Budae Jjigae with Shin Ramyun, Kimchi and Luncheon Meat

Bring a bubbling pot to the table: savoury luncheon meat, tangy kimchi, firm tofu and springy Shin Ramyun in a spicy red broth. This streamlined version skips the sausages and cheese and makes a relaxed sharing meal any time of year.

Ingredients for 4

All quantities are metric; an Australian tablespoon is 20 ml. Use a 28–30 cm shallow pot with room for the broth to bubble. This version uses gochujang without extra chilli flakes. Contains wheat and soy; kimchi and noodle ingredients may also contain fish, crustaceans, milk or egg, so check the packs. Rice is a separate serving suggestion and is not included in the nutrition.

Method

1. Step 1Slice and prepare

   Slice the luncheon meat, drain and cut the tofu, chop the kimchi and prepare the onion and spring onions. Set the noodle cake aside; put the seasoning sachets away for another use.

   

2. Step 2Mix the seasoning

   Mix 25 g gochujang, 12 g minced garlic, 10 ml soy sauce and 4 g sugar with 30 ml of the measured water until smooth.

   

3. Step 3Fill the pot

   Arrange the luncheon meat, tofu, kimchi, onion and spring onion whites in sections in a cold, wide shallow pot. Spoon the seasoning into the centre.

   

4. Step 4Pour in the water

   Pour the remaining 870 ml water around the edge. The ingredients should sit in broth without filling the pot to the rim.

   

5. Step 5Bring to a lively simmer

   Cover and heat over medium-high until boiling, about 6–8 minutes. Uncover, stir the seasoning into the broth and simmer for 3–4 minutes, until the onion softens and everything is piping hot.

   

6. Step 6Add the noodle cake

   Put the plain noodle cake into the bubbling broth and press it gently below the surface. Add a little extra boiling water if the broth has reduced too far.

   

7. Step 7Loosen and finish

   Cook uncovered for about 4–5 minutes, or the noodle pack time, gently loosening the noodles. Add the spring onion greens during the last minute. Taste before adding any extra soy sauce.

   

8. Step 8Share straight away

   Serve immediately in individual bowls while the noodles are springy and the stew is piping hot. Add hot water if the pot thickens during serving. Use a heatproof trivet and keep the hot pot away from children.

   

Watch it in 42 seconds

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Why this version works

• Add the noodles at the end so they stay springy rather than soaking up all the broth.
• Use the noodle cake without its seasoning sachets: kimchi, luncheon meat and gochujang already bring plenty of savoury flavour.
• Firm tofu holds its shape when the broth bubbles.
• Arrange the ingredients before heating so every scoop has a little of everything.

Swaps and variations

• Milder bowl: use 15 g medium-spicy gochujang and a milder kimchi; the stew will still have some heat.
• Extra tofu: replace 170 g of the luncheon meat with another 170 g firm tofu. Keep the same cooking method and adjust seasoning after simmering.
• No Shin Ramyun: use another plain wheat instant noodle cake and follow its cooking time; leave out its seasoning sachets.

Nutrition per serve

Per-serving estimates use FSANZ Australian Food Composition Database Release 3 and the stated ingredient proxies. All listed oil and sauce are counted; actual values vary by brand, yield and portion. Luncheon meat, kimchi and plain instant noodles use generic proxies; noodle seasoning sachets and extra rice are excluded.

Questions about Budae Jjigae with Shin Ramyun

Sources and credit

Method adapted by the Umall recipe team from the sources below. Quantities are our own, adjusted for Australian kitchens and Umall products.

• 우리의식탁 — 부대찌개
• Sue, My Korean Kitchen — Budae Jjigae
• Maangchi — Budae-jjigae

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