Budae Jeongol with Brisket Broth and Aged Chilli Paste

Method

1. Mix the chilli flakes, gochujang, garlic, ginger, soup soy sauce, fish sauce, cooking wine, sugar and pepper with 2 tbsp of water to make the chilli paste (dadaegi). Cover and rest it in the fridge for 30 minutes so the flakes fully swell and the flavour turns deep rather than raw and dusty. Separately, mix the pork with its soy sauce and garlic.

   Add in this stepKorean chilli flakes (gochugaru) 1½ tbspGochujang (Korean chilli paste) ½ tbspMinced garlic 1 tbspMinced ginger ½ tspKorean soup soy sauce 1 tbspAnchovy fish sauce 1 tspKorean cooking wine (or mirin) 1 tbspSugar 1 tspBlack pepper 1 pinchWater 55 mlMinced pork 80 gSoy sauce (for the pork) 1 tspMinced garlic (for the pork) ½ tsp

2. Pull the heads and dark guts off the anchovies. Put cold water, brisket, anchovies and kombu in a 20 cm pot and bring to a boil over high heat. Lift out the kombu, turn down to medium heat and simmer for 20 min, skimming off the foam. Strain the broth and slice the brisket thinly across the grain.

   Add in this stepWater 1,045 mlBeef brisket 120 gLarge dried anchovies for stock 8 gKombu (5 cm square) 1

   high heat→medium heat

3. Slice the luncheon meat 1 cm thick and the sausages on the diagonal. Heat the oil in a wide 24 cm hot-pot pan and sear them over medium-high heat for 3 min, turning once, until the edges are golden, then lift them out. Don't wipe the pan: those browned bits add depth to the broth.

   Add in this stepCanned processed luncheon meat 140 gFrankfurters 100 gCooking oil 1 tsp

   medium-high heat

4. In the same pan, spread the onion and kimchi on the bottom, then arrange the tofu, shiitake, seared meats, sliced brisket and baked beans around it. Place the seasoned pork in a mound in the centre and spoon the chilli paste on top.

   Add in this stepOnion 60 gWell-fermented kimchi 120 gFirm tofu 120 gFresh shiitake mushrooms 2Baked beans in tomato sauce 2 tbsp

5. Pour the strained broth in around the edge and bring to a boil over high heat for 6 min.

   high heat

6. Once boiling, turn down to medium heat, break up the pork and chilli paste with a ladle and simmer for 7 min. Skim off any foam and excess fat, taste, and adjust with soup soy sauce.

   medium heat

7. Add the noodles, lay the cheese on top and cook over medium-high heat for 3 min. Thirty seconds before turning off the heat, scatter over the garlic chives and green onion cut into 4 cm lengths, let them just wilt, and serve at once.

   Add in this stepInstant ramen noodle block (without the seasoning) 1Processed cheese slice 1Garlic chives 20 gLarge green onion (or leek) 1

   medium-high heat