Set out a scale and the equipment for Budae jjigae. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh kimchi, cooked ham, firm tofu, dry rice noodle, gochujang, pork tenderloin, scallion, low-sodium chicken broth, kosher salt, toasted sesame oil. Budae jjigae is cooked in Street as its own plate, not as a copy of a restaurant menu. Simmer kimchi, ham, tofu, and noodles in a gochujang broth until the noodles relax and the stew is red. Amounts are for 4 from foods this library can count.
