2 teaspoon of sat. Add 1/3 to 1/2 slice of cheese, followed by 1/2 sheet of nori. When egg is halfway cooked, roll the egg up like a crepe. Add 1/4 cup of liquid egg replacer and repeat.
  • Mix together the spice blend.
  • Add olive oil and sesame oil to a very large and deep pan, over medium heat. Add the spice blend and begin stirring immediately for 1 minute, to allow them to bloom (but not burn!).
  • Arrange all of the vegetables, rice cakes, and dumplings. Add kimchi, kimchi juice, gochujang. Deglace with soy sauce and and add water.
  • Add tofu and ramen noodles. Stir the contents of the pan, so that the noodles are submerged.
  • Add sliced Gyerranmari to the top of the chigae and cook until the noodles are fully cooked.
  • Serve with rice.

Video

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