#ad Today I’m partnering with @nongshimusa to make budae jjigae using their ramen and some familiar Polish ingredients you can easily find in Chicago. Nongshim ramen’s flavorful broth can be elevated even further when paired with proteins or vegetables. Korean and Polish food to some is an unlikely food fusion, but they pair great together and share many similarities from fermented cabbage to each cultures respective dumpling, pierogi and mandu. And if you didn’t know? Chicago is actually home to one of the largest populations of Polish folk outside of Poland itself! Ingredients 2oz kielbasa, sliced 2oz mushrooms, sliced 1/3 c sauerkraut 1/4 small onion, sliced ¼ block firm tofu, drained and sliced 1 pack of Shin Black Ramen 1 tsp gochujang 2 tsp sesame oil 1 garlic clove, minced 2c water 1 green onion, sliced 1. Combine the red seasoning packet from the ramen with gochujang, sesame oil, and garlic 2. Add onions, mushrooms, sauerkraut, tofu, kielbasa, remaining ramen packets (b...