Sunday, November 8, 2009

Budae Jjigae!

Today was the day I first attempted my beloved Korean budae jjigae since our return from Korea. I miss our favorite restaurant in Suwon, Nolbol, that has the best budae jjigae. I was able to get all of the ingredients for it except hot pepper paste called sunchang gochijang and kimchi. A recent trip to a Korean market solved that problem. The picture above is all the ingredients I used except I forgot to include a small potato, one clove of garlic minced and some green onions in the photo.

It was only two of us for lunch, myself and Rocketman. I used a wok to cook it in. As required in Korean cooking, I had a lot of stuff to cut up: garlic (minced), green onion, hot dogs, balogney, potato and about 1/3 of a can of SPAM.

I have an electric stove and cranked it to high (the only way Koreans cook) and added chicken stock. I brought it to a boil and added the ramyeon noodles. I cooked it a few minutes later and it was ready. It really would cook better on a tabletop gas stove like they use in Korea. I wonder if I can get one here.

I also made rice and not Minute Rice (which is the only thing I used until living in Korea) but it turned out mushy. It was always perfect in my Korean rice cooker but I left that in Korea. It was delicious. Cooking is tough for me but when I see Rocketman's face light up it is all worth it. He even does the dishes!


  1. Sweetie, You simply MUST steam your rice after cooking! Haven't you learned anything from knowing me??? LOL!

  2. I have no idea how to do that. Maybe I can get some lessons when I'm out in CA for CHA. You're the best!

  3. They sell good rice cookers here in the States, too. Costco has one I bought several years ago. I love it.

    I'm a Koreaphile, too, check out my blog and let me know what you think.


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