Ttukdak Hyung's Budae-bokkeum

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.