Simple Korean Army Stew or Budae Jjigae
Simple Korean Army Stew or Budae Jjigae

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, simple korean army stew or budae jjigae. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Simple Korean Army Stew or Budae Jjigae is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Simple Korean Army Stew or Budae Jjigae is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have simple korean army stew or budae jjigae using 22 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Simple Korean Army Stew or Budae Jjigae:
  1. Prepare 6 cups chicken stock
  2. Get 200 g SPAM cut into cubes
  3. Get 200 g mushroom (enoki and or oyster mushrooms)
  4. Take 200 g shitake mushrooms
  5. Make ready 6 cocktail sausages cut thinly
  6. Prepare 3 instant ramen noodles
  7. Take Half a cup of cheese(cubed or 2 slices)
  8. Prepare 1 cup kimchi (bite-sized)
  9. Make ready 1 Napa cabbage (cut and sliced)
  10. Make ready 100 g Rice cakes (Tteokbokki) or replace with kikiam
  11. Take 100 g tofu (sliced or cubed)
  12. Take 4 cobs cooked corn or 1 can of sweet corn kernels
  13. Take 2 tablespoons Korean chili paste (Gochujang)
  14. Get 1/2 tablespoon sugar
  15. Make ready 1 tablespoon Korean chili flakes
  16. Prepare 1 tablespoon garlic (minced)
  17. Prepare 1 tablespoon soy sauce
  18. Make ready 1 tablespoon fish sauce
  19. Get Green onions
  20. Get 1 teaspoon cooking oil
  21. Prepare I added corn instead of baked beans
  22. Prepare I also removed kelp and anchovies because I don't like them
Instructions to make Simple Korean Army Stew or Budae Jjigae:
  1. Cook garlic in oil until golden brown. Set aside so it doesn't burn.
  2. Assemble the ingredients (except for the ramen noodles, rice cakes, green onions, napa cabbage, corn and cheese) in a pot. Mix the Korean paste with soy sauce, chili flakes, sugar, and fish sauce and add the mixture to the pot. Pour the stock and bring to boil on medium heat (about 10 mins). Reduce heat and let simmer for another 10 minutes.
  3. Add the remaining ingredients – garlic, instant ramen noodles, rice cakes, green onions, napa cabbage (I like my napa cabbage crunchy), corn and add cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins).
  4. Serve with steamed rice (& with other Korean side dishes). Or if doing hot pot, reduce the heat to low (using a portable burner) and share the food at the dinning table.

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