Korean cuisine recipe– Budae Jjigae Recently, I’ve trying making different kind of cuisine. I cooked Thai food for my friend last week. They seemed really enjoy it. During the dinner, one of my friend mentioned that Korean cuisine – Budae Jjigae which is she finds it easy to make. Since my family stayed home for dinner because of the signal No.10 Typhoon so I decided to make Budae Jjigae as dinner. Speaking of Budae Jjigae, It doesn’t really as traditional as other Korean cuisine since it was made to keep armies stomach full when they were facing food shortage problem. Back to 1950, when the United States Force Korea were protecting seoul and didn’t have meat food left so they decided to put all the canned food mixed up with Korean sauce into pot. Something like sausages, canned ham, cheese and spam. This cuisine is still popular in Korean now a day. People will add some vegetable, kimchi, tofu, bacon, onion and mixed it with fast-cooking-spaghetti. Preparing time: 20mins Cooking time: 15mins Ready in time: 35mins Ingredients: Fast-cooking-spaghetti Small Chinese cabbage Tofu Kimchi Canned ham Eggs Onion Scallion Sauce: sasame oil peanut oil Suger Table salt Light soy sauce Garlic Sweet soy sauce Seasoning powder from spaghetti Directions: In a large pot over medium heat, add peanut oil till heated and add onion until half soft. Set aside. Stir in peanut oil and small Chinese cabbage until it soft. Set aside. Stir in the sauce, water and all the ingredients except fast-cooking-spaghetti into the pot. Cook 5mins. Stir the sauce until it bubbly then add the fast cooking spaghetti into pot. Cover the pot and wait for 4mins.