Budae chigae

Budae chigae

Tags

Vegan
Korean

Cook

Ingredients

  • ½ tsp paprika
  • ¼ tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp gochugaru
  • ½ tsp nutritional yeast
  • ¼ tsp turmeric
  • ½ tsp mushroom powder
  • ½ tsp chilli powder
  • ½ tsp kelp powder
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sesame oil
  • 6 cloves garlic, minced
  • 1 onion, sliced
  • 2 scallions, cut into 2-inch length pieces
  • 1 courgette, sliced
  • 1 cup julienned cabbage
  • 1 carrot, sliced
  • 1 cup rice cakes
  • 8 frozen dumplings
  • 2 tbsp soy sauce
  • ½ cup kimchi
  • 2 tbsp kimchi juice
  • 2 tbsp gochujang
  • 2 cups water
  • 1 packet ramen
  • 1 16 oz box tofu
  • ¾ cup egg replacement
  • 1 tsp salt
  • 1 slice vegan cheese
  • 1 sheet nori, divided in half
  • Rice

Steps

  1. Add some oil to the small pan. Pour in ½ cup of liquid egg replacer and a pinch of salt.
  2. Add ½ slice of cheese, followed by ½ sheet of nori.
  3. When egg is halfway cooked, roll the egg up like a crepe. Add ¼ cup of liquid egg replacer and repeat.
  4. Mix together the spice blend (from paprika to kelp powder).
  5. Clean and cook the rice.
  6. Add olive and sesame oil to the wok. Add the spice blend and begin stirring immediately for 1 minute.
  7. Add the vegetables, rice cakes, and dumplings. Add kimchi, kimchi juice, gochujang.
  8. De-glaze with soy sauce and and add water.
  9. Add tofu and ramen noodles. Stir the contents of the pan, so that the noodles are submerged.
  10. Add sliced Gyerranmari to the top of the chigae and cook until the noodles are fully cooked.