Korean cuisine recipe– Budae Jjigae

Recently, I’ve been trying make different kind of cuisine. I cooked Thai food for my friend last week. They seemed really enjoying it. During the dinner, one of my friend mentioned that Korean cuisine – Budae Jjigae, which 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 for dinner.

Speaking of Budae Jjigae, It really wasn't as traditional as other Korean cuisine since it was only 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 nowadays. 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.