Ttukdak Hyung's Budae-bokkeum
A hearty rice thief, budae-bokkeum, made by simmering various hams and vegetables in a spicy sauce until the liquid reduces, creating deep savory flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Cutting the ham and sausage into various shapes and thicknesses gives a more interesting texture when chewing.
- Using beef bone broth instead of plain water brings out the deep, rich flavor characteristic of budae-bokkeum.
- The liquid should be reduced to a saucy consistency at the end for the best taste when mixed with rice.
Recommended for
- Those who want to empty a bowl of rice with a saucier, richer ham dish than budae-jjigae.
- Those who want to use up leftover ham and sausage from holidays or cooking in a new way.
- Those looking for a fail-proof spicy drinking snack for camping or home parties.
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