Easy Slow-Cooker Budae Jjigae for Comforting Dinners Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are prepped and ready for layering. Slice the Spam and Vienna sausages into uniform pieces, slice the firm tofu, and chop the onions. Having your gochujang paste and gochugaru flakes measured out will make the assembly process efficient.

Clear a space in your kitchen for the slow cooker and ensure you have enough beef bone broth on hand. Keep the ramen noodles and cheese ready for the final stage of cooking, as they are added only once the base stew is fully developed.

Instructions

Layering Phase

1. 1Layering the ingredients
   Arrange the sliced Spam, Vienna sausages, kimchi, tofu, enoki mushrooms, and onions in the slow cooker insert. Add the gochujang paste and gochugaru flakes on top, then pour in the beef bone broth to cover the ingredients.
   Look for Ensure the ingredients are neatly arranged for even cooking and the broth is poured over the solid ingredients.
   Tip Layer the firmer vegetables at the bottom for even cooking.

The slow cooker insert should be neatly packed with the meats, tofu, and vegetables. Ensure the gochujang and gochugaru are distributed evenly or placed on top so they incorporate into the beef broth as it heats. The ingredients should look vibrant and well-organized before you turn on the heat, setting the stage for a flavorful final result.

Simmering Phase

2. 2Slow cooking the stew
   Cover the slow cooker and cook on HIGH for two hours. This allows the flavors of the kimchi, gochujang, and meats to meld into a rich, spicy broth. Ensure the ground meat components, such as the sausages, reach an internal temperature of at least 160°F (71°C).
   Look for The broth should be bubbling and fragrant, and the meats should be thoroughly heated through.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid lifting the lid too often to maintain a consistent cooking temperature.

After two hours on HIGH, the stew should be bubbling steadily, filling the kitchen with a spicy, savory aroma. The broth will have taken on a deep red color from the gochujang and kimchi.

At this stage, check that the sausages are heated through to the required temperature and that the vegetables are tender before proceeding to the final step.

Finishing Phase

3. 3Adding noodles and cheese
   Carefully nest the dry ramen noodles into the hot broth. Place the slices of American cheese on top of the noodles. Cover and cook for an additional 5-8 minutes until the noodles are tender and the cheese has melted into the broth. Garnish with fresh scallions before serving.
   Look for The cheese should be completely melted and the noodles should be al dente.
   Tip Use metal chopsticks to gently submerge the noodles into the broth after they soften.

The stew is complete once the ramen noodles are cooked through and tender, and the American cheese has melted into a creamy, golden swirl on top. The noodles should be easy to lift with chopsticks, and the entire dish should be steaming hot. Garnish with fresh scallions to add a bright pop of color and a fresh finish to the rich, hearty stew.

Common mistakes

A common mistake is adding the ramen noodles too early, which can result in mushy, overcooked noodles that absorb too much broth. Wait until the very end to add them. Another error is neglecting to properly layer the ingredients; placing the denser items at the bottom ensures they cook thoroughly.

Finally, ensure the slow cooker lid remains closed for the duration of the initial cook time, as opening it frequently releases heat and significantly increases the total cooking time required.

How to tell it’s done

The stew is ready when the broth is bubbling and deeply aromatic. The Spam and sausages should be thoroughly heated, reaching an internal temperature of 160°F (71°C) as measured by a food thermometer.

The tofu should be tender but hold its shape, and the kimchi should be soft. The final test is the ramen noodles; they should be cooked to your preferred texture, and the American cheese should be completely melted and incorporated into the spicy broth.

• Ground meat: 160°F (71°C) in the thickest part