MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Budae Chigae
 Categories: Korean
      Yield: 4 Servings
 
    1/2 ts Paprika
    1/4 ts Cumin
      1 ts Onion powder
      1 ts Garlic powder
      1 tb Gochugaru
    1/2 ts Nutritional yeast
    1/4 ts Turmeric
    1/2 ts Mushroom powder
    1/2 ts Chili powder
    1/2 ts Kelp powder
      1 tb Extra virgin olive oil
      1 tb Sesame oil
      3 cl Garlic; minced
    1/2    Onion; sliced
      2    Scallions; cut into 2"
           - length pieces
    1/2    Zucchini; sliced
    1/2 c  Cabbage; julienned
    1/2    Carrot; sliced
      1    Sausage; sliced
    1/2 c  Rice cakes (tubes)
      3    Frozen dumplings; up to 4
      2 tb Soy sauce
    1/2 c  Kimchi
      2 tb Kimchi juice
      2 tb Gochujang
      2 c  Water
      1 pk Ramen noodles
     16 oz Tofu
    3/4 c  JUST Egg
      1 ts Salt
      1 sl Cheese
      1    Sheet nori; divided in half
      1 tb Olive oil
 
  Make the Gyerranmari:
  
  Add 1 tb of oil to a small pan over medium-high heat. Pour in 1/2 cup
  of liquid egg replacer. Add 1/2 ts of salt. Add 1/3 to 1/2 slice of
  cheese, followed by 1/2 sheet of nori. When egg is halfway cooked,
  roll the egg up like a crepe. Add 1/4 cup of liquid egg replacer and
  repeat.
  
  Mix together the spice blend.
  
  Add olive oil and sesame oil to a very large and deep pan, over medium
  heat. Add the spice blend and begin stirring immediately for 1
  minute, to allow them to bloom (but not burn!).
  
  Arrange all of the vegetables, rice cakes, and dumplings. Add kimchi,
  kimchi juice, gochujang. Deglaze with soy sauce and and add water.
  
  Add tofu and ramen noodles. Stir the contents of the pan, so that the
  noodles are submerged.
  
  Add sliced Gyerranmari to the top of the chigae and cook until the
  noodles are fully cooked.
  
  Serve with rice.
  
  Recipe by Joanne Molinaro
  
  Recipe FROM: <https://thekoreanvegan.com/budae-chigae/>
 
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