How to Make Rosé Budae Jjigae (Spicy Sausage Stew)

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   1. Preparation of Meat and Vegetables Slice the canned ham thinly to allow the flavors to seep into the broth [01:49]. Slice sausages into two styles: long and thin for texture, and short and thick for a juicy bite [02:16]. Chop the cabbage, green onions, and onions into bite-sized pieces [02:44].

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   2. Pot Assembly and Seasoning Sauce In a shallow pot, arrange the sliced ham, sausages, and vegetables neatly [03:04]. Add two slices of yellow cheese and about 1/3 can of baked beans to the center [03:16]. Prepare the seasoning sauce by mixing 1T red pepper paste, 1T red pepper powder, 1T anchovy fish sauce, 1T soy sauce, and a pinch of sugar [04:16]. Add a very generous amount of freshly ground garlic (about 3T) on top [05:25].

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   3. Making the Secret Broth and Cooking Prepare a quick beef bone broth by mixing 1L of water with the powder soup from a Gomtang ramen pack [06:58]. Turn on the heat and once the pot starts sizzling, pour in the prepared broth [07:34]. Add the ramen flakes, extra red pepper powder, and black pepper for a deeper spice [07:46]. Add wheat rice cakes and boil with the lid closed for 5 minutes [08:10].

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   4. Finishing the Stew Add the ramen noodles to the boiling stew and cook until they reach your preferred texture [08:34]. Add 2T of ketchup to balance the flavors with acidity and body [09:02]. This completes the standard spicy Budae Jjigae.

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   5. Transitioning to Rosé Style Once the stew has thickened, pour in 150ml of heavy cream to transform it into Rosé Budae Jjigae [12:38]. Stir gently until the cream is fully incorporated and the color turns into a creamy orange [12:46]. For a final touch, add cooked rice to the remaining sauce to enjoy it as a creamy rosé risotto [14:40].