tina & carol

Hello everyone, sorry I’ve been MIA lately… with the holidays and work being so busy and getting sick, I didn’t have much energy to put into blogging lately…  so today, I thought I would post my boo dae jigae recipe.  Since it seems like the most popular recipe I posted on my old blog.  I figured I should post for the rest of the world who don’t have Xanga ^__^

Below is a picture of what it looks like after assembly and before cooking.  Mark bought me a electric hot pot kind of thing at Hmart while we were dating, so he could request it at any time.

Here’s my version of boo dae jigae, remember this is just stuff I like putting in, you can mix it up any way you like, an unni in Korea made it with pork and beans once and it was delicious, but I didn’t know how to replicate.  This is similar to the one in Apgujung in Vancouver…  they have bean sprouts in their broth and the last time we went up there, it wasn’t as good as the first few times we went… hopefully they were just having an off day that day?
 
SOUP:
chicken stock about a box (not sure about can… maybe 2 cans?)
go chu jjang hot pepper paste (4-5 tablespoons)
minced garlic (2-3 large cloves)
kimchi (I liked it chopped small)
dduk (on top of everything above, to prevent it from sticking and burning on the bottom)
 
ON TOP:
tofu (cubed)
spam
sausage (mark loves hotlinks, but beware there’s some kinds that are super greasy…diagonal slices)
onions
green onions
carrots
mushrooms
1 slice of American cheese *Kraft works the best…
zucchini
 
ramen (minus the soup stock, unless you want it)
 
(quantity all to preference) put all the soup part into a shallow wide pot, then put all the top part on, with the ramen noodles, I either break it up-into the soup part or cook separately to get the palm oil to boil out of it (I heard palm oil is really bad for you, but not sure if this is true) and mix it in right before the onions turn see through…
 
cover and start boiling after you have everything in there and you’ll know when it’s ready when the onions are sort of see through.

*although an electric hot pot thing is nice (seen in picture above), you can also do this on a stove with a shallow wide pot and if you don’t care about presentation, just stick it all in a pot and boil.

**I like using this kind of dduk when I can find it.  It’s chewy, delicious and cook up pretty quickly without soaking in water beforehand but the flat ones used for dduk gook work fine too