gluten-free joc soups and stews Korean Budae Jjigae

Ingredients:

4 cups gluten-free beef or vegetable broth
4 oz gluten-free sausage, sliced
4 oz gluten-free spam, sliced
1 cup sliced shiitake mushrooms
1 cup chopped kimchi
1/2 cup firm tofu, cubed
2 tablespoons gluten-free gochujang (Korean chili paste)
1 tablespoon gluten-free soy sauce
2 green onions, chopped

Steps:

In a pot, bring the gluten-free broth to a simmer.
Add the sliced sausage, spam, and shiitake mushrooms, allowing them to cook for a few minutes.
Stir in the chopped kimchi and cubed tofu, simmering for an additional 5-7 minutes.
Mix in the gochujang and soy sauce, ensuring they are well incorporated into the soup.
Garnish with chopped green onions. Serve your gluten-free Korean Budae Jjigae hot and enjoy!