Combine the ingredients for the paste in a medium bowl and allow to sit for five minutes before using. Meanwhile, arrange all the ingredients for the base of the budae jjigae in a large heavy-based saucepan. If using the Sari Gomtang ramen noodles, dissolve the flavour sachets (see Note) into the 500 ml water (or leave out if not using), then transfer the seasoned water and the budae jjigae paste into the saucepan with the base ingredients and bring to the boil.Once the budae jjigae is boiling, add the instant ramen noodles to the pot. Once cooked, add an extra slice of cheese to the pan to melt. Remove from the heat, sprinkle with toasted sesame seeds and serve with rice, if you like.NoteThis recipe works best when Sari gomtang (beef bone soup noodles) ramen noodle cakes are used. If you prefer a less spicy budae jjigae, the brand Soon Chang gochujang is recommended.Photography by Jiwon Kim.Want more from The Cook Up?• Stream free here at • Get the show recipes, articles and more