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Budae Jjigae is created in South Korea after the Korean war, U.S military came to Korea. We had to find the way to enjoy spam, hotdog, cheese and all in our own way and that’s how Bugae Jjigae born. Now days, it is one of the most popular stew(Jjigae) from Korea, hope you enjoy~!

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♥ Budae Jjigae Ingredients
Serves 4 to 6

For the Sauce (Sauce amount will serves 8 to 12)
6 Tbs gochugaru
3 Tbs soy sauce
2 Tbs fish sauce
2 Tbs rice wine or soju
1 Tbs sugar
1 tsp Doenjang, Korean fermented soybean paste (can be substitute to miso)
1 tsp salt
1/2 tsp black pepper
1/4 cup water
2 Tbs chopped garlic (approximately 8 to 10 cloves garlic)

For the Stew
1 cup kimchi
2 oz rice cake slices, soaked in warm water for 20 minutes if it’s frozen
6 oz spam (half can), sliced into 1/4-inch thin
6 oz hotdogs (2 links), sliced into 1/4-inch thin
4 oz firm tofu (1/4 block), sliced into 1/4-inch thin
5 oz breakfast sausage or any ground meat
3 to 5 green onions, sliced
2 Tbs baked beans
3 to 4 oz dried Dangmyeon, Korean glass noodles, soaked in warm water for 20 minutes
1 oz enoki mushrooms
1 or 2 slice American cheese
5 cups Korean ultimate stock (CLICK HERE for the Recipe) or chicken stock
4 oz instant ramen noodles or udon noodles

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How to make asian ramen noodles in the Instant Pot

See the full recipe here: http://www.thispilgrimlife.com/instant-pot-asian-ramen-noodles

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This healthy chicken soup recipe is made with bone broth, corn, and eggs. It is a comfort meal that is way better than takeout and packed with cold-fighting properties. Add vinegar, soy sauce, and/or hot sauce to add depth. Enjoy!

Written Recipe: https://www.thespicegenie.com/chicken-corn-soup/
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Food Notes:

-For thicker soup, you may increase the amount of corn starch. 

-If you are using pre-made chicken broth, skip the chicken bouillon cubes. 

-Please note, broth and chicken cubes has salt added, so adjust your salt content accordingly. 

-If you don’t have cream styled corn on hand, you can make your own by blending a can of regular corn in its own water. 

-5 mins NPR is precautionary and gives time for the soup to settle down before opening the lid. Otherwise, the soup might splash out with pressure.

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Today we’re going a Filipino sinigang instant pot recipe! Yeah I know I’m not Filipino but I’m having too much fun with Filipino food and I’m learning so much!! And guess what!? You’re coming on this Filipino sour soup journey with me! This little #sinigang description wouldn’t be complete without some super awesome #filipinodish #instantpot hashtags! I don’t even know what I’m saying anymore. Just check out this Sinigang video and maybe even stick around for this; American makes Filipino Food series because well… because. Okay here’s the recipe.

Filipino Sinigang Recipe:
2 lbs Pork Belly
1 Medium Yellow Onion
2 Tomatoes
1 Packet Tamarind Soup Mix
1 Eggplant (home grown optional) 😉
1 Taro Root
Chinese Long Bean
2 Jalepenos
2 Heads of Bok Choy
Salt & Pepper to taste

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Thank you and enjoy!!!

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Here is a SUPER simple way to make a delicious rice dish and all you need is a tomato and a rice cooker.

INGREDIENTS

Basic version:
2 cup rice
1 tomato
1 tsp olive oil
1/2 tsp pepper
1 tsp salt

Mike’s version
3 cup rice
12 oz Spam, chopped
1 cup potato
6 clove garlic
4 tsp olive oil
1 tsp sesame oil
1 tsp black pepper
1 dash white pepper
1 cup oyster mushroom
1/4 cup asparagus
1 tsp oyster sauce
1 tsp soy sauce
1 tsp salt
7 leave basil

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