How to Make Traditional Uijeongbu Budae Jjigae (Spicy Sausage Stew)

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   1. Seasoning and Fermentation

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   Crush 60g of ham in a plastic bag [00:06].

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   Combine the crushed ham with ground pork, crushed garlic, soybean paste, chili paste, chili powder, soy sauce, cooking wine, pepper, grated onion, and beef seasoning in the bag [00:09].

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   Shake the bag well to mix and ferment in the refrigerator for 6 hours [00:20].

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   2. Preparing Pot Ingredients

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   Cut green onions into finger-length pieces and slice tofu into bite-sized pieces, then arrange them in a shallow pot [00:23].

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   Slice spam, bacon, and sausages and add them to the pot along with the other prepared ingredients [00:30].

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   3. Cooking the Stew

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   Add the fermented seasoning, kimchi, and oyster mushrooms on top of the ingredients in the pot [00:40].

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    Pour in 500ml of beef bone broth and 400ml of water [00:44].

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    Stir the seasoning into the broth and bring the stew to a boil [00:47].

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    4. Finishing Touches

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    Add optional toppings such as ramen noodles, enoki mushrooms, and baked beans according to your preference [00:51].

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    Top with a slice of cheese and let it melt before serving [00:56].