For those reading and thinking “what the actual fuck”, don’t knock it until you’ve tried it. This is in steady rotation at my place. You’d think American cheese is a bad fit for asian food, but budae jjigae has been a staple comfort dish in Korea since the war and proudly boasts this flavor combo.
Anyway, this dish is incredible. The kimchi funk is mellowed by the other ingredients and contributes acid, spice, and seasoning to the overall dish for practically zero effort.
Top and finish as you like. Here, we like to take it deeper into East Asia by adding chopped green onions, fried shallots, peanuts, and chili crisp.
Yes, but more like “kimchi to taste”. For the typical Kraft box, I’d say more like half a cup of kimchi, but please do sneak up on what you think is a good amount if its your first time. For reference, a lot of Korean dishes serve at least a quarter-cup per serving.
For those reading and thinking “what the actual fuck”, don’t knock it until you’ve tried it. This is in steady rotation at my place. You’d think American cheese is a bad fit for asian food, but budae jjigae has been a staple comfort dish in Korea since the war and proudly boasts this flavor combo.
Anyway, this dish is incredible. The kimchi funk is mellowed by the other ingredients and contributes acid, spice, and seasoning to the overall dish for practically zero effort.
Top and finish as you like. Here, we like to take it deeper into East Asia by adding chopped green onions, fried shallots, peanuts, and chili crisp.
You make boxed mac and add a spoonful of kimchi after?
Yes, but more like “kimchi to taste”. For the typical Kraft box, I’d say more like half a cup of kimchi, but please do sneak up on what you think is a good amount if its your first time. For reference, a lot of Korean dishes serve at least a quarter-cup per serving.