Prepare the sauce by combining Gochujang, Gochugaru, Soy Sauce, Sugar, Minced Garlic, and Black Pepper in a small bowl. Mix well until a smooth paste forms.
Arrange the Kimchi, Canned Ham, Sausages, Firm Tofu, Enoki Mushrooms, and half of the Green Onions neatly in a shallow pot or hot pot.
Spoon the prepared sauce mixture into the center of the arranged ingredients.
Pour the Water or Anchovy Broth evenly over all the ingredients.
Bring the pot to a boil over medium-high heat, then reduce heat to medium and let it simmer for 10-15 minutes, or until most ingredients are cooked through and the flavors have melded.
Add the Instant Ramen Noodles and Baked Beans (if using) to the pot. Push the noodles down into the broth to submerge them.
Continue cooking for another 3-4 minutes, or until the ramen noodles are cooked to your desired tenderness.
If using, place the Cheese Slices on top of the noodles and ingredients. Cover the pot briefly to allow the cheese to melt.
Garnish with the remaining Green Onions. Serve the Budae Jjigae hot directly from the pot, often with a bowl of rice on the side.
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