Budae Jjigae (Spicy Sausage and Kimchi Hot Pot)
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Ingredients
- 4 pork sausages
- 200 g tinned luncheon meat (e.g. spam)
- 250 g kimchi, roughly chopped
- 200 g tinned baked beans
- 200 g firm tofu, cubed
- 1 tbsp gochujang paste
- 1 instant ramyeon noodles (without seasoning sachets)
- 2 spring onions, sliced
- 600 ml chicken stock
Nutrition (per serving)
- Calories
- 570 kcal
- Protein
- 28.2 g
- Carbohydrate
- 32.3 g
- of which sugars
- 6.7 g
- Fat
- 35.1 g
- of which saturates
- 12.3 g
- Fibre
- 4.9 g
- Salt
- 5.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the sausages and luncheon meat into bite-sized pieces.
- 2
Arrange the sausages, luncheon meat, kimchi, baked beans and tofu in a wide shallow pot.
- 3
Mix the gochujang paste into the chicken stock and pour over, then bring to the boil over high heat.
- 4
Simmer for 10 minutes, then add the noodles and cook for 3-4 minutes until just tender.
- 5
Scatter with spring onions and serve straight from the pot with rice.
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