Hearty Korean Army Stew (Print Version)
# Ingredients:
→ Main
01 -
1 to 2 slices of cheese
02 -
30 g green onion, sliced thinly on a diagonal
03 -
50 g Korean rice cakes (soaked for 15 mins in cold water if frozen)
04 -
110 g instant ramen noodles
05 -
1/2 cup aged kimchi, chopped into smaller pieces
06 -
100 g shiitake caps, sliced thin
07 -
200 g king oyster mushrooms, cut lengthwise into thin strips
08 -
200 g enoki mushrooms, stems trimmed and separated
09 -
250 g tofu, cut into slices about 1.5 cm thick
10 -
4 cocktail sausage links (150 g), thin diagonal cuts
11 -
200 g of SPAM, sliced thinly
12 -
4 cups (1 liter) chicken broth
→ Sauce
13 -
Sprinkle of freshly ground black pepper
14 -
1/2 Tbsp Gochujang (Korean chili paste)
15 -
1/2 Tbsp granulated sugar
16 -
1 Tbsp garlic, finely minced
17 -
1 Tbsp soy sauce
18 -
2 Tbsp rice wine (like mirin)
19 -
2 Tbsp Korean chili flakes (Gochugaru)
# Instructions:
01 -
Grab a small mixing bowl, toss in the chili flakes, rice wine, soy sauce, garlic, sugar, chili paste, and pepper. Stir it all together till it’s nice and smooth. Set this aside for later.
02 -
In a shallow, wide pot, neatly lay out most of the main items: tofu, sausage, mushrooms, SPAM, and kimchi. Keep the sauce you made earlier in the middle of the arrangement.
03 -
Carefully pour the chicken broth into the pot, aiming for a corner so you don’t mess up your arrangement. Cover with a lid and crank the heat to medium-high. Cook for around 8 minutes, till everything’s bubbling and starting to cook through.
04 -
Drop in the instant noodles, soaked rice cakes, green onion, and cheese slices once the broth is boiling. Keep cooking on a medium flame without the lid for 2-3 more minutes, until the noodles and rice cakes turn soft.
05 -
Turn the heat to low if you’re serving directly from the pot at the table. People can help themselves by scooping out portions of soup, veggies, and proteins into their own bowls. Best enjoyed with steamed rice alongside and a variety of Korean side dishes.
# Notes:
01 -
This dish, called Budae Jjigae or 'Army Stew,' was created after the Korean War. People used surplus ingredients from U.S. army bases and blended them into traditional Korean flavors.
02 -
Aged kimchi works best for more intense flavors in this dish.
03 -
Korean rice cakes need a soak in cold water for about 15 minutes if you’re starting with frozen ones—this way, they cook just right.
04 -
It’s common to eat this meal straight from the pot, placed at the center of the table for everyone to share.