this post was submitted on 29 Jun 2026
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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.
I will never knock anything with kimchi in it. That shit is so goddamn good
Edit: holy shit I just clicked that link lol... Looks like the shit that I would make at 4am, stoned, in college. Just throw everything I've got in a bowl and mix it up.
And that is not a criticism haha. Looks insane
I think you hit the nail on the head there. IMO, it's very much late-night drinking/partying food. It's right up there with the Rochester Garbage Plate, Jumbo Slice in downtown D.C., or those hotdogs they serve on the street in Reykjavík.
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.